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Uptown Buttermilk Biscuits


If you do a lot of baking, this recipe will remind you of croissants.  This recipe was an experiment because I love biscuits with many layers and it worked.  Even though it does take a little more time, the results are worth it!

Uptown Biscuits

Uptown biscuits?   When I was growing up, going uptown for anything meant it was going to be for something special.  Well, these biscuits are special.  They are everything you want a biscuit to be-flaky, buttery and layered.  It does take a little chill time for the best results, but it is so worth it!


•  4½ cups all porpose flour; extra for dusting surface

•  4 tsp baking powder

•  1 tsp baking soda

•  1 tsp salt

•  1½ tsp sugar

•  1 cup VERY COLD (not frozen) unsalted butter, cut into ½-inch cubes

•  2 cups buttermilk

Chill mixing bowl and flour for 30 minutes. Preheat oven to 425°F.  Set out ungreased baking sheet; line with parchment paper (optional).


1.  In a large, chilled mixing bowl thoroughly combine all the dry ingredients.

2.  Toss in chilled butter cubes and cut in with a pastry blender until you have coarse crumbs; chill again 15 minutes. 

3.  Slowly pour the COLD buttermilk while gently folding with a spatula, do  a little at a time without overworking the

     dough.  It should be wet and shaggy. 

4.  Fold it in the bowl 2 more times and turn out onto your well-floured surface surface.  Knead gently 3 more times.

5.  Pat out the dough into a 1-inch thick oval; fold the ends toward the middle, turn over; repeat pat and fold 5 times;              turn.

6.  Pat out the dough again; cut out the biscuits using a 2½-inch cutter (or what you have) without twisting.

7.  Place 1-inch apart on baking sheet and bake for about 20 minutes. Tops should be golden brown; brush with butter.


•  Use a light touch when handling the dough, makes for a lighter, flakier biscuit.

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