Recipe Book

87
SERVINGS
8-12 BISCUITS
TOTAL TIME
35 min
ACTIVE TIME
20 min
Buttermilk Biscuits
Using very cold butter in the dough gives these beautiful biscuits
their impressive height and light texture, so keep your butter cubes
in the freezer while you measure the rest of the ingredients to keep
them super chilled. Speaking of butter, these biscuits are pure heaven
when topped with butter that’s been whipped with a little honey.
1. Crack two of the eggs into a medium bowl. Add the buttermilk
and whisk until combined.
2. In a stand mixer tted with the dough hook attachment,
combine both ours, sugar, salt, and baking powder. Mix on low
speed for about 30 seconds.
3. Add the butter cubes to the our mixture and mix on low until
the butter is distributed and in small pea-size pieces.
4. Add the buttermilk mixture and mix on medium speed until
the dough releases from the sides of the bowl and forms a ball,
about 3 minutes.
5. Lightly our a work surface. Gently roll the dough out to about 1
inch thick.
6. Line the broil/bake pan with parchment paper. Using a 3-inch
cutter, cut out 8 biscuits. Place on the prepared pan with space
between them. (These rst biscuits will have the best shape and
texture; however, you can gather up the dough, reroll it gently,
and cut up to four more biscuits to bake separately.)
7. Beat the remaining egg and brush it on the tops of the biscuits.
Sprinkle each biscuit with a pinch of aky sea salt.
8. Slide the pan into the top rack position. Set the Air Fryer + Oven
to Bake at 375˚F for 12 minutes.
9. Bake until golden brown on top. Serve immediately.
• 3 large eggs, divided
• 1⅓ cups buttermilk
• 2¼ cups all-purpose our,
plus more for rolling
• 2¼ cups bread our
• ¼ cup granulated sugar
• 1 Tbsp plus ½ tsp
kosher salt
• 4 Tbsp plus 1½ tsp
baking powder
• 8 oz (1 cup) unsalted
butter, cut into ½-inch
cubes and chilled
• Flaky sea salt
INGREDIENTS
• Stand mixer with dough
hook attachment
• 3-inch round biscuit or
cookie cutter
• Pastry brush
SPECIAL EQUIPMENT