This buttermilk biscuit recipe is my sis Steph McVox’s. She’s the master baker and now she’s the master jammer. Every summer when we have our tea parties it’s a given that she makes the scones and the preserves (Which are served with rich thickened cream, sometimes with lemon curd added). I wanted to make these for my in-laws who are staying with us because a) they made me crave Red Lobster biscuits, and b) I was talking up Steph’s bourbon peach jam. The wafting buttery smell of them baking will draw people out of bed. These biscuits are best served still warm, with a dab of butter and some homemade preserves. -bvox
2 1/2 cups all-purpose flour (plus more for kneading)
4 tsp. baking powder
1 tsp. salt
1/2 cup butter, cubed and chilled
1 1/2 cups cold buttermilk
Preheat oven to 425°F. Lightly flour your surface for cutting the biscuits on. In a large bowl, combine flour, baking powder and salt. Cut in the butter with a pastry cutter or two knives until mixture looks mealy and butter is the size of small peas. Make a well in the centre of the bowl. Add the buttermilk and stir until the dough forms but still a bit shaggy looking. Be careful not to overwork the dough or it will become tough. Turn the dough out onto a lightly floured surface and gently knead the dough four or five times. Pat the dough into 3/4″ thick circle. Using a biscuit cutter or a glass, cut the dough into circles and place on a parchment-lined baking sheet and brush with a little milk. Bake for 12-15 minutes or until golden.