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Biscuits Without Buttermilk

Biscuits Without Buttermilk Recipe

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 8 servings
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp granulated sugar
  • 1/2 tsp kosher salt
  • 1/2 cup cold unsalted butter
  • 3/4 cup whole milk
  • 1 tbsp white vinegar

Method
 

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment. Whisk flour, baking powder, baking soda, sugar, and salt in a large bowl.
  2. Grate cold butter on the large holes of a box grater directly into the flour. Toss with fingertips until coarse crumbs with pea-sized butter bits form.
  3. Stir together milk and vinegar, let sit 1 minute, then pour over flour mixture. Stir with a fork just until a shaggy dough forms.
  4. Turn dough onto a floured surface, pat into a rectangle, fold in half, turn, and pat again. Repeat folding and patting 4 to 5 times, ending with a 3/4-inch thickness.
  5. Cut with a 2.5-inch round cutter, pressing straight down without twisting. Place rounds on prepared sheet and gently re-pat scraps once.
  6. Bake 12 to 14 minutes until deep golden. Cool on the sheet for 2 minutes, then serve warm.

Notes

If your kitchen runs warm, chill the bowl of flour and grated butter for 10 minutes in the fridge before adding the milk mixture. For a taller rise, you can stack two biscuit rounds on top of each other before baking.