2-1 Hi-Hat Biscuits
2-1 Hi-Hat Biscuits
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 stick butter, cubed, cold
- 1 cup buttermilk, or as needed to bind the dough
Instructions
- 1
Preheat your oven to 425°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 425
- 2
In the bowl of a food processor, combine the all-purpose flour, granulated sugar, baking soda, baking powder, and kosher salt. Pulse a few times to ensure they are well mixed.
⏱️ 2 min
- 3
Add the cold, cubed butter to the dry ingredients in the food processor. Pulse in short bursts until the butter is incorporated into pea-sized pieces and the mixture resembles coarse sand. Be careful not to overmix.
⏱️ 3 min
- 4
Transfer the butter-flour mixture to a large bowl. Gradually add the buttermilk, starting with about 3/4 cup, mixing gently with a fork or your hands until the dough just comes together and there are no dry, floury bits at the bottom of the bowl. Add more buttermilk, 1 tablespoon at a time, if needed.
⏱️ 5 min
- 5
Turn the dough out onto a lightly floured surface. Gently form it into a rough rectangle. Fold the dough into thirds, like folding a letter.
⏱️ 3 min
- 6
Gently roll the folded dough out again into a rectangle, about 1-inch thick. Fold it into thirds once more.
⏱️ 3 min
- 7
Roll the dough one last time to a uniform thickness of about 1 inch. Using a round biscuit cutter, cut out individual biscuits. Avoid twisting the cutter to ensure a good rise.
⏱️ 4 min
- 8
Place the cut biscuits on the prepared baking sheet, leaving about 1 inch between them. Bake in the preheated oven for 12 to 15 minutes, or until golden brown on top and risen.
⏱️ 15 min•🌡️ 425
- 9
Remove from the oven and serve warm, optionally with butter and jam.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
2-1 Hi-Hat Biscuits
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 stick butter, cubed, cold
- 1 cup buttermilk, or as needed to bind the dough
Instructions
- 1
Preheat your oven to 425°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 425 - 2
In the bowl of a food processor, combine the all-purpose flour, granulated sugar, baking soda, baking powder, and kosher salt. Pulse a few times to ensure they are well mixed.
⏱️ 2 min - 3
Add the cold, cubed butter to the dry ingredients in the food processor. Pulse in short bursts until the butter is incorporated into pea-sized pieces and the mixture resembles coarse sand. Be careful not to overmix.
⏱️ 3 min - 4
Transfer the butter-flour mixture to a large bowl. Gradually add the buttermilk, starting with about 3/4 cup, mixing gently with a fork or your hands until the dough just comes together and there are no dry, floury bits at the bottom of the bowl. Add more buttermilk, 1 tablespoon at a time, if needed.
⏱️ 5 min - 5
Turn the dough out onto a lightly floured surface. Gently form it into a rough rectangle. Fold the dough into thirds, like folding a letter.
⏱️ 3 min - 6
Gently roll the folded dough out again into a rectangle, about 1-inch thick. Fold it into thirds once more.
⏱️ 3 min - 7
Roll the dough one last time to a uniform thickness of about 1 inch. Using a round biscuit cutter, cut out individual biscuits. Avoid twisting the cutter to ensure a good rise.
⏱️ 4 min - 8
Place the cut biscuits on the prepared baking sheet, leaving about 1 inch between them. Bake in the preheated oven for 12 to 15 minutes, or until golden brown on top and risen.
⏱️ 15 min•🌡️ 425 - 9
Remove from the oven and serve warm, optionally with butter and jam.
⏱️ 2 min