Rustic buttermilk biscuits with coarse sugar and salt. Great with savory or sweet dishes or simply serve with some honey and butter. Perfect for any brunch or breakfast spread!
Ingredients
3cupsall-purpose flour
1teaspoonkosher salt
2teaspoonsbaking powder
1 ½teaspoonsbaking soda
¾cupunsalted butter
1 ½cupsbuttermilk
2tablespoonscoarse sugar
Butter, for topping
Flakey sea salt, for topping
Coarse sugar, for topping
Instructions
Preheat oven to 375˚ F. In a medium bowl, stir together flour with baking powder, baking soda, salt, and coarse sugar.
Chop up butter and work it into the dry ingredients until it’s in pea-sized pieces. Add buttermilk (or whole milk in a pinch) and stir together until the mixture just comes together.
Scoop the dough out onto a floured surface and roll it out until it’s about ½-inch thick. Fold the dough over a few times and re-roll it to create nice layers in the dough.
When you are ready to cut the biscuits, shape the dough into an even shape about ½-inch thick. I just cut my biscuits into squares or rectangles but you could cut them into circles for a more traditional shape.
Transfer cut biscuits onto a baking sheet lined with parchment paper. Bake for 25-30 minutes at 375˚ F.
When biscuits come out of the oven, let them cool for a few minutes. Then rub each biscuit with butter and sprinkle with coarse sugar and flakey salt.
Store leftover biscuits in an airtight container on the counter for up to 3 days.