2 teaspoons of melted salted butter for brushing the surface.
Directions:
Step 1
To start, preheat your oven to 425°F. In a spacious mixing bowl, sift together the all-purpose flour, baking powder, granulated sugar, and salt.
Step 2
After transferring the sifted mixture to a food processor, add cubed cold butter to the flour mixture. Pulse the food processor about 6 or 7 times until it forms a loose crumb texture.
Step 3
Transfer the crumbly mixture to a bowl. Mix buttermilk and yogurt, then combine with crumbs until a slightly sticky dough ball forms.
Step 4
Then on a floured surface, place the dough and roll it into an inch-thick rough rectangle. Gently fold the dough and repeat this process six times, incorporating folding and rolling each time.
Step 5
With a gentle touch, roll out the dough once more to create a rectangle. Use a floured cup or cookie cutter to cut the dough into individual cakes. When cutting, take care not to bend the knife to avoid pressing against the biscuit edges, which could affect their rise while baking.
Step 6
For any remaining dough, simply reshape it into a rectangle and continue cutting out additional cookies. This approach maximizes dough usage and reduces waste.
Step 7
Afterward, arrange the cookies on a baking sheet, ensuring they touch each other. Bake in the oven for 10-15 minutes, or until they achieve a golden hue.
Tips for Perfecting Grandma’s Biscuits:
– Cold Ingredients: Use cold butter and buttermilk for flakiness and tenderness.
– Baking Sheet Trick: Arrange close for soft sides, spaced for crisp sides.
– Precise Preheat: Ensure accurate oven preheating to 425°F.
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