- Introduce the Buttermilk (2 minutes):
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- Create a well in the center of the flour-butter mixture and pour in the cold buttermilk.
- Using a fork or spatula, gently stir the mixture until the dough just starts to come together. The dough will be shaggy and slightly sticky, but that’s perfectly normal.
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Knead Gently (1-2 minutes):
- Turn the dough out onto a lightly floured surface.
- Gently knead the dough a few times, just until it forms a cohesive ball. Be careful not to over-knead, as this can develop too much gluten and result in tough biscuits. Handle the dough minimally to maintain its lightness.
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Shape and Cut (5 minutes):
- Pat the dough into a rectangle about 1-inch thick.
- Use a sharp knife or biscuit cutter to cut out rounds or squares of dough. For even rising, press straight down with the cutter and avoid twisting it, which can prevent proper rising.
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Prepare for Baking (2 minutes):
- Place the cut biscuits on the prepared baking sheet, leaving about 1 inch of space between each one to allow for spreading.
- Brush the tops lightly with melted butter or a bit of buttermilk for a golden finish.
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Bake to Perfection (10-12 minutes):
- Bake the biscuits in the preheated oven for 10-12 minutes, or until they are golden brown on top and cooked through. The exact baking time may vary depending on your oven, so keep an eye on them after 10 minutes.
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Serving Suggestions:
- Once baked, remove the biscuits from the oven and let them cool slightly on a wire rack.
- Serve warm with butter and your favorite jams or preserves for a classic breakfast treat. These biscuits also pair wonderfully with savory dishes like fried chicken or sausage gravy.
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Storing and Reheating:
- Store any leftover biscuits in an airtight container at room temperature for up to 2 days.
- To reheat, preheat your oven to 350°F (175°C) and place the biscuits inside for about 5 minutes, or until warmed through.
