Position oven rack in the middle of the oven. Preheat oven to 475 degrees and line a large baking sheet with parchment paper; set aside.
Servings and Ingredients
|2 c. plus 2 tbsp., Hy-Vee all-purpose flour, plus additional for dusting|
|2 c. plus 2 tbsp. cake flour|
|1 ½ tsp. kosher salt|
|1 tbsp. Hy-Vee granulated sugar|
|1 tbsp. plus 1 tsp. Hy-Vee baking powder|
|1 tsp. Hy-Vee baking soda|
|1 c. Hy-Vee unsalted butter, cold, finely chopped|
|1 ½ c. buttermilk, cold|
|Desired toppings, such as: gravy, jam, whipped cream, fruit, etc.|
Things To Grab
- Large baking sheet
- Parchment paper
- Large bowl
- Rolling pin
- 2-to-3-inch biscuit or cooking cutter
In a large bowl, whisk together all-purpose and cake flours, salt, granulated sugar, baking powder, and baking soda. Toss chopped butter with flour mixture. Using your fingers, gently separate and press butter chunks into discs, being careful not to overwork and warm the butter. Cover and place bowl in freezer for 15 minutes.
Remove flour mixture from freezer and stir in cold buttermilk until just combined; do not overmix.
Generously dust a clean work surface with all-purpose flour. Place dough onto floured surface; dust top of dough with additional flour. Press and roll the dough to a ¾-inch-thick rectangle. Folding the dough into thirds, like a letter, to create layers. Turn dough 90 degrees and continue rolling and folding, about 2 to 3 times until dough rolls out easily.
Roll dough into a ½-inch-thick rectangle. Use a 2-to-3-inch round biscuit cutter to cut dough. Place cut biscuits onto prepared baking sheet about 1-inch apart. Re-roll dough once, and cut out additional biscuits, if desired.
Place biscuits in oven; reduce heat to 450 degrees. Bake 12 to 14 minutes, rotating sheet pan as needed for even baking, or until biscuits have doubled in size and are golden brown. Remove biscuits from oven and serve warm with your favorite toppings.
Hyvee Culinary Expert TipFor Chef Elizabeth’s take on Rosemary-White Chocolate Scones, Add 3 tablespoons fresh rosemary, chopped; and 2/3 cup pistachios, roasted and chopped to the flour mixture. Substitute the buttermilk for 1 cup Hy-Vee heavy whipping cream, cold; and ½ cup buttermilk, cold. Form 2 large discs and cut into wedges to create scones. Bake as instructed and drizzle with Zoet white chocolate, just before serving.
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 30mg
- Sodium: 300mg
- Total Carbohydrates: 27g
- Protein: 4g