These simple, rustic biscuits have a secret ingredient that make them completely addictive and give them a deep savory flavor. Hint: It’s chicken. You’re gonna love these.
4 cups all-purpose flour
2 tbsp baking powder
2 teas baking soda
4 teas instant chicken powder
1 teas k salt
1 teas pepper
16 tbsp butter, cold and cubed
1 3/4 buttermilk, plus some for brushing
- Preheat oven to 425 degrees F. In a large bowl whisk together flour, baking soda, baking powder, salt, black pepper, and instant chicken powder.
- Add cold, cubed butter to the dry mixture and use a pastry cutter or your clean hands to work the butter into the dry stuff until it’s in pea-sized pieces.
- Add buttermilk and stir to combine. Knead the dough a few times with your hands until it comes together in a loose ball.
- Scoop dough out onto a lightly floured surface. Roll it out and fold it over itself a few times. Repeat a few times and then roll it out into a rectangle about 1/3-1/2 inch thick. Use a rounder cutter to cut out 12 medium-sized biscuits. Transfer biscuits to a baking sheet lined with parchment paper.
(If you don’t have a round cutter, you can also just cut biscuits into squares.)
- Brush biscuits with a little buttermilk.
- Bake biscuits for 16-18 minutes until they are golden brown and puffed.
- Remove and let cool a bit before serving.
- Serve biscuits while warm or store in an airtight container for a day. For longer storage transfer to fridge.