The Banatka Wheat flour shines in these classic buttermilk biscuits. Add an extra punch with your favorite pickles or omit for the classic variation.
1. Preheat oven to 375F.
2. In a large mixing bowl, combine flour, baking powder, baking soda, salt, pepper, sugar and mix to combine.
3. Grate butter into the flour mixture and toss to coat the butter shreds in the dry mixture. Add pickles here if using.
4. Create a well in the center of your flour and butter mixture and begin to pour buttermilk in. Start with about 3/4 C and hold back the final 1/4 to assess if the dough needs it.
5. Mix to combine the dough, gently. Once most of the flour is hydrated. Flip onto a floured work surface.
6. Begin to press the dough together to form a rectangle. Add more buttermilk here if the mixture is still really crumbly. It is ok to see some dry spots but the dough should hold shape.
7. Once your rectangle is formed. Cut into 4 even pieces and stack on top of each other. This stacking is a pseudo lamination technique that will help create flakier biscuits.
8. Press down on the stack and use a rolling pin to shape back into a rectangle. Cut into 9 - 12 even squares. Freeze or chill until ready to bake.
9. To bake, place biscuits on a sheet tray lined with parchment paper. Brush with cream and bake at 375F for 15-20 minutes until golden brown.