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Best Biscuit Recipe with Turmeric

5 from 2 votes
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 biscuits
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups flour
  • 4 tsp baking powder
  • 2 tsp turmeric
  • 3/4 tsp salt
  • 1 stick butter, frozen
  • 1 cup buttermilk, chilled

Method
 

  1. Preheat oven to 450 degrees Fahrenheit. 
  2. In a large bowl, combine the flour, baking powder, turmeric and salt.
  3. Using a box grater, shred the frozen butter onto a plate. Work quickly so it doesn't melt. Once done, sprinkle the butter lightly over the bowl into the flour mix.
  4. Mix gently to incorporate the butter evenly, then make a well in the center.
  5. Pour the chilled buttermilk into the center, and mix gently (around 15 times) until the dough comes together. It will be messy and sticky at this point. Put it in the freezer for 10 minutes.
  6. Put the dough on a floured surface. Dust your rolling pin with flour, as well as the top of the dough. Lightly roll it out (keep it at least 0.5 inches thick). Then fold it over, and repeat 4 times. The dough should be kept at around 1 inch thick.
  7. Using a 2 inch biscuit cutter, you will cut out the biscuits and put them on parchment paper over a baking sheet. Make sure they are touching on the sheet. **Please note to do the following to ensure your biscuits rise properly. Dust the biscuit cutter with flour before each biscuit & DO NOT TWIST the cutter, it will seal the edges. Push straight down, no twisting.
  8. Reform the remaining dough, and cut out the rest. These won't be fluffy as the first batch, but they will be just as delicious.
  9. Pop into the oven until golden, around 15-20 min.

Notes

Optional: Brush melted butter on top of the biscuits when done.
Optional:  Add a 1/4 teaspoon baking soda the dry mix for sky high biscuits! I prefer the taste without it, and the biscuits will still be fluffy just not as tall.
Key steps to ensuring a fluffy biscuit:
- Always use frozen butter, that's what makes it flaky.
- When cutting the biscuits push straight down, do not twist, it will seal the edges.
- The biscuits should be touching in the pan, they will help each other rise.