Buttermilk Ranch Biscuits

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2-¼ cups All-Purpose Flour, Plus More For Dusting And Shaping
• 1 Tablespoon Baking Powder
• 1 teaspoon Baking Soda
• 1 pinch Salt
• ½ cups Cold Unsalted Butter, Cut Into Small Cubes
• ¾ cups Buttermilk
• 4 Tablespoons Ranch Dressing, Divided
• 1 Tablespoon Unsalted Butter, melted

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. Whisk the flour, baking powder, baking soda and salt together in a large bowl.

3. Add the cold cubed butter and rub it into the flour with your fingertips or a pastry cutter until the mixture looks like coarse crumbs.

4. Whisk the buttermilk with half of the ranch dressing, pour it into the flour mixture, and stir with a fork just until a shaggy dough forms.

5. Turn the dough onto a lightly floured surface, pat it into a round about 1 inch (2.5 cm) thick, and fold it over on itself 2 or 3 times.

6. Press the dough out to about 1 inch thick and cut out rounds with a floured cutter, pressing straight down without twisting. Place them close together on the sheet.

7. Stir the melted butter into the remaining ranch dressing and brush the mixture over the tops of the biscuits.

8. Bake for 12 to 14 minutes, until the tops are golden brown and the biscuits sound hollow when tapped. Serve warm.