Buttermilk Biscuits

September 17th, 2011 by Erin Gennow
Buttermilk Biscuits

Buttermilk Biscuits

Buttermilk Biscuits

Adapted from How to Cook Everything, but Mark Bittman

Once you make these a few times you will see that these are a breeze to get together and just as quick to bake.  Perfect for any meal or a snack, and they can be made on a whim.  This is where keeping plain yogurt as a staple comes in handy.

Prep Time: 10 minutes

Cook Time: 8 minutes

Makes: 12

Ingredients

2 cups all-purpose flour

3 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon sea salt

5 tablespoons butter, cold

¾ – 1 cup buttermilk, or yogurt (highly recommend yogurt)

Equipment

Baking Sheet, Pastry Blender/Fork, Rolling Pin, Glass about 2 ½ inches in diameter or a Biscuit Cutter

Procedure

Heat the oven to 450 degrees Fahrenheit.

In a large mixing bowl, add 2 cups flour, 3 teaspoon baking powder, 1 teaspoon baking soda, and 1 teaspoon sea salt.

Cut the butter into tiny pieces.  Add it to the bowl.  I like to add in the pieces a bit at a time, tossing the pieces in the flour to coat.  Then adding in more pieces, tossing, and coating.

Cut the butter into the dough with a pastry blender or fork until it resembles a coarse meal.

Add ¾ cup of buttermilk and start stirring together with a fork.  If it’s really dry add in another tablespoon of buttermilk at a time, but no more than 3 tablespoons total.  The mixture should be a bit dry.  It will come together when you smear it with your hands.

Once most of the dough has come together by stirring with a fork turn it out onto a work surface and smear/knead it 4 or 5 times with your hand, just until it comes together.  Pat or roll the dough out until it’s about ½ inch thick.  Make sure it doesn’t stick to the surface.  You can use a bit more flour, but you shouldn’t need to.  Cut the dough with the glass/biscuit cutter and place each round onto the baking sheet.  Bring any extra dough back together gently and recut.

Bake in the oven for about 8 minutes until just golden.

Serve with butter, jam, or honey.

Buttermilk Biscuit

Buttermilk Biscuit

A year ago on The Daily Morsel

 

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