Flaky Buttermilk Biscuits
Nothing says Sunday Morning like fresh, homemade Buttermilk Biscuits. These are light and airy, perfect for jam, eggs or gravy. Simple ingredients but awesome results. On second thought, why wait until Sunday? Buttermilk Biscuits make any hash heavenly! Soups and stews gain a special cache when paired with Buttermilk Biscuits.
And guess what? You can prepare the dry ingredients and cut in the butter, then freeze the mix until you're ready to add buttermilk. So, by making a little extra mix when you do make them up, you can have your next batch of Buttermilk Biscuits in a flash. The mix will stay fresh for a month in the freezer.
Biscuit making tips:
Remember that you need to cut biscuits with a sharp edge for them to rise best.
Allow the biscuits to rest for about 10 minutes for the highest rise.
Use parchment paper to line your pan for easier cleanup.
Ingredients
- 2.5 cup All Purpose Flour ((11 1/4 oz.))
- 1 tbsp Baking Powder
- 1/2 tsp Salt
- 1/4 tsp Baking Soda
- 1 tbsp Sugar
- 8 tbsp Butter ((4 oz))
- 3/4 cup Buttermilk ((7 oz))
Instructions
Preheat oven to 375 ° F
- In a medium mixing bowl, combine dry ingredients.
- Cut butter into flour with pastry cutter or food processor, rub butter into flour if using your fingers. Process until butter is in pieces no larger than the size of a pea.
- Add buttermilk until you can press the dough together with one hand. Don't add too much buttermilk; the dough should be fairly dry, only moist enough to come together.
- Turn out onto a floured surface. Knead until the dough holds together enough that you can use your rolling pin to roll out.
- Roll to about 3/4" thick and cut into 6 biscuits.
- Place biscuits on a prepared sheet pan. Turn the biscuits over as you cut them, and place them on a the pan "upside down" to get a better and straighter biscuit. Do not crowd; leave enough space between biscuits for the sides to brown, too.
Bake at 375 ° F for 20 to 25 minutes, or until golden brown.
Harriett's Cooking