Friday, June 5

buttamilk biscuits

These buttermilk biscuits are reminiscent of my scones. Which if you don't make anything from this site, please make those. Your life will be changed for the better.

I love biscuits. Do I have a problem? Possibly. I think it's important you don't overcombine the dough and are comfortable with it being flaky. I think it's also important you use a biscuit cutter (or heart shaped cookie cutter) so that the edges of the biscuit don't seal a prevent it from rising. The recipe I tried said 15 minutes; thankfully, I only did 12 and I think that was even too much. Have your honey and your butter ready to go when you pop these babies out of the oven.

buttamilk biscuits
adapted from Epicurious
3 cups all purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon kosher salt
1 teaspoon baking soda
3/4 cup chilled butter
1 cup buttermilk
Preheat oven to 425°F. Whisk flour, sugar, baking powder, salt and baking soda in large bowl to blend. Cut or grate butter to dry ingredients and combine with hands or pastry blender until mixture resembles coarse meal. Add buttermilk slowly and stir with a fork until evenly moistened. Press dough into flaky ball using the sides of the bowl. Place dough onto lightly floured surface and flatten until about an inch thick, err on the generous side. Dough will be crumbly and flaky still. Cut with a cookie cutter or biscuit cutter. Do not twist, as it will seal the sides and the biscuits with not rise. Place on a cookie sheet. If you like them to have soft edges, place close together. Bake until biscuits are golden brown on top, about 10 minutes. Cool slightly. Serve warm.

1 comment:

  1. These look great, Erin! I love buttermilk biscuits, too!!!