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Thursday, January 2, 2014

Buttermilk Biscuits

When you go to a potluck in the south there are three things you will always find fried chicken, macaroni and cheese, and biscuits or rolls.  We eat biscuits for breakfast with gravy, ham, honey, jam and we eat them for dinner as a side slathered with butter and maybe some honey then too.  Tonight I used mine to soak up the red wine sauce from the beef and it was WONDERFUL!

If you live in the south you need a good biscuit recipe and I thought I had found the best... till I tried these.  The method of making these is slightly different but helps to keep them fluffy, when we over mix the dough it tends to become heavy and not nearly as light as they should be.  I hope that you will try making them this way once you do you will be hooked! 

  • 3 cups (440g) all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 1/2 Tbsp granulated sugar
  • 1 tsp salt
  • 10 Tbsp butter, divided (I used salted)
  • 1 1/2 cups buttermilk
  • 2 Tbsp milk 
  • In a mixing bowl, whisk together flour, baking powder, baking soda, sugar and salt for 30 seconds. 
  • Cover with plastic wrap and chill in freezer for 1 hour, place 1 stick of butter (8 Tbsp) in freezer to chill 1 hour as well. 
  • After 30 minutes of freezing, pour buttermilk into an airtight container and freeze 30 minutes (so they should all complete freezing at the same time).
  • Preheat oven to 425 degrees
  • Melt remaining 2 Tbsp butter in a microwave safe bowl, set aside. 
  • Remove butter from freezer and grate butter using the smaller holes of a box grater, then remove flour from freezer and toss grated butter into flour using a wooden spoon, until butter is evenly distributed. 
  • Remove buttermilk from freezer, stir and pour over flour mixture. 
  • Mix using a wooden spoon and one hand until mixture begins to come together adding 2 Tbsp milk (chilled from fridge) as needed toward end of mixing to help mixture come together.
  • Pat mixture over a floured surface to about 1-inch thick. 
  • Cut into circles using a biscuit cutter and transfer to a Silpat lined baking sheet. 
  • Spread tops generously with melted butter and bake in preheated oven 18 - 22 minutes until tops are nicely golden. 
  • Serve warm. 
  • Recipe Source: Cooking Classy

 buttermilk biscuits4

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