Buttermilk Biscuits

My teenage daughter went on a biscuit kick when we vacationed in Florida one summer.  I think she ate biscuits at every meal.  Then she wanted me to make them for her at home.  I’m not a fan of Bisquick biscuits, so any biscuits I’d been making were the kind that came out of a Poppin’ Fresh can.  All you Southern cooks can laugh at this ignorant Yankee if you want.  But you can be done laughing now, because I found a really good recipe and I know how to use it.

Buttermilk Biscuits

biscuits 1Makes 8 large biscuits

2 cups all-purpose flour, plus more for dusting
2 TBL baking powder
1 1/2 TBL sugar
1/4 tsp kosher salt
6 TBL salted butter, chilled and cubed
3/4 cup buttermilk

Preheat oven to 350.

Combine flour, baking powder, sugar, and salt in a large mixing bowl. Add cold butter and work it into the flour mixture, using your fingers or a pastry cutter, until the mixture resembles coarse pea or dime-size crumbs. Be careful not to overwork the mixture or the butter will soften too much. Add the buttermilk, and use your fingers to combine it into the dough. Powder your hands with flour if the dough gets too sticky.

Turn the dough onto a floured surface and form it into a ball. Lightly knead the dough 2 or 3 times until combined. (The biscuits can be baked the next day, if desired. Dust a sheet pan and the top of the dough with flour and refrigerate, covered with plastic wrap, overnight. Then bring the dough back to room temperature.)

Pat the dough into a 3/4 to 1-inch thick rectangle. Use a 2 to 2 1/2-inch round biscuit cutter to cut out several biscuits (do not twist the cutter, cut straight down).  Place them on a parchment paper-lined sheet pan. Leave some space between the biscuits, as they do spread while baking.

square biscuit cuttersGather the dough scraps, smooth them out (lightly knead if necessary), and pat the remaining dough into another 3/4 to 1-inch thick rectangle or circle. Cut out more biscuits, repeating as necessary to use any remaining dough. Do not overwork the dough each time, or the final biscuits will be tougher. If you have a square biscuit cutter, you’ll eliminate the issue with scraps.

Lightly dust the tops of the biscuits with a sprinkle of flour.

Bake the biscuits, rotating  the pan front to back halfway through, for 15 to 22 minutes (depending on their size), or until they are golden brown and cooked through. Serve warm.

Recipe Inspiration: Mission: Food

LABEL buttermilk biscuits

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