Tuesday, May 24, 2016

Buttermilk Biscuits

Everyone needs an easy, go-to biscuit recipe. I've made several biscuit recipes for the blog (Type "biscuit" in the search bar to see them all!) And, I keep coming back to this one.
It's classic, it's easy, it's flaky, and it's delicious.
All the things a good biscuit should be. 
I tend to use butter for my biscuits but you can sub shortening for an even flakier biscuit. 
Give them a try - you'll see why I use this as my go-to. I still attempt other recipes just out of curiosity BUT I'm saving this one forever, 
and ever...
and ever...
P.S. - this makes a fairly large batch but is easily halved. 

Buttermilk Biscuits

4 cups flour
2 Tbsp baking powder
pinch salt
4 Tbsp sugar
1 tsp cream of tartar
1 cup butter, cold (or shortening will work)
1 1/2 cups buttermilk
2 eggs

Preheat oven to 450. Line a cookie sheet with parchment paper, set aside. 
In a large bowl, stir together flour, baking powder, salt, sugar, and cream of tartar. 
Cut in the cold butter (or shortening) using a pastry blender or 2 butter knives. (NOTE - You can also pulse the dry ingredients and butter briefly in a food processor/blender) Mixture should resemble coarse crumbs. 
In a separate bowl, whisk together buttermilk and eggs. 
Stir the wet ingredients into the dry ingredients until just combined. Do not over mix.
Roll or pat out dough to 1/2 inch thickness. Fold the dough in half and gently press to 1 inch thickness. (Folding the dough will result in the lovely split in the biscuit so it is easy to pull apart.)
Cut out dough using a sharp edged cookie or biscuit cutter.
Re-roll the scraps to 1 inch thickness and cut out as many more biscuits as you can get. (If you re-roll more than once your biscuits will start to get tough!)

Place on prepared cookie sheet.
Bake at 450 until biscuits are risen and tops are golden brown, about 10 - 15 minutes. 
Remove from oven and serve warm or room temp.

Biscuits can be frozen and reheated and are almost as good as fresh out of the oven!

Don't forget the melty butter on top.
*so gooooood*
I got about 2 dozen biscuits out of this recipe using a 2.5 inch biscuit cutter. 

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