Wednesday, May 1, 2013

The best buttermilk biscuits

There are so many variations on Buttermilk Biscuits that it's not even funny.  Want to make the very best?  Then follow my recipe :-)

Buttermilk Biscuits

2 cups flour
1 t sugar
1 T baking powder
3/4 t baking soda
3/4 t salt
8 T (1 stick) butter, softened to room temperature
3/4 c buttermilk

Preheat oven to 400.  In a large bowl or food processor, combine flour through salt.  Cut in the butter with your fingers or processor until mixture looks like crumbs.  Make a well in the center and pour in the buttermilk, stirring just until it comes together.  Pour out onto a piece of parchment paper and knead a few times.  Fold dough over on itself 4 to 5 times and form into a rectangle.  Cut into 12 pieces and round corners gently with hands.  Place each biscuit into a sprayed muffin cup.  You can bake them on the parchment paper, but they may fall over.  Bake for 12 to 15 minutes, until light gold on top. 

Note - can also be cut into rounds or dropped by spoonfuls if desired. 

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