Biscuits are just the best. Even better are buttermilk Biscuits. I haven't been making these often enough, and I should put it in my regular breakfast rotation.
Buttermilk Biscuits
Yield: 8
prep time:15
cook time: 12
total time: 17-20
Ingredients
- 2 cups ap flour
- 1/4 tsp baking soda
- 1 tbsp baking powder
- 1/2 tsp salt
- 6 tbsp butter
- 1 cup buttermilk
- 1-2 tbsp milk
- Finishing salt and pepper
Instructions
- Preheat oven to 450.
- Whisk together dry ingredients. Chill butter in the freezer for 10 minutes, then cut into cubes.
- Work the butter into the flour with your hands, smashing the butter between your fingers until well distributed.
- Pour in the buttermilk, and start mixing gently by hand until the dough comes together. Shape dough into a rough rectangle, then fold the rectangle into thirds, pressing lightly. Repeat the fold and press procedure for a total of 4 times. Press or lightly roll the dough 1/2 inch thick.
- Place a sheet of parchment paper on your sheet pan. Cut your biscuits in your desired shape - I just use a sharp butcher knife and cut into squares. Place the biscuits 1 inch apart and place the biscuits in the freezer for 10 minutes, while the oven continues to preheat.
- Brush tops with melted butter, or the rest of the buttermilk, sprinkle with flakey salt and pepper.
- Bake, 10-12 minutes
All photographs copyright Janet S. Grey.
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