Thursday, September 12, 2013

Buttery Buttermilk Biscuits

I have been looking for a good fluffy biscuit recipe for awhile now. I have tried many that turn out like rocks. These are fluffy and buttery and I loved them! We had them with eggs, bacon, and gravy for a meal. Then the next day I had one for my lunch (yes) with homemade jam...YUM! Just typing this makes me want to go bake some more. I followed the original recipe almost exactly, except I used regular flour, baking powder, and upped the salt, instead of using self rising flour because I don't really ever buy it. I used a grater to shred my cold butter and it worked really well. My biscuit cutter is 2 1/2 inches and I got almost 8 full sized biscuits from the recipe. I recommend checking your biscuits at 10 minutes, but baking till golden. It was about 15 minutes for me.

Buttery Buttermilk Biscuits
adapted from
2 cups flour
3 tsps baking powder
1 tsp salt
1 TBSP sugar
5 TBSPs cold butter, cut into cubes (or use a cheese grater)
2 TBSPs cold shortening
1 cup cold buttermilk, plus an extra 3 TBSP if needed
2 TBSP melted butter for brushing on top

1. Preheat your oven to 450 degrees. Line your baking sheet with parchment paper, silpat, or aluminum foil, dull side up.
2. In a large bowl, mix the flour, baking powder, salt, and sugar together until combined. With a fork or pastry blender, cut the butter and shortening into the flour mixture until each piece is coated and the size of small peas. Make a well in the center of the flour and pour in one cup of the buttermilk. Gently mix it around until it's combined. If the dough doesn't look wet, add in the extra 3 TBSPs of buttermilk to moisten it. You don't want it runny, just visibly moist.
3. Flour your surface and gently place your dough on top. Dust the top of the wet dough with a little more flour ensuring that your fingers don't stick into the dough. Bring the dough together with your hands, gently, for about 10 seconds. Flatten into a 1- 1 ½ inch thick circle. Cut dough into biscuits using a floured glass or biscuit cutter (I used a 2½ inch). Do not twist cutter when cutting; this crimps the edges of the biscuit and hinders rising.
4. Place each biscuit on the lined baking sheet, so that the sides are barely touching. Bake for 10 to 12 minutes or until golden brown. Remove from the oven and brush with melted butter.

 Dough should look a little wet.

 I got 7 biscuits and 1 runt from the recipe.

 Ready to eat!

 Fluffy Insides

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