Nothing beats a good buttermilk biscuit. This one’s got the perfect taste and texture.
There are so many things to love about a good buttermilk biscuit. First, they are easy to make. They don’t need to rise like a yeast roll, so you can have them ready within 20 minutes. Second, they are versatile. You eat them just as they are, slather them in butter, honey and or jam or you can turn them into a sandwich. I love a good breakfast biscuit myself. Add a cooked egg, some cheese and sausage and bacon and you’ve got a delicious breakfast!
This particular biscuit recipe uses buttermilk. I love to use buttermilk in my baking because the tanginess of the buttermilk adds some extra depth to the flavor. Buttermilk makes the biscuit lighter. It reacts with the baking soda to create carbon dioxide which lightens the dough. It gives you a more tender biscuit. That is your science lesson for the day.
The dough is a combination of flour, sugar, baking powder, salt, baking soda, buttemrilk and butter.
Whisk together the dry ingredients and then using a pastry blender or your hands cut in the butter until the mixture resembles coarse meal.
Then stir until combined. Don’t overwork the dough.
Pat the dough out onto a floured surface into a 6 x 9 inch square and cut into 12 pieces.
Place them on a parchment covered baking sheet and bake at 425 degrees F for 12-15 minutes or until golden brown.
I love to see how the biscuits rise up and seperate into layers. That is a sign of a really good biscuit
My favorite way to eat a biscuit is warm, right out of the oven. Of course butter and honey are involved.
Homemade Buttermilk Biscuits are so easy to make and make the perfect addition to any meal – breakfast, lunch or dinner. You can have fresh warm biscuits in 20 minutes!
- 3 cups all purpose flour
- 2 tablespoons sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3/4 cup 1 1/2sticks chilled unsalted butter, cut into 1/4-inch pieces
- 1 cup buttermilk
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Preheat oven to 425°F.
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Whisk flour, sugar, baking powder, salt and baking soda in large bowl to blend.
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Use pastry blender or fingertips and blend 3/4 cup chilled butter into dry ingredients until mixture resembles coarse meal.
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Pour in buttermilk and mix until evenly moistened. Don't over mix.
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Pat dough into a 6 x 9" rectangle on a lightly floured surface.
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Place biscuits onto baking sheet, spacing 2 inches apart.
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Bake until biscuits are golden brown on top, about 15 minutes.
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Serve warm with butter and honey.
recipe from epicurious
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HI,
I have powdered buttermilk on hand…. can I use that & would I mix it up to liquid first or just stir the dry powder in with the flour etc. ?? Appreciate any help & advise you can give me.
Abby I have never substituted powdered buttermilk in a recipe but I think it would be best to mix it up with liquid first and then add it.
I’ve always wondered – if you substitute milk with lemon juice for buttermilk, do you think you get the exact same results?
I don’t think it is exactly the same, the flavor and texture of buttermilk is different. I will do it though when I don’t have buttermilk on hand. I also use vinegar in the milk.