Yummy Buttermilk Biscuits
But, I absolutely LOVE summer flavors. Down home, old timey and gut busting summer meals make me soooo happy. And one thing I absolutely adore in the summer is fried chicken, (you can get my amazing recipe here: Krissi's Fried Chicken) some sweet corn on the cob, macaroni salad and some amazing buttermilk biscuits.
Don't get all "Oh my god I can't make biscuits" and "It's too much work" on me. It's totally not. Hating the summer heat as much as I do, do you honestly think I'd be thumbing around with ANYTHING that would make me even hotter? No. I literally have the oven on for all of 20 minutes and man, is it worth it.
You will absolutely adore these flaky and delicious biscuits. They are really versatile too. You can use them sweet or savory. For example, individual strawberry shortcakes or throw them under some creamy sausage gravy for a belly busting breakfast of champs.
So don't be scared.....just whip these out and bask in the glory of your efforts!
Prep Time: 10 minutes
Bake Time: 8-10 minutes
Total Time: 18-20 minutes
Makes 8 biscuits
2 cups all purpose flour, sifted
1/4 tsp baking soda
4 tsps baking powder
1 1/4 tsp kosher salt
6 Tablespoons VERY COLD butter, cut into cubes
3/4 to 1 cup of VERY COLD buttermilk
4 Tablespoons melted butter
Preheat oven to 425 degrees.
Sift flour, baking soda, baking powder and salt into a chilled metal bowl.
Using a pastry cutter, work the cold butter into the flour mixture until it is a coarse pebbly mixture.
Gradually add the buttermilk until the dough is formed but not sticky, being careful not to overwork the dough. (The warmth from your hands will bring down the temperature of the mixture, and we sure don't want that, since colder ingredients means flakier biscuits!).
Sift flour, baking soda, baking powder and salt into the processor. Add the cold butter and pulse until the mixture is a coarse pebbly consistency. Gradually add the buttermilk until a slightly sticky, workable dough forms.
** Remaining directions for both methods**
When the dough is slightly sticky, but workable, put out onto a lightly floured surface. Roll out to 1 inch thickness. Fold the dough in half. Do this 2 more times, and then roll back out to a 1 inch thickness.
Using a biscuit cutter or a wide mouth mason jar rimmed with butter, cut circles out and place on a lightly greased cookie sheet.
NOTE: You can use the leftover dough to turn out a few more biscuits. Just use the fold and roll method, but bear in mind these biscuits may not be as perfect as the first ones. :-)
Before placing in the oven, brush with melted butter. Bake for 8-10 minutes and serve warm.
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