HAPPY NATIONAL BISCUIT DAY!
Hot Fresh Buttermilk Biscuits are one of my favorites!
Here is a great recipe from Sprinkled with Flour that I can't wait to try today!
So Good Buttermilk Biscuits
1 1/4 cup cake flour
3/4 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup butter, cut into small chunks
3/4 cup buttermilk
1 1/4 cup cake flour
3/4 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup butter, cut into small chunks
3/4 cup buttermilk
- Set your oven to 500 degrees.
- It is important to have everything set up before you make your biscuits:
- Cut your butter into small pieces, place in a bowl and return to the fridge.
- Put your buttermilk in a measuring cup, and set aside.
- Lightly flour your work surface
- keep a little extra flour aside for your biscuit cutter and hands.
- Set out your biscuit cutter and an ungreased baking sheet.
- In a medium-large bowl, whisk flours, baking powder, baking soda and salt until well blended.
- Cut in butter with a fork, pastry blender, or your fingertips, until you get coarse crumbs.
- Add the buttermilk to the flour mixture and stir lightly until the dough just comes together in a ball.
- It will look shaggy and uneven.
- Turn dough out onto floured surface.
- With floured hands, gently knead the dough a few times to finish mixing.
- Pat into a 3/4-1 inch thick circle.
- Cut biscuits my pressing straight down, do not twist the cutter.
- Form any scraps into extra biscuits using your hands.
- Don't re-roll the dough.
- Place the biscuits on a baking sheet so that the sides are touching.
- Optional: Brush melted butter over the tops of biscuits before baking.
- Put the baking sheet on the middle rack of your preheated oven.
- Bake for 8-10 minutes, or until the tops are golden brown.
- Mine took about 9 minutes.
- Remove biscuits to a cooling rack for a few minutes. Eat warm and enjoy!
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