Monday, May 14, 2012



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
  • 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!
 Tips:  My mother always taught me to handle your biscuit dough as little as possible.  Also, my grandfather (who was a baker) said to never twist the biscuit cutter while pressing down, this pinches the dough and they will not turn out as fluffy.  Make sure your butter is cold. Do not bring it out until you are ready to cut it into the flour.

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