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Buttermilk Biscuits

This document provides a recipe for making 25 buttermilk biscuits. It calls for mixing flour, baking powder, baking soda, sugar, and salt together and then cutting in cold butter until the mixture resembles coarse meal. Buttermilk is then pulsed in until a moistened dough forms. The dough is kneaded lightly and rolled out to 3/4 inch thickness before biscuit cutters are used to cut out rounds. The rounds are placed on a baking sheet, brushed with melted butter, and baked at 450 degrees until puffed and golden, 12 to 15 minutes. Helpful hints are provided for making the biscuits by hand and for freezing unbaked biscuits.

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90 views1 page

Buttermilk Biscuits

This document provides a recipe for making 25 buttermilk biscuits. It calls for mixing flour, baking powder, baking soda, sugar, and salt together and then cutting in cold butter until the mixture resembles coarse meal. Buttermilk is then pulsed in until a moistened dough forms. The dough is kneaded lightly and rolled out to 3/4 inch thickness before biscuit cutters are used to cut out rounds. The rounds are placed on a baking sheet, brushed with melted butter, and baked at 450 degrees until puffed and golden, 12 to 15 minutes. Helpful hints are provided for making the biscuits by hand and for freezing unbaked biscuits.

Uploaded by

komarcic
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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Buttermilk Biscuits

Makes 25 Ingredients 4 cups all-purpose flour (spooned and leveled), plus more for rolling and cutting 2 tablespoons baking powder 1 teaspoon baking soda 2 tablespoons sugar 2 teaspoons salt 1 cup (2 sticks) unsalted butter, cold, cut into bits, plus 4 tablespoons melted 1 1/2 cups low-fat buttermilk

Directions 1. Preheat oven to 450 degrees. In a food processor, pulse flour, baking powder, baking soda, sugar, and salt to combine. Add cold butter; pulse until mixture is the texture of coarse meal, with a few pea-size pieces of butter remaining. Add buttermilk; pulse just until dough is moistened, 2 to 3 times. 2. Turn dough onto a lightly floured work surface; knead just to combine (do not overwork). Roll with a floured rolling pin (or pat with hands) to a 3/4-inch thickness. Cut out rounds with a floured 2 1/2-inch round biscuit cutter. 3. Transfer to a baking sheet, 1 1/2 inches apart. (Reroll and cut scraps only once.) Brush top and sides of rounds with melted butter. Bake until biscuits are puffed and golden, 12 to 15 minutes. Serve warm or at room temperature.

Helpful Hint To make biscuits without a food processor, whisk dry ingredients in a bowl, then cut in butter with two knives or a pastry blender; gently mix in buttermilk with a fork. To freeze: After step 2, place dough rounds on a baking sheet lined with waxed paper, and brush with melted butter. Freeze until solid, then place in a resealable plastic bag, and store in freezer up to 2 months. To bake from frozen: Place frozen dough rounds, buttered side up, on a large baking sheet; bake at 450 degrees until biscuits are puffed and golden, 20 to 25 minutes.

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