Buttermilk Biscuits

Each time I make biscuits I have to go look up proportions of flour to butter and I never get it the same twice.  These were delicious.  They weren’t puffy or light at all, but rather they were flaky, tender, and very buttery.  Eating just one was a huge challenge. (Which I failed when I ate another)  The key to biscuits is to keep the butter from melting, so work quickly and never use your hands if you can help it.

In a large mixing bowl, combine:
2 cups unbleached flour
1 tsp baking soda
1 tsp baking powder
1 tsp of kosher salt (I may have used more like two… I never measure salt.)

1 stick of chilled unsalted butter, cut into small cubes and re-chilled
3/4 cup of chilled buttermilk, give or take

Without ever touching the butter or the batter with your hands: Drop the butter cubes into the flour mixture and toss with a fork to coat and separate.  With a pastry cutter or fork, cut the butter into the dry ingredients until you have very small beads of butter mixed throughout the flour.  Pour in the buttermilk a little at a time and mix it with the flour/butter mixture until all the flour is worked in.  The dough should still be very crumbly.  Add additional buttermilk by the tablespoon if necessary.

Turn the crumbly batter onto a floured board and quickly pat into a square. I know most prefer round biscuits, but this reduces waste!  Using as few passes as possible, thin the dough to about an inch thick with a rolling pin.  It should just barely hold together at this point.  Cut the dough into squares and carefully transfer them to a baking sheet.  Bake at 350 for about 12 minutes.


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One Response to “Buttermilk Biscuits”

  1. voncook Says:

    That would probably be biscuits that are made with loads of fats in it.

    But there are so many other types of biscuits you can have today.
    Particular drop cookies or fridge cookies.

    This time, you should try a rich one without much sugar, some salt to dilute, then coat it with some icing before baking.

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