Posts Tagged ‘Buttermilk biscuits’

Buttermilk Biscuits

September 21, 2008

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.