Butter(milk) your biscuits
Now that you've got a few batches of butter under your belt (literally & figuratively) from the last blog post, you're ready to make 'em drool over biscuits made from the leftover REAL buttermilk.
I never had great luck with making giant fluffy biscuits. But, I've found the reason is, all the recipes would say to knead then flatten with a rolling pin to 1/4 inch thick.
Now, biscuits will rise in the oven, but there has to be some thickness to them in the first place to get that gorgeous fluffiness.
The pictures of the finished biscuits I did just for this blog are not my best. I flattened the dough too much :( But just know, all you have to do is leave the dough thicker.
So on to the recipe..
Buttery Buttermilk Biscuits
- 2 cups flour
- 2 tsp baking powder
- 1 tsp salt (I use pink Himalayan salt)
- 1/4 tsp baking soda
- 8 Tbsp cold butter
- 3/4 cup cold buttermilk
I double the recipe. And next time I think I will have to triple it. What's with these kids anyway?? Teenagers eat like I just unlocked them from a week of solitary confinement. Don't you wish we still had their metabolism?!
Preheat your oven to 425 degrees
Whisk the dry ingredients together. Then cut in the butter with a pastry blender or 2 knives until crumbly.
Yes, I used sticks of butter. Don't judge! ;)
I'm lucky to make butter once a month, let alone keep up with the everyday butter demands here. But you can totally use the butter you just made that left you with the creamy buttermilk.
After the mixture is crumbly, it's time to add the buttermilk.
If for any reason you don't have buttermilk, like your hubby decided to drink it, just use milk. May not be "authentic" buttermilk biscuits, but will still be great.
Stir just until a dough ball forms, then dump onto floured surface. Your kids will love making this mess..
Add a little flour to the top of the dough and flatten with your hands into a rectangle. I don't use a rolling pin.
Fold the top third down, then the bottom third up, like in the photo. Turn once, flatten again, fold into thirds again. Repeat turning, flattening, folding for a total of 3-4 times. Finish with flattening the dough to 1/2 inch or more thickness.
Add extra flour as needed to keep from sticking to you or the table.
"Cut" dough with a floured cup rim that's about 2 inch diameter (for NON-math wizards, like me, diameter would be straight across the rim of the cup)
Don't twist the cup. I know it's instinct, but just push straight down, it helps to make them rise higher.
I've read you can cut the biscuits into squares with a pizza cutter. Never tried it, but would cut down on handling the dough too much.
After you've cut as many biscuits as possible. Squish together all the scraps, flatten & cut more. Once you get down to a little pile of dough I just mush it into, somewhat, the shape of a biscuit and call it good.
The more you handle the dough the tougher the biscuits will be.
Bake on a greased cookie sheet for 10-15 minutes until brown on top & fluffy.
Watch out KFC!! You just mastered buttermilk biscuits. Slather on the butter (homemade or store bought, remember we don't judge!) and enjoy!