Buttermilk Biscuits

Oh, how I love the smell of bread baking in the oven!

It speaks to my soul and tells me good things are to come.

.

Years ago (seems like a lot of my posts start with this), I clipped a Basic Buttermilk Biscuit recipe from my Mom-in-love’s Southern Living magazine.

…

.

This is my go-to, tried and true, never-fail biscuit recipe that I use when I’m not low carbing or I just wanna make biscuits for the family on Saturday morning.

.

 

I use my medium size biscuit cutter so my biscuits are smaller than usual.  I tend to like’m small, tall, and fluffy…almost bite-size, well at least a few bites worth.   I do love things in miniature.

 …

 

 .

 Begin by cutting the butter into the flour with a pastry cutter until the mixture resembles coarse meal.

.

.

Add buttermilk and stir just until all dry ingredients are incorporated.

;

.

Turn dough onto lightly floured surface and gently knead or fold over itself 4-5 times.    Folding creates multiple layers of dough and fat, giving rise to a tender, fluffy biscuit.  Pat or roll to ¾” thick; cut with a round biscuit cutter.

.

.

Place into a greased pan with side touching.  This helps with the rise.  I used my round Wilton silicone cake pan and it worked great!  There was even a slight crust on the bottom of some of the biscuits.

.

.

Remove from the oven and brush with melted butter. 

.

.

Serve with honey, jam, sorghum, meat, or how about some Chocolate Gravy?   The freedom of  choice is yours!

.

;

 

.

Basic Buttermilk Biscuits

1/3 cup butter, cut up

2 cups self rising flour (White Lily is good)

3/4 cup buttermilk

2 tablespoons melted butter

 

Preheat oven to 425ºF.  Cut butter in flour w/ pastry cutter.  Add buttermilk and stir just until all dry ingredients are incorporated.   Turn dough onto lightly floured surface and gently knead or fold over itself 4-5 times.    Folding creates multiple layers of dough and fat, giving rise to a tender, fluffy biscuit. 

Pat or roll to ¾” thick; cut with a round biscuit cutter.  Pat or roll to ¾” thick; cut with a round biscuit cutter.   Bake for 12-14 minutes. Brush with melted butter fresh from the oven.  Serve warm.

Yield:  12-14 (1½”) biscuits or 7 (2½”) biscuits

.

Recipe courtesy of Southern Living Magazine

About these ads