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| Homemade Buttermilk Biscuits |
One of the many positives about our recent relocation to the South is my love of some traditional Southern foods. Biscuits and gravy, fried chicken, bacon, pecan pie....
While I have a favorite biscuit recipe I've used almost exclusively since the 90's, I always try new recipes once in a while to make sure I'm not missing out on anything better. On Tuesday night I tried a new (although very basic) buttermilk biscuit recipe.
I always tell my readers that recipes are just a guideline and you should always 'play' with your food to make it your own based on preferences, allergies, and mostly? What you have on hand!
Since we just moved in I don't have my pantry built up with all the basics so once in a while there are things I don't have on hand. Right now I do not have any shortening in the house so my first substitution was using all butter. I tweaked a few other things and here is the recipe I came up with. It is fairly similar to our family favorite, and it's a great 2nd place. See what you think.
Homemade Buttermilk Biscuits
1 1/2 c all purpose flour
2 t baking powder
1/8 t baking soda
1/2 t salt
1/4 c butter (half a stick)
3/4 c buttermilk
Preheat your oven to 450. Line a baking sheet with parchment paper or spray with no-stick baking spray. Combine the dry ingredients in a bowl. Cut in the butter with a pastry blender, two forks or your fingers (my personal favorite) until the butter is incorporated into the flour mixture and it's course crumbs. Stir in the buttermilk with a fork or wooden spoon until it forms a ball and pulls away from the sides of the bowl. Turn out onto a lightly floured surface (I turn it out directly onto the parchment lined baking sheet), sprinkle with flour and knead only about 8 - 10 times until no longer sticky. Pat or roll out to about a half inch thick and cut with a floured round biscuit or sharp edged cookie cutter. Cut straight down, don't twist! This ensures high rising biscuits. Re roll scraps up to a couple times, but keep in mind every time you re-roll the dough gets a little stiffer and your biscuits a little tougher. Bake about 10-12 minutes until the tops are golden brown. Serve warm. Makes about 8-10 biscuits.
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| Stir just until the dough pulls away from the sides of the bowl |
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| Cut straight down with a biscuit cutter or sharp edge. Do not twist. |
