December 15, 2011

Homemade Buttermilk Biscuits

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.

Stir just until the dough pulls away from the sides of the bowl

Cut straight down with a biscuit cutter or sharp edge. Do not twist.
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