Thursday, 21 February 2013

Buttermilk Biscuits


These are magnificent fluffy, buttery biscuits any Southerner would be proud of. They are beautifully layered like a good croissant with butter that I add frozen. These are so much better than any store bought biscuits and take almost the same time to make. You have to try these once and I promise you will be hooked on making your own.

 Biscuits always remind me of my friends Miss Kim and Miss Caroline who at one time actually questioned whether they should continue our friendship when I told them I didn't understand the whole "biscuits and gravy" thing. Luckily, we got beyond the incident and still remain friends. I have since discovered the beauty of a well made sausage gravy however, I still have to admit I prefer the warm biscuit with butter and jam. We can of course always blame my preference on the fact that I am Canadian and I don't know any better.

  I do hope my favorite Southern Belles will be proud of my biscuit recipe and think it would make any sausage gravy proud to be poured over!


You will need:

  • 2 cups flour
  • 2 tbsp sugar
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1 stick frozen unsalted butter = 1/2 cup/4 tbsp
  • 1 cup stirred buttermilk
  • few tbsp milk or cream to brush tops
Heat oven to 425 degrees F.

Step 1: sift dry ingredients into a large bowl. Add flour, sugar, baking soda, baking powder, and kosher salt.

Step 2: grate frozen butter into dry ingredients. I just used a box grater.

Step 3: add buttermilk and stir with hands or wooden spoon for 5 seconds, no more! This dough requires that you mix it as briefly as possible to create nice big fluffy biscuits.

Step 4: pour shaggy contents out onto counter or board and knead 6-8 times just enough to pull all ingredients together. Pat down dough to form a rough rectangle and fold dough in half. Pat down gently again and fold over once more. The folding helps to create the layers of butter and flour that are flaky just like making puff pastry.

Step 5: pat into a dough approximately 1 inch thick and cut into squares (you waste nothing this way) or cut out with a biscuit cutter or glass. Makes 6-7 large biscuits. Brush tops with milk or cream.
Step 6: place on parchment lined baking pan. Bake in 425 degree F oven for 12-15 minutes. Mine baked for exactly 15 and came out with a touch of browning on the top and a nice browned bottom.

Serve with butter, double cream which is sometimes called clotted cream, jam or of course sausage gravy. Be prepared to be dazzled and eat them warm for best dramatic effect!




Step 1: sift dry ingredients into a large bowl. Add flour, sugar, baking soda, baking powder, and kosher salt.


Step 2: grate frozen butter into dry ingredients. I just used a box grater.


Step 3: add buttermilk and stir with hands or wooden spoon for 5 seconds, no more! This dough requires that you mix it as briefly as possible to create nice big fluffy biscuits.


Step 4: pour shaggy contents out onto counter or board and knead 6-8 times just enough to pull all ingredients together. Pat down dough to form a rough rectangle and fold dough in half. Pat down gently again and fold over once more. The folding helps to create the layers of butter and flour that are flaky just like making puff pastry.


Step 5: pat into a dough approximately 1 inch thick and cut into squares (you waste nothing this way) or cut out with a biscuit cutter or glass. Makes 6-7 large biscuits. Brush tops with milk or cream.


Step 6: place on parchment lined baking pan. Bake in 425 degree F oven for 12-15 minutes. Mine baked for exactly 15 and came out with a touch of browning on the top and a nice browned bottom.



Serve with butter, double cream which is sometimes called clotted cream, jam or of course sausage gravy. Be prepared to be dazzled and eat them warm for best dramatic effect!


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