Biscuits

Biscuits

April 12, 2019 Off By Laura Hartline
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In my book, biscuits should be layers of buttery, fluffy, flaking goodness. You never want to bite into a biscuit and all you get is mush, or worse, something hard or chewy. Biscuits should melt in your mouth and only get better with more butter and honey or ramp it up – sausage and gravy!

If you are looking for the perfect biscuit recipe, stop right here. After eating one of these biscuits, both my girls pronounced them the best they had ever had. There you have it, the best biscuits in the land. Make them this weekend!

PS – this recipe is modified from Better Homes and Gardens. For some great biscuit cutters check out this Amazon link. It is a set of 5 stainless steal round cutters that can be used for so much more than just biscuits.

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Biscuits

Buttery, fluffy, and flaky morsels of goodness.

Course Breakfast, Side Dish
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8

Ingredients

  • 5 cups unbleached flour sifted (measure after it is sifted)
  • 1 Tbsp plus 1 1/2 tsp homemade baking powder*
  • 1 Tbsp kosher salt
  • 1/2 cup plus 2 Tbsp butter, chilled
  • 2 cups buttermilk chilled
  • 3 Tbsp butter melted

Instructions

  1. Preheat oven to 500°F.  In a large bowl whisk together flour, baking powder, and salt.  Cut the cold butter up into 1/2 inch pieces. Add the butter, coating in flour and working quickly, rub the butter between your fingers, breaking it into smaller pieces.  Do this with about half of the pieces and leave the remaining.

  2. Make a well in the center of the flour mixture and add buttermilk.  Mix quickly until just blended and forms a sticky dough.  If it is too dry, add more buttermilk one tablespoon at a time.

  3. Turn dough onto a heavily floured surface.  Using floured hands, knead 8 to 10 times until a cohesive ball forms.  Flatten the dough to an even thickness.  With a floured rolling pin, roll the dough to 3/4 inch thickness.

  4. Using a fork dipped in flour, pierce dough completely through at 1/2 inch intervals.  Flour a 2 1/2 – 3 inch biscuit cutter.  Stamp out rounds and arrange on parchment lined baking sheet.  Makes about 16 biscuits.  Place rack in upper third of the oven and bake for 8-12 minutes until golden brown.  Remove and brush with melted butter.  Serve hot.

  5. *homemade baking powder: 1 teaspoon baking soda and 2 teaspoons of cream of tartar.







CategoryBread
Tagsbiscuits