Buttermilk Biscuits

biscuit-with-butter-syrup

Everyone should know how to make a biscuit. They’re infinitely versatile – perfect for serving alongside soup, stew or chili, for turning into a sandwich or when you need to serve up some sloppy Joes. They can be made sweet for weekend mornings, or savoury with the addition of cheese, roasted garlic or fresh herbs. I like mine plain, served warm with butter and honey or jam.

Buttermilk makes these biscuits very tender, and the soda is added to neutralize its acidity. If you want to use regular milk instead, omit the baking soda. If you want sweeter biscuits, or plan to add fresh or frozen berries or dried fruit, add a couple tablespoons of sugar to the dry ingredients.

 

Buttermilk Biscuits
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Ingredients
  1. 2 cups all-purpose flour
  2. 1 Tbsp. baking powder
  3. 1/4 tsp. baking soda
  4. 1/2 tsp. salt
  5. 1/4 cup butter
  6. 1 cup buttermilk
Instructions
  1. Preheat the oven to 450F.
  2. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Cut in the butter or oil and blend until the mixture resembles coarse meal. Add the buttermilk and stir just until the dough forms a ball.
  3. On a lightly floured surface, gently knead the dough four or five times. Pat the dough about 1/2” thick and cut into circles with a biscuit cutter, glass rim or the open end of a tin can.
  4. Place them on a parchment-lined baking sheet. If you like, brush the tops with a little milk.
  5. Bake for 15 minutes, or until golden. Serve warm. Makes about a dozen 2-inch biscuits, or fewer larger ones.
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