Saturday, April 16, 2016

Southern Buttermilk Biscuits






What You'll Need


  • 1/2 - cup cold butter (1 stick real butter)
  • additional flour for counter surface to knead dough
  • two- tablespoons melted butter
  • two 1/4 - cups self-rising flour (not all purpose)
  • one 1/4 - cups buttermilk or make your own (see note at end of recipe)


How to Make It

  • Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices.
  • Sprinkle butter slices over flour in a large bowl. Toss butter with flour.
  • Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas. (I used my hands) Cover and chill 10 minutes.
  • Add buttermilk, stirring just until dry ingredients are moistened.
  • Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed.
  • With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches).
  • Sprinkle top of dough with additional flour. Fold dough over onto itself in
  • 3 sections, starting with 1 short end. (Fold dough rectangle as if folding a letter-size piece of paper.) Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches).
  • Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan. (Dough rounds should touch.)
  • Bake at 450° for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 Tbsp. melted butter.
  • Prep: 20 min., Chill: 10 min., Bake: 13 - 15 min.
  • * If you do not have buttermilk, you can always make your own by using vinegar or lemon juice. 1 tablespoon vinegar or lemon juice plus enough milk to make 1 cup. Let mixture stand for 5 minutes before using.
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