Friday, October 1, 2010
Buttermilk Biscuits- Best I've ever found
I don't remember when I tried my first buttermilk biscuit, or at least the first that was memorable and made me think I have to recreate it. I tried several recipes over the years and don't remember where I came across this one. I know I was cooking on the river when I did find it. I made a couple changes and now I get perfect fluffy buttermilk biscuits that can be served with any meal throughout the day.
This recipe makes 12 and can be easily cut in half like I did tonight. The biscuits can be wrapped in foil and reheated but I just prefer to make them fresh.
2 cups flour
1 tsp salt
2 1/2 tsp baking powder
1/4 tsp baking soda
1/2 cup butter - cold
1 1/4 to 1 1/2 cups buttermilk
2 tablespoons melted butter
Preheat oven to 450F.
Combine flour, salt, baking powder and baking soda in bowl.
Cut in butter with pastry knife (or two butter knives held together) until blended. (not mixed) The dough does not have to be uniform and you want chunks of butter because this is what makes them light and puffy.
Pour in buttermilk. (the amounts will vary with the humidity.) You want a slightly sticky dough.
Turn dough onto well floured board (or counter top.)
Take all your rings off, this is going to get messy. Knead lightly. (just until dough holds together)
Cut with biscuit cutter. Do not twist your cutter or this will seal the edges and your biscuit will not rise.
Between each cut run your cutter around in a circle in the flour to prevent sticking.
Place touching on greased baking sheet. Notice the two biscuits on the bottom are not as uniform. You don't want to overwork the dough and with these I just folded the cut dough under until it stuck to itself, cut one biscuit then hand formed the large biscuit so there was no waste.
Bake at 450F for 15 minutes. Brush with melted butter.
NOTE- when cutting biscuits to keep them as fluffy as possible press cutter straight down, do not twist. Twisting seals the edges and prevents them from raising.