Buttermilk Biscuits

If you don’t mind, I would like to chat about a favorite food – biscuits. You probably all have a go to recipe whether it’s your grandmother’s, Bisquick, or Mary B’s frozen, but I’ve discovered a neat little trick that is worth sharing.

We all adore a nice flakey buttermilk biscuit and long ago I was introduced to the idea of freezing and then grating the butter to help create those oh so desirable buttery pockets.

But that’s a lot of trouble. Here is the secret I learned which I now I just incorporate  into my own recipe and voila – heavenly biscuits without all that grating mess. Put the amount of buttermilk the recipe calls for in the freezer 10 minutes before you plan to mix the dough and then melt the butter – the microwave makes that easy. When you start combining dry ingredients pour the melted butter into the cold buttermilk and suddenly (it’s really a miracle) you have those little dots of pale-yellow butter without the task of grating. Proceed as usual and I promise the results will amaze you and anyone lucky enough to enjoy your cooking. A cozy Saturday biscuit breakfast may be just the thing! Get to baking. Enjoy!

Buttermilk Biscuits

Ingredients

1 cup buttermilk

1 stick butter (plus a little for brushing the top of the biscuits)

2 cups flour

½ tsp baking soda

2 tsp baking powder

1 tsp salt

2 tsp sugar

Directions

Preheat the oven to 425 degrees.

Line a baking pan with parchment paper or spray with cooking spray.

Measure buttermilk and put it in the freezer.

Combine flour, baking soda, baking powder, salt, and sugar in a mixing bowl and whisk to combine.

Melt the butter and combine with chilled buttermilk.

Stir buttermilk and butter into the flour mixture until completely combined – adding flour by the tablespoon if the dough feels too sticky.

Generously flour the work surface and place dough on the surface flipping once to flour both sides. 

Roll to about an inch thickness and cut biscuits. (Makes about 8 good sized biscuits.)

Brush tops of biscuits with butter and bake 10 to 15 minutes or until tops are golden brown.

Tip: you can make drop biscuits with this dough if you are in a rush or roll out and cut in squares. A round biscuit is pretty, but they all taste great!