I tried a new biscuit recipe last week from the newest cookbook in my library. As I've mentioned in other posts, the author lives in Wyoming and raises a lot of her own food. Now, I have a tried and true and easier biscuit recipe that I use frequently, but there are times when I have more available cooking time, and am motivated to try something new and this was it. They are delicious, but what's not to love? We don't raise cows to milk and make butter and buttermilk from like she does, but we did pretty well with store-bought ingredients. They are great with butter and jam, but that's not what we did with them. I'll show you that next week.
Buttermilk Biscuits
- 3 1/2 cups all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 2 Tablespoons sugar
- 1/2 cup (1 stick) butter....cold
- 1 1/2 cups cold buttermilk (I didn't have any at the time, so I used the lemon juice/milk substitute. Next time I'll make sure I have the real thing.)
Preheat oven to 450°. Yep, it has to be screaming hot.
In a large bowl, coming the dry ingredients, then cut in the butter with a pastry blender or two knives until the chopped up butter is about the size of peas. Add the buttermilk and stir until the dough just comes together. Don't overmix it.
On a lightly-floured surface, pat the dough to about 3/4" thick. Cut with a 2" biscuit cutter. Place on a baking sheet and bake for 12-14 minutes, until lightly browned. Makes 12-14 biscuits.
Mmmmmm, biscuits.
Posted by: SD boy | October 29, 2019 at 05:49 AM