Buttermilk Biscuits Recipe
While waiting the FrankenStorm out, what better way, to get your mind off the howling winds and rain, then to dust your hands with unbleached all purpose flour? Cold pats of organic butter in a bowl usually puts me in a happy mood. So my daughter and I, rolled up our sleeves, and made a nice mess in the kitchen. Biscuit Style!!!
2 Cups of unbleached all purpose flour
2 Tbs of sugar
1/4 teaspoon of baking soda
1 tablespoon baking powder (I use the one without aluminum)
6 tablespoons salted butter
1 cup buttermilk
Preheat Oven to 450:
Combing dry ingredients together and mash together with a pastry blender, potato masher, or fork. It'll be a little crumbly until you add the buttermilk. Then it'll be a bit sticky. That's okay. If it's really sticky, add a tad bit more flour. If it's on the dry side, add a bit more buttermilk.
A few tips:
The longer you handle the dough, the tougher the biscuit will be. In other words, if you're mad the day you're making this biscuits, and you're pounding on the dough, like you want to pound someone's face....STOP! Back away from the biscuits!
Everyone who eat them will suffer. Pounding away at the dough with your hands or a rolling pin will overstimulate the gluten in this dough and that's why (scientifically speaking) the biscuit will be tough and make others sad. Don't make others in your household sad.
If you only want to make 2 biscuits for yourself, just take the biscuits you already cut out, and place in a freezer bag. It'll last up to a month. Once frozen, increase your cooking time for about another 10 minutes, but remember, ONLY YOU, know your oven best. :)
What do you like on your biscuits? I prefer honey or strawberry jam on mine. Share your thoughts below!
This post is dedicated to my Great Aunt Josephine Conway. I'm going to tell you, the same thing she used to always tell me, "You Stay Sweet Now."
*** Keep The Sun Shining In Your Heart***