Tuesday, November 3, 2009

Flaky Buttermilk Biscuits

I have never really liked biscuits. But since moving and becoming "a southerner" I figured that I needed a good homemade biscuit recipe. My husband was raised in Georgia, so he takes his biscuits SERIOUSLY...And I won his heart over again with these. They were all that a biscuit should be....Flaky and soft, but these were better than I've ever had. They were soft, buttery, slightly sweet, and not too over-floured on the outside. I will NEVER try another recipe, since these are so perfect. You must serve them piping hot with butter and homemade jam!

**Note: The original recipe called for a 1 3/4 inch biscuit cutter. They were way to tiny-- Almost bite-sized. Which is why my photo looks a little silly with mini biscuit bites! I've changed the recipe accordingly.

Also, this recipe is quite small. It was more than enough for my tiny family, but depending on the number of dinner guests you have, you may need to double or triple the recipe.


Flaky Buttermilk Biscuits
adapted from The Sister's Cafe

2 cups all-purpose flour
2 1/2 tsp. baking powder
1/2 tsp. salt
5 Tbsp. chilled butter, cut into small pieces
3/4 c. buttermilk
3 Tbsp. honey

1. Preheat oven to 400°.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Do NOT over mix dough-- chunks of butter are fine. Chill mixture 10 minutes.

3. Combine buttermilk and honey, stirring with a whisk until well blended. Add buttermilk mixture to flour mixture; stir just until moist.

4. Turn dough out onto a lightly floured surface; knead lightly 4 times. Roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Re-roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness. Cut dough with a 3-4 inch biscuit cutter to form dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper.

5. Bake at 400° for 12 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm with butter and jam.

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2 comments:

  1. So how many normal sized biscuits does this recipe make? It sounds wonderful. Love the layering croissant instructions while rolling. I bet they're really flaky.

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  2. This would probably make only between 6 and 8 normal sized biscuits....It really is a small recipe. But you could easily double it. If you do, just split the dough into 2 balls and follow the directions for rolling and folding. Hope that helps!

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