Love this recipe for buttermilk biscuits...
I think there are two tricks to good biscuits. The first is to freeze the butter for 15 minutes before mixing it, and the second is to only mix the dough enough to get it mixed.
Don't overwork it. I've used buttermilk and I've also used milk with vinegar. I think both work great. And I've also found that if you cut them and get them right in oven they turn out better. If I let them sit too long they end up flat and hard...
Mighty cried through this baking lesson too....bless her heart....
1/2 cup of butter cut into cubes (freeze for 15 min)
2 1/2 cups flour (sifted 2x's)
1 Tbls Baking Powder
1 tsp salt
1 cup + 2 Tbls of buttermilk
OR
1 cup +1 Tbls of milk + 1 Tbls of vinegar
1 Tbls melted butter to brush on top
1. Stir dry ingredients
2. Cut in butter with your fingers until the mixture resembles coarse meal--you want little bits of butter this is what makes the steam pockets in the dough and makes the biscuits nice and flaky!
3. Stir in buttermilk just until dough forms
4. Knead 3-4 turns on lightly floured suface
5. Press into a rectangle and cut biscuits with a circle cutter
6. Brush with melted butter and bake at 475 for 10 min or until golden brown on top
6. Brush with melted butter and bake at 475 for 10 min or until golden brown on top
I have just had a thought about how my aunts made their biscuits (and it's been well over 40 years since I had theirs...) They melted butter in the bottom of a cake pan and then as they very lightly handled the batter, they put the cut biscuit into the butter and then turned it over so that the butter was on the top. They biscuits turned out so flaky and light. That was a baking lesson and I haven't thought of it for years, thanks for the recipe and the memories.
ReplyDeleteWe have ade buttermilk biscuits too,and they are sooooo good!!! N
ReplyDeleteThanks for the tips! I wanted to make buttermilk biscuits the other day but was afraid to use vinegar and milk. Now I won't let that stand in my way!
ReplyDelete