Friday, April 3, 2015

Real Buttermilk Biscuits


Everyone needs a good buttermilk biscuit recipe.  Lucky for you I'm posting mine just in time for Easter brunch!  (Although I wouldn't recommend waiting that long to whip these babies up!)

I found this recipe almost three years ago here.  The main difference is that I don't bother to pat down the dough and cookie-cut them into circles, no thanks.  They are imperfectly shaped and I like that.  It adds character.  I also definitely have extra buttermilk on hand, rather than the 1 cup the recipe calls for.

I remember baking them randomly in my one-bedroom apartment and when they came out of the oven in all their crispy-on-the-outside, soft and fluffy buttery-goodness on the inside, I fell in love a little bit.

I called my then boyfriend (now husband) and insisted that I had to drive these babies over right now!

So here they are for you.  In all of their perfect buttermilk biscuit glory <3


Sliced, diced and chilled butter, waiting to be cut into the sifted flour mixture


Lopsided butter cubes are better!


Cut in your butter


Until it looks like this


After the first pour of buttermilk...


After the second pour of buttermilk...


And just before the last pour, just a tiny bit of dryness to incorporate.


A moist ball of sticky dough with pockets of cold butter cubes


Plop dough into roundish figures on parchment paper on a cookie sheet




After 10 minutes in the oven, they turn out golden and lovely


If you prefer the soft part of a biscuit over the crispy part, you can line up your biscuits closer together before baking, so the sides bake together and pull apart with fluffy sides!


Real Buttermilk Biscuits

Ingredients:

2 c bleached all purpose flour, sifted
1/4 tsp baking soda
1 tbsp baking powder
1 tsp salt
6 tbsp unsalted butter, very cold and cubed very small
1 c buttermilk
(Plus about 1/4 c extra buttermilk)

Directions:

Preheat your oven to 400 degree F.

Make sure that your butter has some time in the fridge after you cube it.  While your butter is chilling, sift and whisk the first 4 ingredients.

Next cut in butter with a pastry cutter until your mixture is somewhat crumbly.  It is important to not overwork your ingredients at any time.  Add about 1/2 c buttermilk, using a spoon, gently scoop and fold your mixture on top of itself about 6 times.  Add another 1/2 c buttermilk, then gently scoop and fold your mixture on top of itself about 6 to 8 times.  Next add your final bit of buttermilk and fold, to form a slightly damp ball of dough.  As long as it holds together, that's good enough, it doesn't have to be perfect and shouldn't be smooth. 

On cookie sheets covered with parchment paper, drop by the spoonful about 1/4 c size scoops of dough.  Bake for 10 minutes - probably 11 or 12 minutes if not using a convection oven, either way don't over bake because they will cook a little bit more while resting on the cooking sheet - remove from the oven and let rest on the cookie sheet for at least a few minutes before you use a cookie spatula to remove.

(I say cookie spatula like everyone has one.  But if you don't, it really is worth the $8 investment!  The thin spatula is much gentler on baked goods then a full size spatula.)


This is probably unnecessary to say, but I hope you enjoy them!  It is kind of tough not to ;)

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