This past Sunday we had a small group over for a late brunch. The day before we hosted, I was looking for simple recipes to make so it would be a laid back affair and I found these buttermilk biscuits as I was leafing through Dorie Greenspan’s Baking: From My Home to Yours. I’ve never made biscuits from scratch and this recipe seemed like a great addition to the menu so I gave them a go.
I was able to make the dough and cut the biscuits out in under 15 minutes. It was so easy that I ended up making another batch and freezing half for another occasion.
The biscuits came out light and flaky (thank you butter) and I served them with jam and honey. I will definitely add this recipe to my repertoire for the future.
Happy Monday, everyone!
Yield: 1 dozen biscuits
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon sugar
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, chilled and cut into pieces
- 3/4 cup low fat buttermilk
1. Preheat the oven to 425 degrees. Place the flour, powder, sugar, salt, and soda in a medium-sized bowl. Whisk the ingredients together until evenly combined.
2. Place the cubes of butter into the dry mixture and mix together and crumble with your fingers until the butter is evenly distributed, about the size of oatmeal flakes.
3. Pour the buttermilk over the mixture and toss with a fork until the dough starts to come together. Pour the contents out onto a lightly-floured surface and knead 3-4 times until the dough comes together.
4. Roll the dough out into a 1/2 inch thick slab. Use a biscuit cutter or cookie cutter and cut out as close together as possible, re-kneading the dough as little as possible.
5. Place the biscuits on a cookie sheet lined with parchment paper. Bake 14-18 minutes, until lightly golden brown. Allow to cool slightly and enjoy.
Source: Dorie Greenspan