I've been doing fine, thank you very much. This week has been very busy but I have a little free time right now to share this buttermilk biscuit recipe with you guys. We made them in our culinary/cooking class and it was so much fun. There are so many other recipes we made that I want to share with you guys. I'll share them with you post by post.
Don't these biscuits look delicious? Add some jelly to these and it's all good. The edges were flaky, which was a good thing. A secret to getting flaky biscuits is to not turn the biscuit cutter when you cut them into circle pieces. Just push in the cutter and take it out.
Here's the recipe.
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 6 tablespoon butter
- 3/4 cup buttermilk
- grated cheddar cheese (optional)*
*A group made their biscuits with cheddar cheese and it tasted amazing! You can try it if you want to.
- Preheat oven to 425°F.
- Into a medium bowl, sift the flour, baking powder, baking soda and salt. Add butter and cut it into the dry ingredients, using a pastry blender, until mixture is like coarse cornmeal.
- Make a well in the center of this mixture; pour in the milk and mix with a fork. Add more milk if mixture appears too dry. When mixture leaves sides of bowl and forms a ball, turn it onto a lightly floured surface.
- Knead dough 10 times, adding more flour if dough is sticky.
- Form ball of dough and roll to 1/2 inch thick.
- With floured biscuit cutter, cut biscuits out close together, using a straight, not a twisting, motion.
- Use a spatula to lift biscuits to an ungreased cookie sheet, placing them about 1 inch apart.
- Bake about 12 to 15 minutes or until golden brown. Remove biscuits from cookie sheet immediately upon removing them from the oven. Cool on a rack.
Remember, everything in moderation.
Do you like biscuits?
What do you eat with biscuits? - We ate these with jam.