Buttermilk Biscuits

Don't be alarmed. These marine-shaped biscuits taste anything but fishy. These buttermilk biscuits were soft on the inside and flaky on the outside. They are more dense than I was expecting, but perfect along side fried chicken at our LOST party.

Buttermilk Biscuits

2 cups all-purpose flour
1 Tbsp. baking powder
1 tsp. granulated sugar
1/2 tsp. salt
8 Tbsp. (1 stick) butter, cold
3/4 cup buttermilk

Preheat the oven to 450 degrees. Mix all the dry ingredients together. Cut the stick of butter into pieces, and work into the flour mixture with your hands or a pastry blender until it resembles pea-sized crumbs. Add the liquid, mixing until a bit loose and sticky. Pour dough out on a floured surface, and knead for a minute. Dough should be smooth and no longer wet. (You can sprinkle more flour on the surface if you find it’s sticking.) Take dough into a ball, and hit it with a rolling pin, turning it and folding it in half every few whacks. Do this for a couple of minutes.

Roll out dough until it’s 1/4 of an inch thick, and then fold it in half. Using a round cutter (you can use a glass or a cup if don’t have a biscuit cutter) cut out your biscuits from folded dough. Place on a greased baking sheet close together (so they rise up not out), and bake for 15 minutes or until the tops are golden brown. Makes 10-12 biscuits.

If you don’t want to roll and cut them out, after kneading and beating the dough you can drop the dough onto the baking sheet with a spoon. They’re not as symmetrical (dropped biscuits are also known as cat head biscuits) but they’re no less delicious.


Source: adapted from Homesick Texan