Fluffy Buttermilk Biscuits
Makes approximately 6 Large Biscuits
INGREDIENTS
9 Tablespoons Butter, separated
2 Cups All Purpose Flour
1 Tablespoon Sugar
1/4 Teaspoon Baking Soda
1 Tablespoon Baking Powder
1 Teaspoon Salt
1 Cup Buttermilk (don't have buttermilk? Take 1 Cup Higher Fat Milk and add 1 Tablespoon White Vinegar and wait 5 minutes)
DIRECTIONS
• Preheat Oven to 450 degrees
• Grate 6 Tablespoons Butter on cheese grater and place into freezer while you mix dry ingredients and wait for oven to preheat
• Mix all dry ingredients
• Add butter to dry ingredients and gently mix with a fork
• Add Buttermilk to dry mixture and gently mix with a spoon, it will be slightly tacky.
• Turn dough out on a floured surface
• Press out into a rectangle
• Fold dough onto itself 3 different times. Take left side, fold to middle. Take right side, fold to middle. Turn 90 degrees. Do the same thing again. Press out into a rectangle again and do these steps two more times
• Press out until about 1 inch thick.
• Use 2.5" Biscuit Cutter and cut out dough. DO NOT TWIST when you press. This will keep them from rising
• If you have more dough, form back into a rectangle and fold into itself a few times
• Grease CAST IRON Skillet with 2 Tablespoons butter
• Place biscuits into pan and bake in oven 12-15 minutes until lightly browned on top
• Melt remaining 1 Tablespoon butter in skillet
• When Biscuits are cooked, brush on melted butter
• Remove from skillet and put on a plate
Dough can be kept in refrigerator for up to 2 days before baking or place them on a parchment lined baking sheet and freeze them for 1 hour and place them in a freezer bag. Pull them out and bake as directed when you need them. They will need to bake a few minutes extra
RECIPE VARIATIONS
•Try adding a cup of Sharp Cheddar Cheese and a teaspoon of garlic Salt
•Try adding a teaspoon of Rosemary and a teaspoon of garlic salt
INGREDIENTS
9 Tablespoons Butter, separated
2 Cups All Purpose Flour
1 Tablespoon Sugar
1/4 Teaspoon Baking Soda
1 Tablespoon Baking Powder
1 Teaspoon Salt
1 Cup Buttermilk (don't have buttermilk? Take 1 Cup Higher Fat Milk and add 1 Tablespoon White Vinegar and wait 5 minutes)
DIRECTIONS
• Preheat Oven to 450 degrees
• Grate 6 Tablespoons Butter on cheese grater and place into freezer while you mix dry ingredients and wait for oven to preheat
• Mix all dry ingredients
• Add butter to dry ingredients and gently mix with a fork
• Add Buttermilk to dry mixture and gently mix with a spoon, it will be slightly tacky.
• Turn dough out on a floured surface
• Press out into a rectangle
• Fold dough onto itself 3 different times. Take left side, fold to middle. Take right side, fold to middle. Turn 90 degrees. Do the same thing again. Press out into a rectangle again and do these steps two more times
• Press out until about 1 inch thick.
• Use 2.5" Biscuit Cutter and cut out dough. DO NOT TWIST when you press. This will keep them from rising
• If you have more dough, form back into a rectangle and fold into itself a few times
• Grease CAST IRON Skillet with 2 Tablespoons butter
• Place biscuits into pan and bake in oven 12-15 minutes until lightly browned on top
• Melt remaining 1 Tablespoon butter in skillet
• When Biscuits are cooked, brush on melted butter
• Remove from skillet and put on a plate
Dough can be kept in refrigerator for up to 2 days before baking or place them on a parchment lined baking sheet and freeze them for 1 hour and place them in a freezer bag. Pull them out and bake as directed when you need them. They will need to bake a few minutes extra
RECIPE VARIATIONS
•Try adding a cup of Sharp Cheddar Cheese and a teaspoon of garlic Salt
•Try adding a teaspoon of Rosemary and a teaspoon of garlic salt