These biscuits go with a wide variety of foods, either along the side or right in the main dish. A few tricks with these things are: like all quick breads, don’t over beat them; the dough should be tacky in feel; don’t twist the cutter till you have gone all the way through the dough; place them on the baking tray touching, this helps with rise and keeps the sides from crusting.
You will need:
- 3 1/2 cups flour
- 1 Tbsp baking powder, slightly mounded, don’t scrape flat
- 1 tsp baking soda
- sugar, depending on dish 2 Tbsp- 1/4 cup if you want them sweeter
- dash or two salt, must add, helps bring out the sweetness
- 10 Tbsp butter, straight from fridge chilled
- 2 cups buttermilk, may need to splash more in if the dough is too dry, you want a pretty tacky dough for moist, fluffy biscuit
Mix dry ingredients well with whisk or with stand mixer, then cut in chilled butter till dry goods resemble corn meal
Create well in the dry goods and pour in the buttermilk. Gently stir with spoon till dry mix is just moist.
This is much like a quick bread: you mix wet and dry gently, only till dry goods are moist.
Lay dough on floured surface to avoid sticking, because dough will be somewhat moist and tacky.
Flour on the top and bottom are better so that dough remains moist in the middle!
Gently, with fingertips, pat out the dough for cutting. The more gentle the handling, the fluffier the biscuit.
Cut biscuits into desired shape and size, with a straight down motion (resist the urge to twist the cutter till you reach the counter, if at all)
For a good rise, biscuits should be placed touching in a lightly greased pan with high sides.
Put into preheated 400* oven, begin checking for ‘tanning’ 15 minutes. Depending on thickness, most are done at 20 minutes.
Serve warm with sausage gravy over, or beside hot soup, or even as the base to a good homemade breakfast sandwich!!
Options are limitless 😉