Monday, May 30, 2011

Buttermilk Biscuits

Buttermilk biscuits can be described in one word: fantastic.  The secret is actually in technique more than getting the ingredients perfect.  You should aim to handle the dough as little as possible and keep the butter cold throughout the entire process.


  • 2 cups flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 6 tbsp cold butter
  • 3/4 cup buttermilk


  1. Combine the flour, powder, soda, and salt.  Cut in the butter.  Make sure it stays cold.
  2. Add the buttermilk and mix to form a thick dough.  Turn on a floured countertop 2-3 times.  (The less the better)
  3. Pat (not roll) to 1-inch thick.  Use a cleaned vegetable can to cut into rounds.  Place them on an ungreased baking sheet.
    • The first set of cut biscuits will be the best.  You can combine the dough scraps to cut more, but they won't look as nice.
  4. Make sure they're all bunched together on the pan.  This will make them rise higher.  (See picture below)
  5. Bake at 500°F for 9-11 minutes.  Make sure the oven is fully heated before putting in the biscuits.
  6. Cool for 3-4 minutes before serving.  Top with honey or butter.

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