Wednesday, November 11, 2009

Buttermilk Biscuits

It works great to freeze these biscuits before baking (and before brushing with milk). Then just pop them straight from the freezer into the oven whenever you want one.

Buttermilk Biscuits

4 c all-purpose flour (if using self-rising flour, eliminate salt and 2 tsp baking powder)
1 T sugar
1 T plus 2 tsp baking powder
2 tsp salt
2/3 c butter
2 1/4 c buttermilk, divided

1) Preheat oven to 400 degrees.
2) In a large bowl, combine flour, sugar, baking powder and salt; stir well.
3) Cut in butter until the mixture resembles coarse cornmeal.
4) Add 2 c buttermilk and mix just until moistened.
5) Roll out dough to 1 inch thickness and cut into biscuits (I used a floured drinking glass).
6) Repeat until all dough is used.
7) Place biscuits on lightly greased baking sheet; brush tops with remaining buttermilk.
8) Bake for 18 mins or until golden.

No comments:

Post a Comment