Today is National Buttermilk Biscuit Day. Homemade buttermilk
biscuits are great with sausage and gravy, butter and jam, with meat and
cheese, with strawberries and whipped cream, or all by themselves.
Buttermilk Biscuits
2 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
7 tablespoons cold unsalted butter, cut into thin slices
3/4 cup cold buttermilk
Preheat oven to 425F and line baking sheet with parchment or
silicone. In a large bowl, whisk together all ingredients. Cut in butter until
it’s crumbly. Make a well in the center; pour in buttermilk and stir until
combined. Turn dough onto floured surface. Pat into a rectangle, then fold into
thirds. Repeat twice. Roll dough to 1/2 inch thick; cut with a biscuit cutter.
Place on baking sheet with sides ALMOST touching. Bake 15 minutes. Serve warm
with your favorite sweet or savory accompaniment.
No comments:
Post a Comment