Buttermilk Biscuits

Sometimes when I go to the grocery store, I pick up random items that I don't particularly need, but know they will come in handy. A couple of weeks ago, that ingredient was buttermilk. I love buttermilk. It's such a versatile ingredient and it lasts such a long time. Plus, you can freeze the leftovers and have buttermilk for ages. I wasn't sure whether to go savory or sweet with my most recent buttermilk purchase, but once I saw this recipe, I knew I had to make it. Pounding the dough and turning is a similar technique to making puff pastry. It makes incredibly fluffy, multi-layered biscuits that are enjoyed in a variety of ways. Enjoy these with a simple drizzle of honey, some jam, some butter, or if you're feeling extra creative, make some homemade McMuffins. You will love them. I promise.






Buttermilk Biscuits
(From Homesick Texan)



Makes 8-10 large biscuits

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon sugar
1/2 teaspoon salt (or more to taste)
8 tablespoons (1 stick) cold butter, cold
3/4 cup of buttermilk

Preheat the oven to 450 degrees.

Mix together the flour, baking powder, sugar, and salt.

Cut the stick of butter into pieces, and work into the flour mixture with your hands or a pastry blender until it resembles pea-sized crumbs.

Add the buttermilk, mixing until a bit loose and sticky.

Pour dough out on a floured surface, and knead for a minute. Dough should be smooth and no longer wet. You can sprinkle more flour on the surface if you find it sticky.

Take dough into a ball, and hit it with a rolling pin, turning it and folding it in half every few whacks. Do this for a couple of minutes.

Roll out dough until it’s 1/4 of an inch thick, and then fold it in half.

Using a round cutter cut out your biscuits from folded dough.

Place on a greased baking sheet close together (so they rise up not out). Brush each biscuit with a bit of egg wash and bake for 15 minutes or until the tops are golden brown.

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