Lighter-Than-Air Buttermilk Biscuits Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/3 c. butter, cut up in small pieces
2 c. self-rising flour (soft wheat)
3/4 c. buttermilk
butter, melted
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Directions: |
Directions:Cut 1/3 c. butter into flour with pastry blender until crumbly. Add buttermilk, stirring until just moistened.
Turn dough onto lightly floured board; knead 3 or 4 times. Pat dough until 3/4" thick; cut with 2 1/2" round cutter; place on lightly greased baking sheet.
Bake 425º 12-14 min. Brush biscuits with melted butter.
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Expanded recipe with notes:
Cut 1/3 cup of butter into flour until crumbly. Add buttermilk, stirring just until dry ingredients are moistened.
Turn your dough out onto a lightly floured surface, knead 3-4 times. Don't overwork your dough.
Pat or roll your dough to 3/4 inch thickness. Cut with 2 1/2 inch round cutter. You want to place your biscuits onto a lightly greased baking pan.
Bake at 425 degrees for 12 to 14 minutes. Brush your biscuits with the melted butter.
If you like biscuits with crusty sides, place your biscuits one inch apart on a shiny baking pan. For soft sides, arrange them close together in a shallow baking pan.
Let me caution you again. Don't over work your dough. If you do you'll end up with biscuits that don't rise right and will be more like a cookie than a biscuit.
If you'll keep your dough slightly wet and sticky you'll have the best biscuits. Use a little flour to keep your fingers from sticking to the dough. |
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Number Of
Servings: |
Number Of
Servings:7 |
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