If desired, brush melted butter on top of each biscuit to add a little more flavor. Then, bake the biscuits for 12 to 15 minutes until the tops are golden brown.
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I used a 3-inch biscuit cutter and got 8 biscuits.
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Cut out biscuits and transfer them to a parchment-lined baking sheet. Fold the dough in half twice and then roll or pat down again to about 3/4-inch thickness. Compact it into ball and roll or pat the dough to about 1/2-inch thickness. Turn the dough out onto a generously floured surface. Mixing the moistened dough will feel clumsy, but it will come together fairly fast. I used about 7/8 cup buttermilk to make the batch seen here. You want to get everything just moistened to the point where the dough can be gathered together in the center of the mixing bowl. You might not use the entire cup of buttermilk. Now, add the buttermilk slowly while mixing with a wooden spoon. It’s ready for the next step when the smallest piece of the combined mixture is no larger than a pea. You’ll be sort of pinching the butter into the flour. Using your finger tips, blend the butter into the flour mixture until the texture is like coarse crumbs. Cut the butter into small cubes and add it to the dry mixture. Sift the flour, sugar, baking powder, baking soda and salt into a large bowl. The ingredients are 2 cups flour, 1 cup buttermilk, 1/2 stick cold butter, 2 Tablespoons sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda and a generous pinch of salt.įor the quick and easy, printable recipe, click here. The biggest and best secret about making homemade biscuits is just that it’s so extraordinarily easy! There’s only 7 ingredients and that includes a pinch of salt. It’s like some wonderful, bespectacled grandmother used her whisk like a wand to cast a spell on your meal from her magic book of old family recipes. Breakfast at home feels like y’all be eating in a charming Southern restaurant. Suddenly, everything you serve gets countrified. Great things happen when you replace your toast with biscuits.
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This week is all about light and flaky homemade buttermilk biscuits. I’m putting my toaster in the cupboard and my bread in the freezer.