Saturday, August 25, 2012

Buttermilk Country Biscuits

These are basically AMAZING.  Buttery, flaky, a little sweet, a little salty, a little crispy, very soft, wonderful alone, with honey, with gravy, with jam, with berries and whipped cream.  I think I am in love.  I don't have a picture... I get so caught up in eating them I forget to record what I am doing... sorry.  But here's how you make them. 

You need:

2 cups flour
1 T. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 T. sugar
1/2 cup cold unsalted butter
1 cup buttermilk

NOTE: you could substitute shortening for the butter if you wanted.  Or milk/cream for the buttermilk (if you do, omit the baking soda).  You can also omit the sugar... I like the sweetness but that is a personal preference.

Mix together the dry ingredients.  Then (this is a BRILLIANT tip that I got from a website) use a box grater to grate in the cold butter (i HAVE to try this for pie crust).  Work quickly.  Mix it in with your fingertips.  Add buttermilk and use your hands to mix it all together. 

Turn the dough out onto a floured surface and pat it down into a rectangle about 1/2 inch thick.  Fold in the short sides like you are folding a letter to put into an envelope.  Turn it 1/4 turn and pat it down again.  Repeat folding procedure.  Pat or roll out the dough to be 1/2 - 3/4" thick.  Cut into rounds and put on baking sheets. 

Bake at 450 degrees for 12-15 minutes.  Eat warm!

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