I've been looking for a delicious Buttermilk Biscuit recipe for quite awhile. I would set the hot biscuits on the breakfast table and announce that I had tried a new recipe. Matt would smile and say, 'I thought your last ones were good' But I knew they could be better! As we ate them, I grinned across the table at Matt and said, 'I think I know how to make these better'. He just rolled his eyes. But once I tweaked it and made changes, he wasn't rolling his eyes! I've finally found my perfect biscuit recipe!! They are light and fluffy but still have the buttery flavor I love in a biscuit!
2 cups unbleached, all-purpose flour (white Lilly is my favorite for biscuits - but not self rising)
1/4 tsp baking soda
1 TB baking powder
1.5 tsp kosher salt
8 Tb unsalted butter
1 cup buttermilk
1. Preheat oven to 450 degrees
2. Combine the dry ingredients in a food processor.
3. Cut the butter into chunks and add to the dry mixture. Pulse a few times until it resembles course meal.
4. Add the buttermilk and mix JUST till it is combined.
5. If it appears dry, add more buttermilk...it should be a wet/sticky dough.
6. Turn the dough out onto a floured surface.
7. Do NOT ROLL the dough. Gently pat it to about 1 inch thick.
8. Cut out rounds.
9. Place the biscuits on a cookie sheet. If you want soft sides, place the biscuits so that they are touching.
If you want crusty sides, place them about an inch apart.
10. Bake 10 -12 min till lightly golden. Don't over-bake!!