Thursday, March 19, 2015

Recipe of the Week: Easy Buttermilk Biscuits

Today is like Christmas Morning.....

It's the start of the NCAA Basketball Tournament otherwise knows as MARCH MADNESS.

I am on vacation and my Pop is in Portland visiting for an entire week.  This morning the tournament kicks off at 9AM and our traditional breakfast is biscuits and gravy.  My Pop makes the best gravy, but unfortunately...he doesn't make his biscuits from scratch.  Perhaps this year I can convince him!


Easy Buttermilk Biscuits


2 cups unbleached all purpose flour, plus more for dusting the board
1/4 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons unsalted butter, very cold 
1 cup buttermilk


Preheat oven to 450F

Combine all dry ingredients in a bowl or food processor

Cut the butter into chunks and cut into the flour until it resembles course meal.  If using a food processor, just pulse a few times until this consistency is achieved.

Add the buttermilk and mix just until combined.  If it appears on the dry side, add a bit more milk.

Turn the dough on to a floured board.  Gently pat (do not roll) the dough out until its about 1/2 inch thick.  Fold the dough about 5 times, gently pressing the dough down to a thickness of about 1 inch.

Use a round cutter to cut out each biscuit (do not turn your cutter, simply just press down once).

Place the biscuits on a cookie sheet and bake for 10-12 minutes until they are light golden brown on top.  DO NOT OVER BAKE!


The key to a good biscuit is not over handling the dough.  

If possible, use a food processor because the ingredients stay colder and there is less chance of over mixing.

Picture found on Google Images