Thanks to the time change this morning, I was able to get these on the table at a real “breakfast hour” 😉 I knew I wanted to make a batch of biscuits that was large enough to guarantee leftovers for freezing. I was able to make 15 large biscuits because I patted the dough out to about an inch in thickness for most of these. The new biscuit recipe did not disappoint! They are flaky, buttery and have a slight tang from the buttermilk – perfect in my opinion 🙂 Speaking of buttermilk, I haven’t bought it in over a month cause I’m a cheap-skate! I have been making it successfully by following this fool-proof recipe here. You can use any fat content of milk you like, which I appreciate. The fattier the milk, the thicker and creamier the buttermilk will be. Thanks for reading, enjoy!
Buttermilk Biscuits – adapted from Simply So Good
- 4 cups all-purpose flour (500 grams)
- 2 tablespoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon plus 1 teaspoon sugar
- 2/3 cup cold unsalted butter, cut into 1/2-inch cubes
- 1 1/2 cups buttermilk
- 1/4 cup melted butter for brushing biscuits (optional)
An impressive rise!
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Just made these last evening to have with sausage gravy. Oh My! What beautiful, tall, fluffy, delicious biscuits! This recipe is basically the same as my Mother’s with three small changes – one: this uses a little more baking powder. two: the dough is patted thicker before cutting and three: this uses all butter ……but what a difference three changes can make! Left-overs made breakfast sandwiches this morning. Thanks for a great recipe!
Thanks for the comment! I’m glad you enjoyed them 🙂