Buttermilk Biscuits

In Scones and Biscuits on February 26, 2010 at 12:31 pm
From Adriana Cooking

I made these last night.

They were good!

I’ve never made biscuits before, or even tasted them before, so I wasn’t sure what they’re supposed to be like.

But I’m happy with them, mostly because they look so cute!

They’re pretty heavy because of all that butter in them, but they’re so easy to make.

I used this recipe, from Homesick Texan.

Her biscuits look so good!

Mine were just a bit dry.

But still, they were good. You should eat them as soon as they come out of the oven.

Here’s the recipe if you want to make them, with my notes in red:

Two cups of flour
1 tablespoon of baking powder
1 teaspoon of sugar (can add more to taste)
1/2 teaspoon of salt
1 stick of butter, cold (8 tablespoons)
3/4 cup of buttermilk*, cream or half-and-half

*To make your own buttermilk, for every cup of milk, add a tablespoon of vinegar.

Preheat the oven to 450 degrees.
Mix all the dry ingredients together.
Cut the stick of butter into pieces, and work into the flour mixture with your hands or a pastry blender until it resembles pea-sized crumbs.
Add the liquid, mixing until a bit loose and sticky.
Pour dough out on a floured surface, and knead for a minute. Dough should be smooth and no longer wet. You can sprinkle more flour on the surface if you find it’s sticking.
Take dough into a ball, and hit it with a rolling pin, turning it and folding it in half every few whacks. Do this for a couple of minutes.
Roll out dough until it’s 1/4 of an inch thick, and then fold it in half.
Using a round cutter (can use a glass or a cup if don’t have a biscuit cutter) cut out your biscuits from folded dough. Be sure not to twist the cutter while cutting out your biscuits, or else they might not rise as well.
Place on a greased baking sheet close together (so they rise up not out), and bake for 15 minutes or until the tops are golden brown. Before baking them, I brushed them with melted butter so that they would have golden brown tops.
Makes 10-12 biscuits.

If you don’t want to roll and cut them out, after kneading and beating the dough you can drop the dough onto the baking sheet with a spoon. They’re not as symmetrical (dropped biscuits are also known as cat head biscuits) but they’re no less delicious.

  1. These look (and sound) delicious. Just what we need in Corvallis, Oregon
    this winter.

  2. Hi Adriana! I hardly ever meet any Adrianas so I think it’s pretty neat that we have the same name too. These biscuits look great! It’s the height that makes them look so lovely. Happy baking!

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