Monday, December 3, 2012

Easy Buttermilk Biscuits

Let me let you all in on a little secret - baking isn't hard. Truly. Baking is half science (this + this + this = that) and half art form (creativity and letting your baking flare shine). I usually instruct my first time bakers to stay in the shallow end of the pool and try something simple for their first go-round. For instance, biscuits! Anyone who claims that biscuit making is a hard thing is crazy, or lazy, or both. Making biscuits is easier than making chocolate chip cookies!
Besides the ease factor, buttermilk biscuits are a wonderful accompaniment to nearly any meal. They make great leftovers and last for days in an airtight container. And they are fabulous for making little breakfast sammies (cheese, fried egg, bacon...goodness happening there). I encourage any of you who may have been following my blog yet apprehensive about jumping into the baking world to give their first shot at baking a go with this recipe. I promise you won't regret it!

Easy Buttermilk Biscuits 
Adapted from: Kid Cultivation 

  • 2 cups flour
  • 4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 3/4 tsp. salt
  • 4 tbsp. cold butter
  • 1 cup buttermilk, chilled

Preheat oven to 450 degrees

Combine flour, baking powder, baking soda, and salt in a large bowl. Cut in the butter using a pastry cutter or two forks until the dough resembles course crumbs. Sometimes using your hands works best. Make a well in the center, pour in the chilled buttermilk. Mix only until the dough comes together. No more than absolutely necessary.

Turn the dough out onto a floured surface. Knead 5-6 times and press to a 1-inch thickness all around. Cut out biscuits with a 2-inch round cutter or use the rim of a glass near the size of the biscuits you want. Place biscuits on a baking sheet so their edges just touch. Reform dough and repeat.

Bake until fluffy and light golden brown, about 15-20 minutes. Watch the bottoms to make sure they don't brown up too fast. Serve warm with more butter, jam, or garlic chive butter. 

Variations on this receipt can include adding your favorite herb or spice to the dough, flavored sea salts, or even adding garlic and cheese to the recipe. 

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