Tuesday, March 29, 2011

Southern Buttermilk Biscuits

I've been looking for a recipe of biscuits that can freeze for later use.
One day, I spent a couple hours making several batches to go in the freezer, of a different recipe. They turned out a little hard. My husband would ask, if we were going to have rock biscuits with dinner again. haha I was a little glad to see them gone.

This recipe is much better, but I'm always looking for new ones. If you have any to share. Please send them to me.

Southern 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
3/4 cup buttermilk (approx)

Preheat your oven to 450°F.
Combine the dry ingredients in a bowl.
Cut the butter into chunks and cut into the flour until it resembles course meal.
Add the buttermilk and mix JUST until combined.
If it appears on the dry side, add a bit more buttermilk.
Turn the dough out onto a floured board.
Gently, PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick.
Use a round cutter to cut into rounds.
You can gently knead the scraps together and make a few more.
Handle the dough at little as possible.
Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.
If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
Do not over bake.

*Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.
*The dough must be handled as little as possible or you will have tough biscuits.
*I have found that a kitchen aid or food processor make a better biscuits, because the ingredients stay colder and there's less chance of over mixing.

*Note: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.
Simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.

southern buttermilk biscuits  going into the freezer

After frozen place in a freezer safe bag for later use.

I found this recipe on food.com



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