Buttermilk Biscuits

January 6, 2013 § Leave a comment


ButtermilkBiscuitBargersBiscuits: Out of all the breads, biscuits take a personal touch and years of practice. There is no one right way to make a terrific biscuit. Several recipes can be found with variations of wet, dry and seasoned. For beginners, making a good biscuit may produce several failed attempts until you find what works best for you and putting your unique touch on this southern classic. For me, the below recipe is what I have used for decades.

2 cups, self-rising flour
1 cup, buttermilk
1 teaspoon, baking powder
*pinch of salt
½ stick, chilled butter (do not substitute for margarine), cubed

Preparation: Preheat oven to 450° degrees.

In a mixing bowl combine dry ingredients of flour, salt and baking powder. Cut in chilled cubed butter to the dry ingredients to the consistency of very coarse corn meal or stone ground grits. Pour in buttermilk and stir to combine the wet ball (do not over-stir your dough).

On a flour-dusted solid surface, place your dough and with floured-hands lightly form a rough ball. (Do not knead these biscuits).

Using a flour-dusted rolling pin, roll out the dough to an approximate height of ¼ inch. Fold the dough and form a rough ball without working the dough. Repeat this process up to 6 times until the texture of the dough has converted to a nice smooth consistency. (For me, I roll approximately 5-6 times).

Time to cut the biscuits! Roll out your dough to approximately ½ to ¾ inch. Using a floured biscuit cutter (I use an old tomato paste can with the both ends opened), cut your biscuits and place on an ungreased cookie sheet. Crowd your biscuits or separate is a personal preference. With your finger, make a slight indention in the middle of the biscuit (especially useful if you crowd your biscuits). Brushing melted butter on the top is also a personal preference.

Place in preheated 450° degree oven for approximately 10-15 minutes, depending on the heat of your oven, until lightly brown. Remove, Split and Butter – Enjoy!

Source: Kenneth Bargers


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