BUTTERMILK BISCUITS
The classic of classics in my grandma’s house are these gorgeous buttermilk biscuits. Everytime there was a birthday, or wether it was christmas, or when we had visits from family living far away.
As soon as they were out of the oven, we placed them in a basket in the middle of the table. I swear they lasted for about a minute sitting there. We all love them! Cut it in half and add a bit of butter, oh my gosh, amazing!
The great thing about this biscuit is that you can literally make it in half and hour or so. They don’t need time to grow before baking, no weird steps either. The only thing this recipe really needs is is COLD butter.
HOW TO EAT THEM:
I’m not going to tell you how to actually eat them but I have a few good ideas!
Breakfast: With a just bit of butter is always a great idea. Let it melt a bit and eat it as soon as it’s softened. You can also make some scrambled eggs and bacon for a great breakfast sandwich. Avocado and a poached egg is also delicious or simply ham and cheese.
Lunch: Okay, this is how we do it at home. Barely out of the oven, cut it in half and add some butter with lunch or before lunch! Another idea is that if you want to have it before lunch as an appetizer kind of, you can make a few different compound butters to go with it. The flavors are up to you!
Snack: Any of the breakfast options go amazing as a snack as well. Another thing you can do is just butter and any kind of jam. Delicious!
Dinner: Just like lunch, place them on the table to eat with dinner. Also, you can make a few mini sandwiches with the ingredients you like the most as your dinner!
EQUIPMENT:
Bowl: This recipe comes together in one bowl. You can set aside a few other bowls for the ingredients if you like.
Knives: I use two knives to cut the pieces of butter until they are pea sized. If you have a pastry cutter, use that!
Baking sheet: The size of the baking sheet is not really that important. Place the dough with a bit of space between them for baking.
Parchment paper or silpat: Use one of these to avoid sticking.
Silicone brush: Before baking the biscuits, brush them with a bit of melted butter.
Round cookie cutter: You can make round biscuits or just use a knife and cut them in squares.
Rolling pin: Roll out the dough a bit, not too thin though.
TIPS:
Butter: Remember, the butter has to be cold! If it’s a bit frozen, better. Before adding it to the dry ingredients, but it in smaller pieces so its easier to handle.
Kneading: Okay, it’s not really kneading because you don’t use your hands. Plus, mix it until it barely comes together.
Baking: I usually make these beauties in an oven, BUT you can place them in an air fryer at 380F for around 8 to 9 minutes and they turn out perfect as well.
Storing: The best thing you can do is make these just before eating so that they are fresh. If you want to store them, they keep in an air tight container for around two days at room temperature.
BUTTERMILK BISCUITS
Ingredients
- 3 Cups of all purpose flour
- 5 tsp baking powder
- 1 tsp salt
- 6 tbsp butter
- 1 1/4 cup buttermilk
- 2 tbsp melted butter
Instructions
- Preheat the oven at 400 F
- Add dry ingredients to a bowl. Flour, baking powder and salt.
- Add butter and crumble it all together until there are no big pieces of butter left.
- Make a hole in the center and add the buttermilk.
- Slowly mix everything using a spoon or silicone spatula (not your hands) until a dough is formed.
- Sprinkle the counter with a bit of flour and place the dough on top. With the rolling pin, roll the dough a bit, not too thin.
- Cut it in hlaf and place one half on top of the other. Carefully roll it again, just a bit.
- Cut the doung in equal pieces and cover with extra butter.
- Bake them for around 15 minutes or until golden brown.
