Buttermilk Biscuits
Posted By Vardhini On April 23, 2012 @ 9:37 pm In American,Baking,Breakfast,Eggless,Gallery,Kid Friendly,Snacks | 24 Comments
Day 2 of the blogging marathon and this time the theme is “cook by alphabets”. B for Buttermilk biscuits today. I had been wanting to make biscuits for quite sometime and finally decided on a recipe. Unfortunately it did not turn out good and added to that I also burnt it. So I decided to give a break of 2 weeks before trying it again with a different recipe. I put the 2 weeks to good use by ordering a biscuit cutter, pasty blender and a dough scraper !!. Was waiting for them to arrive and finally made the biscuits that I had been craving for a long time.
The pastry blender worked like a charm and I was wondering why I didn’t buy it earlier. I just wish we could get the flakiness without using a whole lot of butter, but then it will not taste like a biscuit anymore. So I will make this very sparingly since my kids loved it. As Anamika mentioned, this is a kid approved recipe. Recipe from TasteJunction.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#15.
Ingredients
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/2 cup (1 stick) unsalted COLD butter (Cut butter into small pieces and keep in fridge until ready to use).
- 3/4 cup buttermilk plus extra for brushing (No buttermilk? Use the substitute)
Buttermilk Substitute
1 tbsp vinegar + almost 1 cup milk
My Notes
1. Butter has to be COLD and work the butter fast into the flour. If you do not have a pasty blender, use your hands to rub the butter in. I have also read about using two knives to cut the butter in, but I decided to stick with the pastry blender.
2. The dough should ONLY be patted. Do not over work the dough.
Method
For the buttermilk substitute, take 1 tbsp vinegar in a measuring cup. Add milk up to the 1 cup mark. (Almost 1 cup milk). Stir and keep aside for 5 – 10 minutes.
Take the dry ingredients (all purpose flour, baking powder, baking soda, salt and sugar) in a bowl.
Mix the dry ingredients.
Add cold butter to the flour mixture.
Using a pastry blender or fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
Mixture resembles coarse crumbs.
Add buttermilk or the substitute into the flour and mix using a spatula.
It will be very sticky.
Take the sticky dough onto a lightly floured surface and gather and pat the dough to form a circle. DO NOT overwork the dough.
Dough patted to form a circle.
Using a 2.5 inch biscuit cutter, cut as closely as possible. Gather the remnants together and form a circle. Cut again using a cutter.
Preheat oven to 375F. Place biscuits that have been brushed with buttermilk, on a baking sheet about 1.5 inches apart. Bake for about 17 – 20 minutes. The base should be golden brown.
Out of the oven.
Flaky biscuits for a snack or for breakfast.
Enjoy!
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