Yummy Buttermilk Biscuits

When I have leftover buttermilk from a recipe, I go straight to biscuits. I've tried several recipes. Some use shortening. Some use butter. But for some reason I always thought the ones with shortening would taste better. I was proved wrong with the last recipe I tried. Unfortunately I can't remember where I got it. But oh yes... these are a winner!

I started out by whisking together the flour, baking powder, baking soda and salt. Then take the cold butter and rub it into the flour mixture with your fingers. You can use a pastry cutter if you want, but hands work best in my opinion. You want to break up the butter until the pieces are the size of peas.




Then stir in the buttermilk. Mix it together until all the flour is just moistened. Take the dough out of the bowl and knead it on a floured surface until it all comes together. Then you can roll it out, or pat it out to about one inch thick.




If you have a biscuit cutter, by all means use that. I use a glass dipped in flour. Be sure NOT to twist the cutter/glass into the dough. By doing that, the dough will not rise the way it should in the baking process. Re-roll or pat until all the dough is used.




Place the biscuits on a greased or parchment lined baking sheet. When all are placed, brush the tops with more buttermilk.



Bake at 400 degrees for about 15 minutes. The biscuits should be a nice light golden brown on top. These biscuits break apart perfectly. You can serve how you like, with just butter, with just honey, with honey butter! Oh, the possibilities are endless!




Southern Buttermilk Biscuits

2 cups all purpose flour
3 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
4 Tbsp. butter, chilled and cut into pieces
1 cup buttermilk, plus more for brushing

Preheat oven to 400 degrees.

Whisk together flour, baking powder, baking soda, and salt. Rub in butter with your fingers until mixture resembles coarse crumbs of varying sizes, but none larger than a pea. Stir in buttermilk until dough comes together.

Turn dough out onto a floured surface and knead or roll out until dough has been folded 4 or 5 times. Roll dough out until it is one inch thick. Using a 1 1/2 - 2 inch round cutter, push straight down through dough (do not twist the cutter!) and place biscuit onn a parchment lined baking sheet. Repeat. Any biscuits made from the scraps will not be quite as flakey as the first pass, but will still be good.

Brush biscuit tops with buttermilk and bake for 15 minutes, until tops are a light golden brown.