Easy Buttermilk Biscuits
Everybody and their grandmother has a recipe for the best buttermilk biscuits in the world. Some are simple and easy, like this recipe, and some are ridiculously complex and over the top. Now, I’m not going to sit here and tell you that this recipe for easy buttermilk biscuits is the best in the world, or the best I have ever had or better than anything that has graced the lips of a state fair judge. I just want to share this recipe because I enjoyed the taste, texture and appearance of these easy buttermilk biscuits. And, what’s even more important, I especially enjoyed making them. I wanted to try out an alternative to serving pillsbury whatever’s to my family for our last Thanksgiving dinner. We didn’t go a traditional route with a turkey and what not, so I had a little extra time to be more detail oriented with some of the side dishes. So I scoured the internets and found this exceptional recipe for easy buttermilk biscuits. Now, let me remind everyone that this was a first attempt at from scratch biscuits, I am lazy and usually buy my way out of the bread situation. So I was relieved at how easy and how well received these biscuits were at meal time. Don’t be intimidated by some of these steps, it will all turn out fine in the end, and remember, if I can do it, you probably can too. I don’t know, maybe you can. I really can’t judge competence from here. Just trying to be supportive, because I know some people that can’t even boil water. I mean really!? How do they even survive! Ramen is too complicated for them! I guess its just taco bell and micky d’s from here on out!
3 cups flour
2 tsp baking powder
1/4 tsp baking soda
1 1/2 Tbsp granulated sugar
1 tsp salt
10 Tbsp butter, divided (1 cup, and 2 Tbsp.)
1 1/2 cups buttermilk
2 Tbsp milk
Whisk together all dry ingredients in a a bowl, cover and put in the freezer. Take one stick of butter and put it in the freezer. Chill both the dry ingredients and butter for 1 hour.
After 3o minutes, put buttermilk into an air tight container and put it into the freezer to chill for 30 minutes. All ingredients in the freezer should be ready to use at the same time.
Preheat oven to 425 degrees F.
Melt 2 Tbsp butter in the microwave and set aside.
Remove the stick of butter from the freezer and grate using the smallest holes on your grater. Remove flour mixture from freezer and toss in the grated butter using a wooden spoon until well distributed.
Remove the buttermilk from the freezer, stir, then add it to the flour mixture. Mix using a wooden spoon and one hand. Add the chilled milk to the mixture (as needed) towards the end to really help it come together.
Flour a surface and pat the dough mixture on it until about 1 inch thick. Use a round biscuit cutter and transfer to a silpat lined baking sheet. Brush the tops of the biscuits with the melted butter.
Bake for about 18-22 minutes and the tops are golden brown.
Eat while they are warm!
Here is the blog I found the recipe on, Cooking Classy. I really like her blog, everything is straight forward and relatively simple. Let’s be honest, we don’t all have time for crazy complex recipes, at least not on a day to day basis.