Saturday, March 24, 2012

Buttermilk Biscuits

Please do not make your biscuits from a can. If you do, you go to Hell per all Catholic and Proddy rules, not sure what happens to the Jews among us. I am just trying to save you from eternal damnation. I like making these a lot because people always really really enjoy them and no matter how many you make, look sad when they are gone.


Makes ~12


3 cups AP flour (or soft/cake/low-protien if you can get it, generally better for non-yeast breads)

3 teaspoons baking powder

1 teaspoon baking soda

1 + a bit teaspoon salt

3/4 cup (1 + 1/2sticks) chilled unsalted butter, cut into 1/4-inch pieces

~1 + 1/2 cup buttermilk

2 sticks butter, leave out at start of baking to soften, for spreading on biscuits


  1. Preheat oven to 425°F.
  2. Whisk flour, baking powder, soda, salt in a large bowl.
  3. Rub 3/4 cup chilled butter into dry ingredients until mixture resembles coarse meal.
  4. Add buttermilk and stir until evenly moistened. Roll out and cut with circular thingy: Soup can, plstic container, don't panic, using ~1/4 cup dough for each biscuit, onto baking sheet, spacing ~2 inches apart.
  5. Bake until biscuits are golden brown on top, about 8-12 minutes.


Serve hot with soft butter, sausage gravy, fried chicken, steak, go nuts, but ideally these go in the oven as the steak or chicken comes out to rest... but you dont go to Hell if the timing is off.

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