Buttermilk Biscuits

16 Apr

A recent dinner conversation went as follows:

Hubby: “Oh my gosh”

Me: “I know, I can’t believe it”

Hubby: “These are so good”

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Me:”What’s your favorite part?”

Hubby: “I can’t decide.”

Me: “I don’t know if I like them better with butter and jam or just butter”

Hubby: “Me neither”

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Our entire dinner conversation was about these buttermilk biscuits. I had a lot of making up to do after testing out a healthy version of a cookie cake. That conversation went something like this:

Hubby: “Uhhh, what are these?”

Me: “I’m trying to make a healthy cookie cake for Joe’s birthday.”

Hubby: “Do you think it’s nice to remember someones birthday by making them a cookie cake that tastes like a sponge?”

Me: “They’re really that bad huh?”

Hubby: “Is it going to make you mad if I say yes?”

***In case you haven’t noticed, I have a very sarcastic husband 🙂

So after several failed attempts at making a healthy cookie cake, I decided to distract my frustration with a homemade, flaky, buttery biscuit.

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They went perfectly with my slow-cooker sticky ribs and roasted potatoes.

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I couldn’t believe how simple these were to make. They literally came together in minutes with the help of a food processor. They can be made ahead of time and refrigerated for 2 hours. Leave them in the refrigerator while the oven preheats. Part of the rise that occurs during the baking process is from the steam that forms when the butter melts. Keeping them cold up until they go in the oven is very important.

Buttermilk Biscuits

Makes 12 biscuits

Adapted from Baking Illustrated

1 1/2 cups (7 1/2 ounces) all-purpose flour

1/2 cup (2 ounces) plain cake flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon sugar

1/2 teaspoon salt

8 tablespoons (1 stick) cold unsalted butter, cut into 1/4-inch cubes

3/4 cup cold low-fat buttermilk

1. Adjust an oven rack to the middle position and heat the oven to 450 degrees

2. Place the flours, baking powder, baking soda, sugar, and salt in the work bowl of a food processor fitted with the metal blade. Process with six 1-second pulses.

3. Remove the cover of the food processor and distribute the butter evenly over the dry ingredients. Cover and process with twelve 1-second pulses.

4. Remove the cover and pour the buttermilk evenly over the dough. Process until the dough gathers into moist clumps, about eaight 1-second pulses.

5. Transfer the dough to a lightly floured surface and quickly form into a rough ball. Be careful not to overmix. Using a sharp knife or dough cutter, divide the dough in quarters and then cut each quarter into thirds. Quickly and gently shape each piece into a rough ball and place on an ungreased cookie sheet.

6. Bake until the biscuit tops are light brown, 10 to 12 minutes. Serve immediately with butter and jam.

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3 Responses to “Buttermilk Biscuits”

  1. Jaclyn April 16, 2013 at 2:00 am #

    These look delicious!

    • rpnorman April 16, 2013 at 11:26 am #

      Thanks! They were delicious! And SO easy to make!

Trackbacks/Pingbacks

  1. Maple Thyme Parmesan Biscuits | deliciousbalance - October 6, 2013

    […] eating something that is just too.good.for.words. It happened a few months back when I made these biscuits. And it happened last weekend when I crafted up these Maple Thyme Parmesan […]

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