Monday, January 20, 2014

Buttermilk Biscuits

One of my favorite things is warm buttermilk biscuits. As easy as it is to pull them out of a can, nothing is better than fresh, homemade biscuits. This recipe is quick and easy and is perfect with sausage gravy or just plain jam.

The original recipe was courtesy of Cooking Light and modified by McCracken Egg.

About 8 large biscuits

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons chilled butter, cut into small pieces
3/4 cup low fat buttermilk
3 tablespoons honey

Preheat the oven to 400 degrees Fahrenheit.

In a large bowl, whisk together the flour, baking powder, and salt.

Cut in butter using a pastry blender or two knives until the mixture resembles coarse meal.

In a small bowl, whisk together the butter milk and honey and add the mixture to the flour.

Stir just until moist and evenly combined, but do not over mix.

Turn dough out onto a lightly floured surface and, with lightly floured hands, knead the dough about four times.

Roll the dough into a rectangle of about 1/2 inch thickness and lightly dust with flour.

Fold the dough into thirds, as if you were folding a letter for an envelope, and then thirds again so
that it makes a square.

Repeat the process and then roll the dough out to about 3/4 inch thickness.

Cut with a 3-inch biscuit cutter and place on a greased baking sheet and repeat until dough is used up.

Bake for 10-12 minutes, or until golden.

Remove immediately and place on a wire rack.

Serve warm.

Make sure your biscuit cutter is sharp. A dull edge seals the sides of the biscuit and will not allow it to rise.

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