![]() Knead the scraps a few times untill they hold together, then pat out again and cut out more biscuits. Using a 2″ biscuit cutter, cut out as many biscuits as you can, and place on prepare baking sheet about 1 1/2″ apart.Gently knead a few times and pat out to 1 1/2″ in thickness. Turn out the dough onto a floured work surface and coat all sides with flour.Add buttermilk mixture to dry ingredients and stir with rubber spatula just until all flour is incorporated and batter pulls away from sides of bowl.Stir until small clumps or globules form. After the buttermilk has been chilled in the freezer for 10 minutes.Whisk flour, sugar, baking powder and salt in large bowl.Set aside to cool a bit while gathering other ingredients. If not completely melted, return to microwave for 10 second intervals till melted. Put the butter in a microwave-safe bowl, cover and heat on high for 30 seconds.Place the buttermilk in the freezer for 10 minutes while preparing other ingredients.Line a sheet pan with parchment paper or spray with non-stick cooking spray. And because these biscuits are so simple to make, you can easily enjoy them anytime you want.ĭID YOU MAKE THIS RECIPE? PLEASE KINDLY LEAVE A COMMENT AND STAR RATING BELOW. They have cotton-like soft peelable layers on the inside and a delicious buttery taste. These buttermilk biscuits are baked till golden, which gives them a nice crispy exterior. Other than that, I basically kept the recipe the same. Also, instead of using both baking powder and baking soda, I went with straight baking powder. So for the second attempt, I decreased the amount of buttermilk to keep the butter and flour ratio the same because I like my biscuits buttery. The first time I made these biscuits, I had to add 1/4 cup more flour. This technique is originally from Cook’s Illustrated by Chris Kimball, and is super quick and easy, especially in comparison to doing it manually with a pastry cutter. The result is the same as if you were to cut the butter until it resembles coarse meal, but you actually get a more of a uniform texture. You then just stir the slurry solution into the dry ingredients. In doing so, you create globules of butter. Instead of cutting your butter into the dry ingredients by using a pastry cutter or food processor, you melt the butter and stir it into iced cold buttermilk. I first came across this interesting way of making biscuits on The Cafe Sucre Farine. Find out the secret technique as to why these are the easiest buttermilk biscuits you’ll ever make. Bake until golden, rotating once, 20 to 24 minutes.These buttermilk biscuits are soft, flaky and delightfully buttery. ![]() Arrange biscuits snugly in pan (to help them stay upright). Gather together scraps, and repeat to cut out more biscuits (do not reuse scraps more than once).īake the biscuits: Preheat oven to 425 degrees. With a floured 2-inch biscuit cutter, cut out biscuits as close together as possible. (If dough is too sticky, work in up to 1/4 cup additional flour.) Shape into a disk, and pat to an even 1-inch thickness. Shape the biscuits: Turn out dough onto a lightly floured surface, and knead very gently until dough comes together but is still slightly lumpy, five or six times. In a small bowl, whisk together sweet potato purée and buttermilk stir quickly into flour mixture until combined (do not overmix). With a pastry blender or two knives, cut in butter until mixture resembles coarse meal, with some pea-sized lumps of butter remaining. Make the dough: In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. Rather than waste it, measure it out into zipper bags or freezer-safe containers, and store it away for the next time you need just a little bit. Luckily, I found a way to do double duty: why not combine the bread and the sweet potatoes in one dish? That’s a win win if I do say so myself.Īnother plus? These biscuits were fabulous when smothered with the vanilla pecan butter we made for the Brussels sprouts (recipe coming soon!).ĭid you know that buttermilk is easily frozen? You know, because buttermilk always comes in quart-size or larger containers and yet the recipes that use it call for much, much less. And not having them on Thanksgiving makes me sad. ![]() Not willing to budge on the matter of mashed potatoes or the required greenage, the sweet potatoes are one side dish we can eliminate (and we may have to nix the stuffing next year for the sake of our stomachs). Cooking a full Thanksgiving meal for 3, we have to make some sacrifices. If the contest were based solely on the quantity of butter used, I’d have it in the bag (I mean really, almost 2 1/2 lbs in one cake? Hello!) But it’s not, and I need your votes! I’m in the lead right now, and I’d like it to stay that way. One Final Plea: Please take a moment and vote for my Rainbow Cake (entry #8) and help me win a $150 butter gift basket from Kerry Gold.
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