Tony was suddenly craving biscuits one weekend, so what better to make than some classic buttermilk biscuits? The keys to making biscuits are to use cold butter and to use a food processor to cut the cold butter into the dough. These biscuits are best right after they are baked and are still warm. This is a great recipe from the Brown Eyed Baker.
Ingredients:
2 1/2 cups flour
2 tablespoons baking powder
2 teaspoons granulated sugar
1 teaspoon salt
1/2 cup cold unsalted butter, cut into ¼-inch cubes
1 cup cold buttermilk
1/4 cup unsalted butter, melted
Preparation:
1. Preheat the oven to 425 degrees. Line 2 baking sheets with silicone baking mats.
2. In the bowl of a large food processor, cut together the flour, baking powder, sugar, and salt.
3. Cut the butter into the flour mixture using the food processor. The batter will be a little clumpy.
4. Add the buttermilk to the food processor and cut it into the dough. You should have a sticky dough at this point.
5. Lightly flour a clean spot on the kitchen counter. Transfer the dough to the counter and roll the dough out into a 1/2-inch thick rectangle. Be careful not to overmix the dough.
6. Using a 2-inch round biscuit cutter, cut the dough into rounds and place on the lined baked sheet. Reroll out the scraps to cut out additional biscuit rounds. Brush the rounds with melted butter. Bake about 10-15 minutes, until golden brown.
Ingredients:
2 1/2 cups flour
2 tablespoons baking powder
2 teaspoons granulated sugar
1 teaspoon salt
1/2 cup cold unsalted butter, cut into ¼-inch cubes
1 cup cold buttermilk
1/4 cup unsalted butter, melted
Preparation:
1. Preheat the oven to 425 degrees. Line 2 baking sheets with silicone baking mats.
2. In the bowl of a large food processor, cut together the flour, baking powder, sugar, and salt.
3. Cut the butter into the flour mixture using the food processor. The batter will be a little clumpy.
4. Add the buttermilk to the food processor and cut it into the dough. You should have a sticky dough at this point.
5. Lightly flour a clean spot on the kitchen counter. Transfer the dough to the counter and roll the dough out into a 1/2-inch thick rectangle. Be careful not to overmix the dough.
6. Using a 2-inch round biscuit cutter, cut the dough into rounds and place on the lined baked sheet. Reroll out the scraps to cut out additional biscuit rounds. Brush the rounds with melted butter. Bake about 10-15 minutes, until golden brown.