Buttermilk Biscuits
There is nothing better than freshly baked biscuits, any day of the week. Quite often I bake buttermilk biscuits for a side dish for dinner, but they are also great for breakfast. You can prep the biscuits the night before hand to reduce the hassle of a busy morning! Buttermilk is also nothing better, but if you don't have any on hand then you can make your own. All you need is one cup of whole milk and 1 tablespoon of white vinegar! Just mix the two ingredients and let it rest in the fridge for five minutes and BOOM- buttermilk!
Ingredients:
3 cups of self rising flour (Or 3 cups all-purpose flour and 3 tbs baking soda)1 tbsp baking soda
1 egg, beaten
1 1/2 cups of buttermilk
1/2 cup of butter
1 tsp salt
1. Heat the oven to 350 F. In a large bowl, combine self rising flour and salt.
2. Chop your cold butter into small squares and add to the bowl. Combine using two forks or your hands until the combined. The butter should be in small pea size balls in the flour
3. Place a hole in the center of the flour mixture and add the buttermilk and egg. Use a wood spoon to gently fold the flour around the buttermilk. (Overworking these ingredients makes the biscuits flat, so be gentle). Fold it together just enough so the buttermilk is dispersed, and then dump the mixture onto a floured surface. Using your hands, press the dough to a 15 inch across and 1/2 inch thick form.
4. Using a cookie cutter (I use a wine glass to cut the biscuits out because I don't have a cookie cutter and it worked just fine), cut the dough and place it on a greased baking sheet.
5. Transfer the biscuits into the oven at 350F. Bake for 20-25 minutes until they
Ingredients:
3 cups of self rising flour (Or 3 cups all-purpose flour and 3 tbs baking soda)1 tbsp baking soda
1 egg, beaten
1 1/2 cups of buttermilk
1/2 cup of butter
1 tsp salt
1. Heat the oven to 350 F. In a large bowl, combine self rising flour and salt.
2. Chop your cold butter into small squares and add to the bowl. Combine using two forks or your hands until the combined. The butter should be in small pea size balls in the flour
3. Place a hole in the center of the flour mixture and add the buttermilk and egg. Use a wood spoon to gently fold the flour around the buttermilk. (Overworking these ingredients makes the biscuits flat, so be gentle). Fold it together just enough so the buttermilk is dispersed, and then dump the mixture onto a floured surface. Using your hands, press the dough to a 15 inch across and 1/2 inch thick form.
4. Using a cookie cutter (I use a wine glass to cut the biscuits out because I don't have a cookie cutter and it worked just fine), cut the dough and place it on a greased baking sheet.
5. Transfer the biscuits into the oven at 350F. Bake for 20-25 minutes until they
are golden brown. YUM!!!
See you next time!
Alex :)
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