Tuesday, March 19, 2013

A Classic Biscuit

  • 1/2 cups unsalted butter
  • 2 1/2 cups AP flour (sifted twice before measuring)
  • 1 tablespoon bakingpowder
  • 1 teaspoon salt
  • 1 cup of cold buttermilk
  • 2 tablespoons of cold buttermilk
  • 1 tablespoon melted butter

  • Pre-heat oven to 475 degrees F.
    Cut cold butter into small cubes and keep cold and hard.
    Stir dry ingredients together in a large bowl.
    Cut in butter using either a pastry blender, two knives, or your fingers until mixture resembles a coarse meal.
    Stir in buttermilk using a fork just until dough forms.
    Knead 3 to 4 turns on a lightly floured surface and pat into a 7- by 10-inch rectangle.
    Cut out biscuits using a 3-inch circle cutter or cut into squares (gathering scraps until all dough is used).
    Place 2 inches apart on a baking pan. Brush tops with melted butter
    Bake on top shelf of oven 16 to 18 minutes. Transfer to a wire rack.

    Serve warm or at room temperature. Great with honey, jam, gravy or butter!



    1. I just have to say..follow you of FB, and you have some of the BEST ideas! Thank you for sharing them..

    2. What do you do with the other 2 T. buttermilk listed in the ingredients?