By Kelly Bogard

Some things in life are made to be simple. Unfortunately, sometimes cooking is not that way. Sometimes it is messy. Sometimes it has complicated ingredients or steps. But other times, it can be so simple that it is scary.

Such is the case with Buttermilk Biscuits. This is one of those things that a person who is intimidated by baking might not ever make from scratch. I know it is easy to reach for the can of biscuits in the fridge or the box of mix from the pantry. I’ve done that, too, but every once in a while it is nice to say, “I made this all by myself.” And have it turn out better than any store-bought helpers.

For Buttermilk Biscuits, you will need…Back to Basics: Buttermilk Biscuits
2 cups all-purpose flour
1 tbsp. baking powder
½ tsp. baking soda
¼ tsp. salt
1/3 cup salted butter, cold and cubed
1 cup buttermilk
1-2 tbsp. flour for dusting cutting surface
1-2 tbsp. butter, melted for brushing

Now don’t misunderstand me. In my opinion, there is nothing wrong with store-bought biscuits other than they just aren’t homemade. It only takes five minutes more and, trust me, you can taste the love in every bite.

First things, first. Preheat your oven to 375 degrees. While your oven is heating, combine the dry ingredients in a large mixing bowl with the cold butter. Combine until it starts to get flaky.
Back to Basics: Buttermilk Biscuits

Next, while you are still mixing, slowly add in the buttermilk until everything is combined and sticky. Try not to overmix as this can make your bread hard when baking.
Back to Basics: Buttermilk Biscuits

Dump the dough onto a floured surface and knead a few quick times. This will coat the outside of the dough so it isn’t quite as sticky. Pat the dough out to about ½ inch thick.
Back to Basics: Buttermilk Biscuits
Using a two-inch biscuit cutter, cut out as many biscuits as possible and place on a baking sheet. Ball and pat out the remaining dough as needed to create more biscuits. This recipe makes about 12.
Back to Basics: Buttermilk Biscuits

Once all of the biscuits are on the baking sheet, brush them with melted butter and bake for 16-18 minutes. You will know they are done when they are golden on top and bottom.
Back to Basics: Buttermilk Biscuits

Now see, that wasn’t hard at all, was it. A few simple ingredients, along with some mixing, patting and cutting and you have made a perfect biscuit for your family’s meal. Whether it is for breakfast or to go with say, Chicken Fried Steak, you made it with love. From all of us at Texas Table Top, enjoy!

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Recipe: Buttermilk Biscuits

Summary: Warm buttery goodness made from the heart

Ingredients

Back to Basics: Buttermilk Biscuits

  • 2 cups all-purpose flour
  • 1 tbsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 1/3 cup salted butter, cold and cubed
  • 1 cup buttermilk
  • 1-2 tbsp. flour for dusting cutting surface
  • 1-2 tbsp. butter, melted for brushing

Instructions

  • Preheat the oven to 375 degrees F.
  • Combine dry ingredients and butter in large mixing bowl until flaky.
  • Continue mixing and slowly add buttermilk.
  • Dough will be sticky. Do not overmix.
  • Move dough to floured surface.
  • Knead to coat dough.
  • Pat out dough to ½-inch thick.
  • Cut out biscuits with 2-inch cutter.
  • Ball and pat remaining dough until all dough is cut.
  • Place cut biscuits on a baking sheet and brush with melted butter.
  • Bake for 16-18 minutes or until golden.

Prep time (duration): 0 hour(s), 5 minutes

Baking time (duration): 0 hour(s), 16-18 minutes

Number of servings (yield): 1 dozen

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Kelly Bogard

Food Editor

Kelly Bogard is the official Texas Table Top food editor, chef, food stylist/photographer and more. When she’s not busy cooking up a delicious recipe for Texas Table Top, she and her husband “D” are busy trying to keep up with their daughter “Butters” and enjoy anything outdoors

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