Easy Buttermilk Biscuit2014-08-15
- Yield : 10-12
- Servings : 10-12
- Prep Time : 5m
- Cook Time : 14m
- Ready In : 24m
This information is per serving.
Calories from Fat65
Serving Size:1 biscuit
An Easy Buttermilk Biscuit recipe you can make in about 5 minutes using a food processor or you can mix and knead the dough by hand.
If your biscuits made with all-purpose flour are too dense, use pastry flour for a lighter texture. Due to the high fat content, one biscuit has more calories than a slice of bread and about the same number of calories as an English muffin.
- For light, fluffy biscuits, do not roll out dough more than two times. Shape remaining dough by hand. Over working the dough produces tougher biscuits.
- Buttermilk powder can be substituted for buttermilk.
- 2 cups (270 g) all-purpose or pastry flour
- 2 teaspoons (10 ml) baking powder
- 1 teaspoon (5 ml) baking soda
- 1/2 teaspoon (2.5 ml) kosher salt (optional)
- 6 tablespoons (85 g) butter, cut into 1/2 to 3/4 inch pieces
- 3/4 cup (180 ml) buttermilk
Method of Preparation
Place rack in middle or lower third of oven and preheat to 425°F (220°C)
In a medium bowl or food processor combine flour, baking powder, baking soda and salt. Pulse 4 or 5 times using the blade attachment.
Cut in butter using a pastry blender, two knives or pulse food processor 5 or 6 times about 1 second per pulse.
Add buttermilk stirring until dry ingredients are moistened and then knead dough 3 or 4 times on a lightly floured surface or add buttermilk to dry ingredients in food processor and process until it forms a ball. Do not over mix or process.
On a lightly floured surface, roll dough out to about 3/4-inch thick and cut using a 2 1/2-inch biscuit cutter. Place biscuits on a lightly greased baking sheet (12x18).
Bake 12 to 14 minutes or until golden brown.