Buttermilk Biscuits

Summer has gone away it seems. Yesterday was 95 and today I don’t think it has even hit 70 degrees and it’s almost 3:00 pm. I’ve felt freezing all day! Which I am fine with because I’m not much of a summer cook. Does anyone else have a hard time cooking in different seasons? In the summer I feel like it’s all about cold refreshing dinners and grilling.  I’m learning to grill better than I used to but I just get kind of tired of hamburgers, hot dogs, and pasta salad. I totally prefer cold weather for cooking. I like comfort foods and baking desserts!

Anyways, with this “cold” weather I thought it was a great day to make some warm buttermilk biscuits to help get me toasty. These biscuits are so fluffy and flaky. They have just a touch of sweetness but mostly they are just buttery and tangy from the buttermilk.

I love having these with chili and soups but they are also yummy on their own. Today I enjoyed mine with a bit of butter and homemade strawberry jelly.

These biscuits are very simple to make and they are a fast side dish for dinner.

Couple of things that you need to do in order for these to turn out their flakiest is putting the flour mixture with the butter cut in into the freezer for about 10 minutes. It can be longer than that but I wouldn’t go less than 10 minutes. Also, folding the dough a couple times before you cut out the biscuits. I’ve found both of these things to be important in getting that flaky texture.

You can definitely cut the biscuits smaller as well. I just like really big biscuits but you could probably get 16 biscuits out of this if you really needed to. Just make sure to adjust the baking time if you cut a smaller size.

 

Buttermilk Biscuits

2 c unbleached all purpose flour

2 T coconut palm sugar (white sugar works as well)

1 T baking powder

¼ t baking soda

1 t sea salt

6 T cold cubed butter

1 c buttermilk (I’ve used ¼ c lemon juice mixed with ¾ c milk and it works well)

Preheat oven to 450 degrees. In a large mixing bowl add flour, sugar, baking powder, baking soda, and salt. Mix together. Add in cubed butter and cut in until it resembles coarse bread crumbs. Place in the freezer for 10 minutes. Remove from freezer and add in buttermilk. Turn dough out onto a floured surface and pat it down to ~1/2 inch thick. Fold in half and pat it down to 1/2 inch again, repeat one more time. Shape into a large rectangle and cut into 8-10 biscuits. Place on a parchment lined baking sheet and bake for 10 minutes or until golden brown.

Recipe adapted from girlversusdough.com