Sunday, December 18, 2011

Fluffy Buttermilk Biscuit Tutorial

I searched high and low for the perfect rolled biscuit recipe. I am TERRIBLE at making biscuits. They always come out hard and crumbly. Until I found this recipe. Very easy to make, bakes for only 9 minutes, and the perfect melt-in-your mouth texture.

Fluffy Buttermilk Biscuits

Ingredients

2 cups all-purpose flour
4 teaspoons baking powder
3 teaspoons sugar
1/2 teaspoon salt
1/2 cup cold butter (or shortening)
1 egg
2/3 cup buttermilk (or plain milk if you don't have buttermilk on hand)

Step 1


Preheat oven to 450 degrees. In a bowl, combine the flour, baking powder, sugar, and salt. Stir to combine.

Step 2




Cut in the butter until it resembles coarse crumbs (use your hands if you don't have a pastry cutter).

Step 3



In a measuring cup, whisk together the buttermilk and egg. Pour over the flour mixture, and mix with a fork until moistened.

Step 4



Turn out the dough on a lightly floured surface. Knead 20 times.

Step 5





Roll out with a rolling pin to about 1/2 inch thick. Cut into circles, I use a drinking glass. Place in a non-stick cake pan.

Step 6



Bake for 8-10 minutes at 450 degrees until golden brown.

2 comments:

Anonymous said...

Looks yummy. I have never used eggs to make biscuits. Do these freeze well? If so, do you bake ahead of time or freeze raw? If raw, would the baking time change if placed in the oven frozen?

connie said...

can't wait to try these, thanks for sharing