I’m baaaaack. Whew, I made it! Better Biscuits

I know, I know. It’s been too long since I’ve had a weekday post, again. But, I finally have made it through the kids’ last two weeks of school. Any parent with a school aged-child knows what I am talking about: 4 different field trips, overdue library books to round up, cookies to bake for class parties (ohh, did you say cookies?), teacher thank-you gifts, bookbags overflowing with papers from a cleaned out desk, and bittersweet moments of watching your baby grow up. Yes, all this, times THREE children makes a blogger too busy. Thankfully, I’ve made it through all of this. And now begins. Summer. Vacation. I have no idea how I will fit in blogging this summer, but I do hope that it is easier to find the time rather than harder. I guess we will see.

Some of you may remember my very first post, where I gave up my favorite biscuit recipe. Well. I’ll be honest, I’ve been tweaking my biscuit recipe over the last couple of months because sometimes they just tasted a little “blah.” I’ve finally gotten the biscuit recipe to the point where I seriously salivate every time I say the word “biscuit”. And I want to share the new improved version. These are a little more work, but oh-so-worth it when you are in the mood for the best damn biscuit ev-ah.

This recipe comes from a hodge podge of ideas. It started with Orangette, and then I read an article about The Flying Biscuit Cafe (which I WILL visit soon), and from there I just started mish-mashing until I got what I was looking for. Let me know what you think.

Enough already, here you go.

The Better Biscuit

4 Cups All Purpose Flour
2 Tablespoons baking powder
2 teaspoons salt
1/2 cup butter
2 cups buttermilk (approximately)
2 tablespoons cream
1-2 teaspoons granulated sugar

Mix flour, baking powder, and salt.

Use a pastry blender, fork, or fingers to cut in cold butter. I like to use my fingers and sort of “rub” the butter into the flour. I leave some big bits and some little bits.

Pour in buttermilk and mix just until everything is very moist. The dough should not be liquid, but it will be very wet. You can add a bit more buttermilk if necessary, or a bit less.

Generously sprinkle flour on work area and turn wet dough out. This dough is very difficult to work with, because it is so wet. (That’s what she said! HA! Sorry, I just couldn’t stand it one more minute.) Just flour your hands and the board (or counter) very well and be prepared to get messy! (That’s what she Er, uh, never mind.)

Flour hands and gently pat and press dough into a 1 inch thick circle. The goal here is to work with the dough as little as possible. This will keep them from being tough or chewy.

Use a biscuit cutter or an upside down glass to cut into rounds. You can re-work the scrap dough once to make more biscuits. Don’t work it multiple times or the dough will become overworked and chewy. Oh, and look, I bought a biscuit cutter! I’m seriously moving up in the world. I found this bad boy, along with a smaller cutter and a bigger cutter (as a set), for a dollar. I don’t feel too bad about buying a biscuit cutter (when a glass works just as well) when I only spent a dollar. Although, just 84 more dollars with the 1 dollar I spent on that biscuit cutter and I would have had enough for that hot little summer purse I’ve been eyeballing. *Sigh* Yes, well, getting back to the biscuits now.

Use a spatula to move the biscuits to a baking sheet or stone.

Now, because these aren’t nearly bad enough for our hips, arteries, or complexion; brush a small amount of cream on the top of each biscuit and sprinkle the top with sugar. This is the super yummy part.

Bake at 450 degrees for 12-14 minutes.

Without pictures:

The Better Biscuit

4 Cups All Purpose Flour
2 Tablespoons baking powder
2 teaspoons salt
1/2 cup butter
2 cups buttermilk (approximately)
2 tablespoons cream
1-2 teaspoons granulated sugar

Mix flour, baking powder, and salt.
Use a pastry blender, fork, or fingers to cut in cold butter.
Pour in buttermilk and mix just until everything is very moist. The dough should not be liquid, but it will be very wet. You can add a bit more butter milk if necessary, or a bit less.
Generously sprinkle flour on work area and turn wet dough out. Flour hands and gently pat and press dough into a 1 inch thick circle.
Use a biscuit cutter or an upside down glass to cut into rounds. You can re-work the scrap dough once to make more biscuits.
Use a spatula to move the biscuits to a baking sheet or stone.
Brush a small amount of cream on the top of each biscuit and sprinkle the top with sugar.
Bake at 450 degrees for 12-14 minutes.

Similar Posts:

• What the heck is an Angie’s Pangies?
• Thwak Biscuits and Garlic Bread
• And that’s the deal my dear
• Bob Blogs: Garlicky Breadsticks
• Angie Pangie’s Top Secret Coffee Cake has a Secret

Tagged as: biscuit recipe, bread recipe, buttermilk biscuits