Friday, March 2, 2012

Mile High Biscuits


I love me some biscuits...how about you?  Smothered in butter, drizzled with honey, smeared with jam...that's what I'm talking about.  I have two recipes that I love and this is one of them.  These biscuits have endless possibilities...a complement to any meal, strawberry shortcake, smothered in sausage or chipped beef gravy, ham sandwiches...use your imagination.

Here's what you'll need:

2 cups of all purpose flour
4 t.baking powder
1/4 t. baking soda
3/4 t. of salt
5 T. of  chilled butter
1 cup of buttermilk

Preheat oven to 450 and make sure you have a rack ready in the center of your oven.  In a food porcessor combine the dry ingredients.  Cut the butter in small chunks and add to flour mixture.  Pulse until the mixture resembles course crumbs (be sure not to over mix...chunks of butter make fluffy biscuits).  Transfer to a bowl and stir in the cup of buttermilk.  Use a spoon to mix until it starts to hold together.  Turn out onto a lightly floured surface and knead until most of the mixture sticks together.  Try to work quickly so the heat from your hand doesn't  melt the butter.  Pat out into a circle about 1/2 inch thick.  Use a biscuit cutter to cut.  Continue gathering the dough and cutting until all used up (I usually get 8 biscuits)...remember work quickly with as little hand contact as possible.  Place biscuits on a pan lined with parchment paper.  Bake for about 10 minutes or until light golden brown.  Serve warm.  Enjoy...everyone needs a good biscuit in their life!





3 comments:

The Cutts Clan said...

I love biscuits! I have a very similar recipe. I will definitely try these! Thank you so much for sharing these wonderful recipes. I look forward to trying them out! :)

Lori said...

Is this the recipe you used the night we ate at your house? They were sooooo good!! Thanks for sharing your secrets!

Chris, Carole, and Clan said...

My Hubby loves biscuits... and I love trying new recipes! I'll definitely try this one since it calls for such a small amount of butter. The recipe I always use (we love it) but it calls for shortening (which we can't get here) so I sub butter for it... but it calls for a LOT.