An Old-fashioned Buttermilk Biscuits Recipe

When I create the following delicate buttermilk biscuits, folks can’t wait to eat them. People swiftly snatch them off the baking pan well before I can get a spatula out of the drawer in order to transfer the biscuits to a serving bowl.

Because the biscuits are fresh from the oven, they are very, very hot. People are likely to throw the broiling hot biscuits backward and forward in between their palms when walking to their dishes from the oven. In the kitchen, I can hear them exclaim, “these are hot! Ouch! Steam!”

After sitting down, they split open the homemade buttermilk biscuits to insert a dab of butter in the center. Steam wafts out of the light, flaky heart of the biscuit while the butter immediately melts and oozes down the edges.

Biscuit Ingredients:

two cups flour (White Lilly flour is best)

1 teaspoon baking powder

teaspoon salt

1 teaspoon baking powder

teaspoon salt

cup in addition to 1 tablespoon very cold butter

Preheat the oven to 500. Finely slice the butter in to the smallest size pieces possible and place it in your refrigerator to chill while organizing the remainder of your ingredients. Blend dry substances in a bowl. By using a pastry blender or perhaps fork, cut the butter into the dry materials till the mixture has a resemblance to rough meal. Incorporate the buttermilk until the flour draws off the sides of the bowl.

I’m guessing you’ll delight in these buttermilk biscuits as much as my family and I do.

Look here to find the best chow chow recipe, or corn fritter recipe.

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