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Buttermilk Biscuits

Yields12 ServingsPrep Time25 minsCook Time15 minsTotal Time40 mins

From: Deb Perelman's - Smitten Kitchen, LLC

 2 ¼ cups all-purpose flour
 2 tsp to 1 1/2 tbs sugar (to taste, see Notes below)
 1 tbsp baking powder
 ¾ tsp table salt
 ¾ tsp baking soda
 9 tbsp chilled unsalted butter, cut into small chunks
 ¾ cup buttermilk
1

Heat oven to 400 °F and cover baking sheet with parchment paper. Whisk flour, sugar, baking powder, salt and baking soda in large, wide bowl. Using fingertips or a pastry blender, work butter into dry ingredients until the mixture resembles a coarse meal, Add buttermilk and stir until large, craggy clumps form. Reach hands into bowl and knead mixture briefly until it just holds together.

2

To form biscuit rounds:
Transfer dough to floured counter and pat out until 1/2 to 3/4-inch thick (err on the thin side if uncertain, as the tall ones will literally rise and then tip over, like mine did the day I photographed these). Using a round cutter (2 inches for regular sized biscuits, 3 inches for the monstrous ones), press straight down and transfer rounds to prepared sheet, spacing two inches apart.
To make drop biscuits:
Drop 1/4-cup spoonfuls onto baking sheet, spacing two inches apart.

3

Both methods:
Bake until biscuits are golden brown on top, about 12 Mins to 15 minutes.
Cool slightly, then serve warm, with butter/jam/eggs/bacon/sausage and gravy or any combination thereof.

Notes:
4

(Deb Perelman's Words)
These can be adapted in a lot of ways:
1. You can use (unleavened) cake flour for a more delicate biscuit.
2. The sugar can be dialed up or down (the original calls for 1 1/2 tablespoons, but I use as little as 2 teaspoons when I want a savory biscuit).
3. You can add herbs or a little grated cheese for a different flavor profile.
4. You can make your own buttermilk (mix 1 tablespoon of vinegar or lemon juice with 1 cup of milk and let it sit until it curdles, about 10 minutes) or whisk together yogurt or sour cream and milk for a similar effect.
5. They can be dropped from a spoon or cut into shapes.

5

Do ahead:
Biscuits are best freshly baked. When I want to plan ahead, I make the biscuit dough and form the individual biscuits, then freeze them until needed. They can be baked directly from the freezer, will just need a couple more minutes baking time.

6

(Thank you Deb - These are Awesome!)
(Her Original Recipe Here)

Nutrition Facts

12 servings

Serving size