We made buttermilk biscuits this week and, no surprise, they were a big hit. This classic recipe is easy-to-make and produces fluffy biscuits just begging to be served warm with a bit of butter.
Also? Making biscuits is great work for little hands. The munchkin had fun
patting smacking the dough into a large circle, cutting out the biscuit shapes and then transferring them to the baking sheet. The whole process took about 20 minutes, mostly because my son couldn’t resist the urge to smoosh half the biscuits before they made it to the baking sheet. But it was easy enough to reincorporate the dough, pat it all out again, and cut out new shapes, so no harm done. :)
We used a standard biscuit cutter for half of the biscuits and a large, heart-shaped cookie cutter for the others. If you don’t have biscuit cutters and are making these with older children (or sans kiddos) the top of an empty, clean 14-oz tin can be used as a DIY cutter.
Feast-Worthy Buttermilk Biscuits
Adapted from The Bread Bible by Beth Hensperger
Ingredients: Makes 12 biscuits
- 2 cups all-purpose flour*
- Cornmeal for dusting
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 7 tablespoons cold, unsalted butter, cut into small pieces
- 1 large egg
- 3/4 cup cold buttermilk
* If you have King Arthur White Whole Wheat flour on hand you can use 1 cup of it in place of 1 cup of the all-purpose flour. In other words, 1 cup white whole wheat flour + 1 cup all-purpose flour.
Preheat your oven to 425 degrees F and line a baking sheet with parchment paper. Lightly sprinkle the paper with cornmeal.
In a large bowl combine the flour, baking powder, baking soda and salt. Cut the cold butter into this mixture, either using a pastry blender, a fork or your hands. I prefer to use my hands, gently rubbing the butter and flour mixture together until it resembles coarse bread crumbs.
In a small bowl combine the buttermilk and egg, briefly whisking. Add to the dry ingredients, stirring until just combined. The dough will be sticky.
Turn the dough out onto a lightly floured work surface, dusting with flour as needed to prevent it from sticking to your hands. Knead the dough a few times until it holds together, then roll or pat it into a rectangle about 1-inch thick.
Now it’s time to use your biscuit cutter (you can also use the top of an empty, clean 14 or 15-oz tin can in place of a biscuit cutter, or large cookie cutters). Dip the cutter into your flour, then press it into the dough, gently pressing down and twisting slightly to ensure a clean cut. Cut as many biscuits as possible, then remove the scrap dough (set aside) and transfer the rounds to your baking sheet, leaving about 1/2 an inch of space between each round. You can roll the dough scraps up and cut a few more biscuits if you like.
Bake for 15 to 18 minutes or until golden brown. Serve hot.