buttermilk biscuit recipes :: part 3

so, this installment completes my foray into biscuit-making. sure, there are more kinds out there, but i have satisfied my need to get to know the biscuit. the final recipe is for Martha's basic buttermilk biscuit. the kind you see sidled up to a fried chicken dinner. potatoes, cole slaw, corn on the cob and these. soft, buttery, flaky pillows of yum is what they are. and they are great for little hands to help you with. they can press the dough together and cut out the biscuits, too!


i found them to be a tad bit salty for my taste. i recommend cutting the salt down a bit, but that's just me.

if you try them, let me know how you like them!

buttermilk biscuits
4 cups all-purpose flour, plus more for work surface
4 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
1 teaspoon sugar 1 cup (2 sticks) unsalted butter, cut into pieces 2 cups buttermilk

1. Preheat oven to 375 degrees. Line a baking sheet with a Silpat (French nonstick baking mat) or parchment paper; set aside. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
2. Transfer about 2 1/2 cups flour mixture to a food processor fitted with the steel blade. Add butter, and pulse until the largest pieces are the size of peas. Return butter mixture to the bowl with the flour mixture. Use your fingers to combine.
3. Add buttermilk, and stir just until mixture comes together; the batter will be sticky. Transfer to lightly floured work surface; use floured fingers to pat dough to 1-inch thickness. Use a 2 1/2-inch round biscuit cutter or cookie cutter to cut biscuits as close together as possible to minimize scraps. Gather scraps together once, pat together and flatten, and cut out.
4. Transfer biscuits to prepared baking sheet; bake until lightly browned, 18 to 20 minutes. Remove from oven; cool on a wire rack. Serve warm.

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there's still time to join the february fun!