Directions: |
Directions:Preheat your oven to 425°F.
Line a baking sheet with a silicone baking mat or parchment paper. Mom also just uses an un-greased baking sheet.
Whisk FLOUR, BAKING POWDER, SALT and BAKING SODA together in a large bowl.
Cut the Chilled BUTTER into the FLOUR mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes. You can also do this with a fork or pastry knife.
Now, make a well in the center of BUTTER and FLOUR mixture and pour in the 3/4 Cup of BUTTERMILK, and then stir just until combined. Do Not over stir.
Turn the DOUGH out onto a Floured work surface and pat together into a DOUGH rectangle.
Fold the DOUGH rectangle in thirds. Turn the DOUGH a half turn, then gather any crumbs and flatten back into a DOUGH rectangle. Repeat this exercise twice more, folding and pressing the DOUGH a total of three times.
Now, roll the DOUGH on a Floured surface to about 1/2 inch thick.
Cut out 12 BISCUITS using a 2 1/2-inch round biscuit cutter.
Transfer the BISCUITS to the prepared baking sheet. Press an indent into the top of each BISCUIT with your thumb.
Brush the tops of the BISCUITS with the 2 Tablespoons of BUTTERMILK.
Bake in the preheated oven until browned, about 15 minutes. |
Personal
Notes: |
Personal
Notes: Just like everything else, Mom has several recipes for Biscuits. This is a wonderful one for her Buttermilk Biscuits. - This deceptively simple recipe can come out a million different ways with some very minor variations on the ingredients and amounts. It is one of my favorites because the Biscuits come out flaky, but not dry; chewy, but not tough; and crisp in just the right spots.
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