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buttermilk biscuits

October 20th, 2011 · 3 Comments

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There’s good news and there’s bad news. The good news is that these biscuits are amazing. The bad news is that there’s a stick of butter in them, so your cardiologist isn’t likely going to recommend that you serve them with every meal. The good news is that they taste so good that you’ll *want* to serve them with every meal. Or is that bad news? Gosh, I’m confused. :?

These are so fluffy with their layers and layers of delicious pockets just screaming for you to fill them with a pat of cold butter. I love serving these biscuits along with my all-time-favorite minestrone. In that way, I feel like the healthiness of all those vegetables more than balances out a little bit of butter. :)

Worried about your waistline? If you are looking for a low-fat buttermilk biscuit, I have one for you here. You simply have to try to see beyond the absolutely awful photos. God bless 2009. It was a great year for everything except my photography skills. I love the lower fat biscuits as much as I love the high fat ones. That’s saying a lot because we all know how much I like my full-fat-junk-food. My friends rave about both recipes, so I recommend trying both and then deciding which you prefer!

buttermilk biscuits

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 20 minutes

Yield: 6 biscuits

Adapted from The Cooking Bride

These flaky biscuits melt in your mouth!

Ingredients

2 cups all purpose flour
1 tbsp sugar
1/4 tsp baking soda
2 tsp baking powder
1 tsp salt
1/2 cup butter or shortening, very cold
3/4 to 1 cup buttermilk
1 tbsp salted butter, melted (optional)

Instructions

  1. Preheat oven to 450. In a large bowl, combine the flour, sugar, baking soda, baking powder, and salt. Cut the butter into the mixture using a pastry cutter or two knives until it resembles coarse crumbs. Add 3/4 cup of the buttermilk, and stir briefly until the dough comes together and starts to leave the side of the bowl. Add additional milk if necessary. DO NOT OVER-STIR. If you do, this will result in dense biscuits.
  2. Turn the dough out onto a floured surface and pat into a 1/2-inch thick rectangle. Cut into circles or squares using a biscuit cutter or knife. Place on a greased cookie sheet about 1 inch apart. Brush tops of biscuits with additional melted butter, if desired.
  3. Bake for 10-12 minutes or until golden brown. Serve warm.
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Tags: 60 min or less · breads

3 responses so far ↓

  • 1 Reem | Simply Reem // Oct 21, 2011 at 12:01 am

    I think there are very few things as comforting as home made biscuits….
    These looks delicious, perfect texture so fluffy…
    I am sure cardiologist will fall in love with them too…LOL

  • 2 Jennifer @ Mother Thyme // Oct 21, 2011 at 6:53 am

    I want one of these now with my coffee! Perfect topped with butter and jam. I love biscuits and these look fabulous!

  • 3 Lisa @ The Cooking Bride // Oct 21, 2011 at 7:28 am

    I like what Reem said – these look so good even your cardiologist will want them! Glad to see the recipe was a success for you!

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