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!
Adapted from The Cooking Bride
These flaky biscuits melt in your mouth!
- 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.
- 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.
- Bake for 10-12 minutes or until golden brown. Serve warm.