Buttermilk Biscuits
On what seems, a never-ending quest to improve my baking skills, these biscuits were in a word, delicious. Not as high as I would have liked them, but I sincerely believe it was due to a lack of owning a pastry cutter. Sound like a good enough excuse? Instead, I once again, improvised with the tines of a fork, and it was quite an effort. If you do make this recipe, please have a pastry cutter handy to make life a little easier. They were still flaky, buttery, and scrumptious. Since buttermilk isn't exactly a staple here, you can easily make your own (see recipe). While it's snowing here, visions of hot buttermilk biscuits transform me to another place, where it's warm AND sunny, where I find peace and solace (if only for a moment). Alright now, preheat your oven to 425 degrees...
1/3 c. cold butter-cut into cubes
2 c. self-rising flour
3/4 c. buttermilk (to make your own mix 1T. white vinegar into 1c. milk-let stand for 15 minutes)
Melted butter
Cut butter into flour with pastry cutter until mix is crumbly in appearence. Add buttermilk, stirring until dry ingredients are moistened. Turn dough onto lightly floured surface and gently roll out to 3/4 in. thickness. Cut with round cutter and assemble onto a cookie sheet. Bake for 12-14 minutes until golden brown. Brush tops with melted butter.
1/3 c. cold butter-cut into cubes
2 c. self-rising flour
3/4 c. buttermilk (to make your own mix 1T. white vinegar into 1c. milk-let stand for 15 minutes)
Melted butter
Cut butter into flour with pastry cutter until mix is crumbly in appearence. Add buttermilk, stirring until dry ingredients are moistened. Turn dough onto lightly floured surface and gently roll out to 3/4 in. thickness. Cut with round cutter and assemble onto a cookie sheet. Bake for 12-14 minutes until golden brown. Brush tops with melted butter.
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