Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, cold and cubed
- 1 cup buttermilk
Special equipment needed:
- Pastry blender or two knives
- Biscuit cutter or round cookie cutter
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 450°F (230°C).
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Add the cold cubed butter to the flour mixture and use a pastry blender or two knives to cut the butter into the flour until the mixture resembles coarse crumbs.
4. Make a well in the center of the mixture and pour in the buttermilk.
5. Use a wooden spoon or spatula to stir the mixture until it comes together into a sticky dough.
6. Turn the dough out onto a floured surface and knead it gently for about 30 seconds.
7. Roll the dough out to a thickness of about 1 inch.
8. Use a biscuit cutter or round cookie cutter to cut out biscuits from the dough.
9. Place the biscuits on a baking sheet lined with parchment paper.
10. Bake the biscuits for 10-12 minutes, or until they are golden brown on top.
11. Remove the biscuits from the oven and let them cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 10-12 minutes
5. Temperature:
Preheat the oven to 450°F (230°C).
Serving size:
This recipe makes about 10-12 biscuits.
Nutritional information:
Each biscuit contains approximately 150 calories, 6g fat, 21g carbohydrates, 3g protein, and 1g fiber.
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but adjust the amount of salt accordingly.
- If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Variations:
- Add 1/4 cup of grated cheddar cheese to the dough for cheesy biscuits.
- Add 1 tablespoon of chopped fresh herbs (such as rosemary, thyme, or chives) to the dough for herb biscuits.
- Brush the tops of the biscuits with melted butter and sprinkle with coarse salt before baking for extra flavor.
Tips and tricks:
- Make sure your butter is cold and cubed before adding it to the flour mixture.
- Don't overwork the dough or the biscuits will be tough.
- Use a sharp biscuit cutter or cookie cutter to cut out the biscuits for clean edges.
- Place the biscuits close together on the baking sheet for soft sides, or spread them out for crispy sides.
Storage instructions:
Store leftover biscuits in an airtight container at room temperature for up to 2 days.
Reheating instructions:
To reheat biscuits, wrap them in foil and bake in a 350°F (175°C) oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the biscuits warm with butter, honey, jam, or gravy.
Garnishes:
Sprinkle chopped fresh herbs or grated cheese on top of the biscuits before baking.
Pairings:
Serve the biscuits with fried chicken, sausage gravy, or scrambled eggs for a classic Southern breakfast.
Suggested side dishes:
Serve the biscuits with a side of bacon, grits, or fresh fruit.
Troubleshooting advice:
- If the dough is too dry, add a little more buttermilk.
- If the biscuits are too tough, you may have overworked the dough or baked them for too long.
Food safety advice:
Make sure to wash your hands and all equipment thoroughly before and after handling raw dough.
Food history:
Buttermilk biscuits are a staple of Southern cuisine, dating back to the early 1800s. They were originally made with leftover buttermilk from churning butter.
Flavor profiles:
These buttermilk biscuits are buttery, tender, and slightly tangy from the buttermilk.
Serving suggestions:
Serve these biscuits for breakfast, brunch, or as a side dish for dinner.
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