GRANDMA'S BUTTERMILK BISCUITS
yield 12- 2 3/4 inch biscuits
2 cups all-purpose flour (for healthier version, use 1 cup all purpose and 1
cup
whole wheat flour)
1 tablespoons sugar
1 tsp salt
2 teaspoons baking soda
1/2 cup butter or margarine (1 stick) (may also use shortening or lard)
3/4 cup buttermilk (or soured milk made by adding 2 Tbsp lemon juice to
scant 3/4 cup milk)
In a large bowl, sift together the dry ingredients and cut in the butter
using a fork or pastry blender.
Stir in the buttermilk, and continue stirring only until the mixture forms a
ball and begins to hold together.
Turn out onto a well floured surface, and sprinkle a light dusting of flour
on top.
Pat or roll out to about an inch thick, and fold it in half. Repeat once
again, and
after folding in half a second time, roll to 3/4 inch thick and using a
biscuit cutter
or sharp rimmed glass, cut into rounds. (Folding makes flaky layered
biscuits)
Place on a lightly oiled or sprayed cookie sheet (or line a cookie sheet
with parchment paper). Arrange biscuits close together for soft sides or 1
inch
apart for more crusty sides.
Bake in a 425°F oven for 12 or 15 minutes until nicely golden brown.
Brush with melted butter or margarine, or spray with butter flavored spray
immediately upon removing from oven. Allow to cool 5 to 10 minutes and
enjoy.
*****************************************************************
An amazing alternative and super simple recipe for buttery biscuits with the
same
"sour" taste as buttermilk is below.
Sour Cream Buttery Biscuits
1 part unsalted butter
1 part sour cream
2 parts self-rising flour
This recipe can be made in any quantity you need using 1/2 cup- 1/2 cup- 1
cup for a few biscuits
to 2 cups- 2 cups- 4 cups for a large family!
Just mix the butter and sour cream together until blended and add the
self-rising flour. Mix together
until it forms a sticky dough. Portion into greased or sprayed muffin tins,
filling about 3/4 of the way,
and bake at 425°F 12 to 15 minutes. No butter necessary as these will melt
in your mouth!
For variety, you may add shredded cheddar cheese or bacon bits or crumbled
crispy
bacon, or thinly sliced scallions. Cinnamon Raisin biscuits can be made by
adding ground cinnamon
and sugar + raisins soaked in hot water for 15 minutes and drained. Amounts
would vary according to
size of recipe you are making. The same additions can be made to the above
recipe as well.
Hope this helps!
Carlin Langley
- Pastry Chef
- Computer Technician
- Actor / Model
New York, NY
PH: 917-495-2737
<
> www.cwlangley.com
_____
yield 12- 2 3/4 inch biscuits
2 cups all-purpose flour (for healthier version, use 1 cup all purpose and 1
cup
whole wheat flour)
1 tablespoons sugar
1 tsp salt
2 teaspoons baking soda
1/2 cup butter or margarine (1 stick) (may also use shortening or lard)
3/4 cup buttermilk (or soured milk made by adding 2 Tbsp lemon juice to
scant 3/4 cup milk)
In a large bowl, sift together the dry ingredients and cut in the butter
using a fork or pastry blender.
Stir in the buttermilk, and continue stirring only until the mixture forms a
ball and begins to hold together.
Turn out onto a well floured surface, and sprinkle a light dusting of flour
on top.
Pat or roll out to about an inch thick, and fold it in half. Repeat once
again, and
after folding in half a second time, roll to 3/4 inch thick and using a
biscuit cutter
or sharp rimmed glass, cut into rounds. (Folding makes flaky layered
biscuits)
Place on a lightly oiled or sprayed cookie sheet (or line a cookie sheet
with parchment paper). Arrange biscuits close together for soft sides or 1
inch
apart for more crusty sides.
Bake in a 425°F oven for 12 or 15 minutes until nicely golden brown.
Brush with melted butter or margarine, or spray with butter flavored spray
immediately upon removing from oven. Allow to cool 5 to 10 minutes and
enjoy.
*****************************************************************
An amazing alternative and super simple recipe for buttery biscuits with the
same
"sour" taste as buttermilk is below.
Sour Cream Buttery Biscuits
1 part unsalted butter
1 part sour cream
2 parts self-rising flour
This recipe can be made in any quantity you need using 1/2 cup- 1/2 cup- 1
cup for a few biscuits
to 2 cups- 2 cups- 4 cups for a large family!
Just mix the butter and sour cream together until blended and add the
self-rising flour. Mix together
until it forms a sticky dough. Portion into greased or sprayed muffin tins,
filling about 3/4 of the way,
and bake at 425°F 12 to 15 minutes. No butter necessary as these will melt
in your mouth!
For variety, you may add shredded cheddar cheese or bacon bits or crumbled
crispy
bacon, or thinly sliced scallions. Cinnamon Raisin biscuits can be made by
adding ground cinnamon
and sugar + raisins soaked in hot water for 15 minutes and drained. Amounts
would vary according to
size of recipe you are making. The same additions can be made to the above
recipe as well.
Hope this helps!
Carlin Langley
- Pastry Chef
- Computer Technician
- Actor / Model
New York, NY
PH: 917-495-2737
<
Index of /
www.cwlangley.com
> www.cwlangley.com
_____
