2014memorialdaybuttermilkfrenchtoast Recipes
CLASSIC BUTTERMILK BISCUITS
Classic, flaky buttermilk biscuits that make a great side to any meal.
Provided by Jennifer
Categories Side Dish
Time 30m
Number Of Ingredients 8
Steps:
- *Pop the 1/2 cup of butter into the freezer for 15 minutes before your start your biscuits, for best results.
- Preheat oven to 425F.
- In a large bowl, whisk together the flour, baking powder, sugar and salt. Grate in the cold or frozen butter, then add the buttermilk. Mix with a spoon until the mixture comes together and is evenly moist. *You may need to add a splash more buttermilk if you still have some dry flour mixture at the bottom of the bowl. The mixture should be evenly moistened, but not sticky.
- Turn the mixture out onto a lightly floured work surface and flatter to a 1-inch thick round. Using a bench scraper, fold half of the circle over the other half. Flatten slightly with the bench scraper. Rotate the dough 1/4 turn, then fold in half again. Repeat this turning, flattening and folding 2 more times. Use a rolling pin to gently flatten and smooth the round into a 1-inch thick circle.
- Use a 2 1/2-3-inch biscuit cutter (or a glass of similar diameter). You can gather up and re-roll the scraps and cut a few more biscuits. Place the cut biscuits on a parchment lined baking sheet.
- Bake for 12-14 minutes. Remove from oven and immediately remove from the pan to a cooling rack. Brush the top of the biscuits with some melted butter, then sprinkle with some coarse salt.
Nutrition Facts : Calories 237 kcal, Carbohydrate 27 g, Protein 4 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 33 mg, Sodium 418 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
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