The Quick Buttermilk Biscuit

November 24, 2013

....this non-yeast biscuit is sure to be a hit this holiday season!

….this non-yeast biscuit is sure to be a hit this holiday season!

It’s that time of year again, where the temp begins to fall, the days run shorter and I cannot seem to stay out of the kitchen. I don’t get home to family as often as I should, so I try to bring the family holiday cooking my way, with my own spin.

This go-around, I’m caught in a baking spiral. One day, a cranberry coffee cake sprang from the oven, the next there were sweet potato muffins, the next a sweet potato pie and all in-between, biscuits began marching throughout my apartment. Yes, biscuits. I couldn’t stop making them and why not? This recipe is easy to manage and who can’t resist the smell of baking buttermilk biscuits direct from the oven.

Now don’t fret, as the title says, this is a quick recipe. I emphasize the word “quick” as also meaning relatively “easy”. This kind of biscuit uses baking powder (instead of yeast) in order to reach the process of leavening. Go on, give it a try. This will truly come in handy during the holidays for sure. Enjoy!

Ingredients

2 cups of flour
1 tsp of sea salt
1 tsp of garlic powder (optional)
3 tsp of baking powder
1 tsp of baking soda
6 tbsps of unsalted butter
7/8 cup of buttermilk (just bit shy of a cup)

Preparation

1) Preheat oven to 450 degrees.

2) Place all dry ingredients in a large bowl and mix together. Add butter in pieces to dry ingredients. Begin mixing butter with dry ingredients using either your hands or a wooden spoon until butter is evenly distributed. As a tip, make sure the butter is cold but not too cold. Take the amount of butter you wish to use out of the fridge prior to its use. This allows the butter to soften a bit and still retain its temperature/shape for proper use in baking.

3) Next, with a wooden spoon begin to slowly stir in buttermilk until the mixture starts to take shape. At this stage, don’t be afraid to get hands-on. With your hands, begin working the dough and kneading it, finally rolling it into a ball. Need a bit more moisture? keep about of 1/4 of a cup of extra milk near. Too much moisture? Keep 1/4 cup of extra flour near. Add accordingly as you see fit. The dough should hold up pretty firm and should not be sticky or too dry.

4) Take dough and roll out (rolling pin preferred or an unopened wine bottle will do the trick) onto a clean surface lightly dusted with flour. Once rolled out, cut circles using dough cutter or the mouth of a clean glass.

5) Place cut dough onto a baking sheet (non-greased, mind you). Re-roll, re-cut and repeat step 5 for any leftover dough.

6) Bake for 7-10 minutes or until golden brown….I usually smell the biscuits and notice the golden brown well before I think of the time! Hint: They make for excellent breakfast sandwiches!

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