I dreamed I was making the most perfect biscuits… all soft and fluffy, raised up and just a hint of sweetness and ready for some jam or gravy or just a big old dollop of butter.
So, when I woke, I got out to the store and got a fresh carton of buttermilk and a few other things…. (puppy chow and some more canning jars for peaches and more pickles, but that’s later…) and got started. Cutting the butter into the flour, mixing and kneading.
The biscuit on the left is the first recipe. The simple one, flour, butter and buttermilk. Hands down, this was not a good one. It was thick and doughy and like nasty really. Gypsy was not impressed and even the pup had to work at hers for a good while… thick as a brick… Yuck.
Now, the second recipe, the one with baking powder and a little bit of honey, and that you fold over and over the dough? That was definitely the better of the two. I would have liked to see it raise up a bit more, I thought it really didn’t increase much in size from when I put it in the oven and took it out. However, I suspect that my baking powder might be the culprit there… It’s old and expired! HAHA…. Okay, I think I need to get a fresh batch and try again.
But they were mighty tasty and certainly won today’s bake off contest…
Deliciously Flaky Buttermilk Biscuits
2 cups all-purpose flour (9 ounces)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons chilled butter, cut into small pieces
3/4 cup buttermilk
3 tablespoons honey
1. Preheat oven to 400°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes.
3. Combine buttermilk and honey, stirring with a whisk until well blended. Add buttermilk mixture to flour mixture; stir just until moist.
4. Turn dough out onto a lightly floured surface; knead lightly 4 times. Roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Reroll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness. Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper. Bake at 400° for 12 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.