Snowed-In with Homemade Buttermilk Biscuits January 27 2016, 1 Comment
Chances are you were snowed in this past weekend, like me. After a 60 degree Christmas, I was so happy to get some winter snow! In between romps in the snow with Ed, I baked (and as Brandon may remember most, I rearranged the house). I found a scrumptious buttermilk biscuit recipe by Alton Brown, which reminded me of my North Carolinian granny's version too. This was my first try at making biscuits from scratch and they turned out deliciously!
2 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
4 tablespoons butter (AB used 1/2 butter and 1/2 shortening but I just doubled the butter and left out the shortening)
1 cup buttermilk, chilled - If you don't have buttermilk, you can ad-lib by adding vinegar to milk like I did (see here on the kitchn).
Preheat oven to 450 degrees.
In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter into the dry ingredients until the mixture looks like crumbs. Make a well (or volcano top) in the center of the mixture and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
Turn the dough onto a floured surface (I used a cutting board), dust the top with flour and gently fold dough over on itself five or six times. Press into a one inch thick round. Cut out biscuits with a 2-inch circle shaped cutter (I used a can) being sure to push straight down through the dough. Place biscuits on a greased baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting.
Bake until biscuits are tall and light gold on top, 15 to 20 minutes. I topped mine with butter and local honey, yum!