Show pageOld revisionsBacklinksExport to PDFBack to top You've loaded an old revision of the document! If you save it, you will create a new version with this data. Buttermilk Biscuits Preheat oven to 450 degrees We FINALLY found this recipe. It makes the BEST, light, fluffy biscuits Ingredients 1 stick Butter, frozen and cut into small cubes 2 cups All-purpose flour 1 TBsp Sugar ¼ tsp Baking soda 1 TBsp Baking powder (heaping) 1 tsp Salt 1 cup Buttermilk Directions Make sure butter is VERY cold. Cut butter into small cubes and place it in the freezer Mix together all dry ingredients in a food processor Gradually cut the butter into the dry ingredients using the food processor until it appears as a course crumbly mix Transfer the mix into a large bowl and create a small well in the middle with your fingers Add the cold buttermilk, mixing until it is all combined. Dough slightly sticky/tacky Turn dough out onto a floured surface and shape into a rectangle shape, about twice as wide as it is tall Fold the rectangle in half, so you end up with a thick square. Gently pat back down to a rectangle shape again. Repeat folding a total of 6 times. Be gentle with the dough, overworking it will make for tough, heavy biscuits. Pat down the last time to a rectangle about 1 inch thick. Use a 2 ½ inch biscuit cutter to cut out biscuits and place them on a lined cookie sheet, almost touching You can combine and recut leftover scraps, but not more than once or twice. Bake at 450 degrees for 12-15 minutes until browned [ close ] Enable Complex Tables Editor Height px Turn supplementary image paste support on Edit summary: Minor changes Please fill all the letters into the box to prove you're human. W K Q K I Please keep this field empty: wiki/recipes/breads/buttermilk_biscuits.1499122633.txt.gz Last modified: 2017/07/03 22:57by 127.0.0.1