Buttermilk biscuits - this is an easy never fail recipe that produces tender, fluffy, "melt in your mouth" biscuits. Perfect for a breakfast sandwich or simply served with butter and honey or jam. They're very versatile and can be easily changed to suit your style. I often toss in cheddar cheese, maybe some bacon, or some spices and herbs to serve with dinner. Give them a try, you won't be sorry!
Adjust rack to center position and heat oven to 450 degrees F.
Sift both flours, baking powder, baking soda, sugar and salt together into a mixing bowl or workbowl of food processor fitted with steel blade. Using your fingertips, pastry blender, or steel blade of food processor, rub, cut, or process butter into dry ingredients until mixture resembles coarse crumbs with some slightly larger lumps of butter. (If using your fingers to rub in the butter, don't let your fingertips touch or the friction will melt the butter.) Make a well in the center and pour in 3/4 cup cold buttermilk. Mix with a spatula or fork until mixture forms a soft, slightly sticky ball (adding additional buttermilk as necessary for dough clumps to form ball). Do not overmix. If using a food processor, add buttermilk and pulse process until dough gathers into moist clumps. Remove and form into a ball.
Divide dough into 12 equal portions. Working quickly with lightly floured hands, gently bat a portion of dough back and forth between hands until a rough ball begins to form. Cup palms and lightly pat dough ball to flatten slightly, and form into a rough round. Repeat with remaining dough and place formed dough rounds about 1-inch apart on an ungreased or parchment-lined baking sheet. Carefully brush dough tops with 2 tablespoons melted butter. (At this point, biscuits can be loosely covered with plastic wrap and refrigerated for up to 2 hours.) Bake on the center rack of a preheated 450 degree F oven until biscuits are light golden, about 10 to 12 minutes. If desired, brush the hot biscuits with additional melted butter. Serve immediately.
Resist the urge to add more flour to the dough -- the wetter the dough, the less the handling, the more tender the biscuit.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Dozen (1140g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 1091 (36%)|
|Amt Per Serving||% DV|
|Total Fat 121.2g||162 %|
|Saturated Fat 74.7g||373 %|
|Monounsaturated Fat 30.7g|
|Polyunsanturated Fat 6.3g|
|Cholesterol 313.4mg||96 %|
|Sodium 45358.9mg||1564 %|
|Potassium 891.5mg||23 %|
|Total Carbohydrate 443g||130 %|
|Dietary Fiber 9g||36 %|
|Sugars, other 434g|
|Protein 49.9g||71 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3010
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