Buttermilk Biscuits · Crust & Crumb Academy

Buttermilk Biscuits

I have been using this recipe for years because of one tool in my kitchen.

This recipe can be made in the time it takes to brew a pot of coffee or in less time that it takes for you over to come up to temperature.

I do not remember where I found the original recipe, I am sure mine has drifted a bit.

Recipe:

2 Cups all purpose flour (Blue Bird is the house flour for everything)

2 teaspoons Baking Powder

1 teaspoon Salt

1/2 teaspoon Baking Soda

1/4 pound (1 stick) salted butter (cold out of the fridge)

3/4 cup buttermilk

The hack - a food processor. No grating of butter needed.

The process:

preheat your oven to 425 degrees
add all of the dry ingredients to the food processor and run it on low for 20 seconds or so to mix the dry ingredients
Add the stick of butter. you do not need to slice it (trust me).
run the food processor at high for 10 - 20 seconds, check the mix you want little balls of butter no more than 1/8" in diameter. Just repeat the process until you get the right consistency. You can go further if you want, just don't over do it, the consistency of Bisquick is ok.
Option A for the adventuresome add the butter milk directly to the mix and pulse the food processor until you get shaggy dough. Option B take the dry mix and in a bowl mix it with the butter milk until you get a shaggy dough.
Time to work the dough, you are not going to knead the dough but press it and fold it to build layers. I press and fold 3 to 4 times.
The final press should be about 1/2" thick and will make 10 - 12 2" biscuits or you can be like me and use the dough scraper and cut it. Power hint - you need a sharp edge to cut biscuits using something like a class to cut the biscuits will seal the edges and you will not get a good rise.
Bake 15 - 18 minutes - every oven is different 17 minutes is the sweet spot for me.

One issue on my bake in the picture - my baking powder has ran out if mojo (lid was loose) and the rise was not the greatest. They still worked perfectly with Biscuits and Bacon Gravy yesterday.

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Buttermilk Biscuits