-= Exported from BigOven =-

Best Buttermilk Biscuits

Recipe By: Peter G. Aitken
Serving Size: 0
Cuisine:
Main Ingredient:


-= Ingredients =-
2 cups flour ; (low gluten)All purpose
1 tablespoon baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
6 tablespoons unsalted butter ; cut into bits
3/4 cup buttermilk
1 tablespoon butter ; melted

-= Instructions =-
My wife developed this recipe over the years. Outstanding biscuits! Don't
expect this or any biscuit recipe to be perfect the first time you make it.
It takes a little experience to get to know the right feel of the dough.
Preheat oven to 450° (conventional) or 415° (convection). Convection gives
the most even cooking.

Sift flour, baking powder, salt, and baking soda together in a large bowl.
Cut in butter until mixture resembles corn meal. Add buttermilk, stirring
until a soft dough is formed. Turn dough onto a floured surface; knead well
at least 30 seconds. Roll to 1/2" thickness. Cut as desired. Place on
non-stick baking sheet or greased regular baking sheet. Knead remaining
scraps together into a ball, roll out, and cut more biscuits. Repeat as
often as needed. Brush with melted butter. Let sit 5-10 minutes on baking
sheet before baking. Bake 12-15 minutes in regular oven or 7-1/2 to 8
minutes in convection oven. They will double or triple in height and become
lightly browned on top.

Notes:

1) White Lily brand all purpose flour works the best. Do NOT use White Lily
Self Rising Flour.
2) The dough is very sticky and soft when you first start kneading. Keep
kneading on a well-floured surface until you can roll it out.
3) Kneading the biscuit dough for at least 1/2 minute improves the texture
of the biscuits.


Thanks, Dee Dee. The thanks are actually due my wife, Maxine, who perfected
that recipe over many months. Here's an interesting note - the last time she
made them our buttermilk had turned green so she subbed plain yogurt
(Sunnyfield Farms low fat) and they were just as good if not better!



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