On page 21 of Baking: From my home to yours, Dorie has a recipe for a Basic Biscuit and how manipulate the recipe for buttermilk biscuits. I had buttermilk left over from the Chocolate Chocolate Cupcakes. These were amazing and smelled especially great while in the oven. I did freeze most of them and when baked they didn’t puff up quite a bit as the fresh ones but still had a great taste and texture to them.
Buttermilk Biscuits by Dorie Greenspan (makes 12)
2 cups all purpose flour (or 1 3/4 C all purpose flour
and 1/3 C cake flour)
1 Tb baking powder
1/4 tsp baking soda
2 tsp sugar
1/2 tsp salt
6 Tb cold unsalted butter, cut into 12 pieces
3/4 C cold buttermilk
1. Preheat oven to 425 degrees and line baking sheet with parchment or silicone mat.
2. Whisk the flours, baking powder and soda, sugar and salt together in a bowl. Drop in the butter and using your fingertips (or pastry blender) rub the butter into the dry ingredients until the mixture is pebbly.
3. Pour the buttermilk over the dry ingredients and toss with a fork gently until you have a nice soft dough. Knead the dough very gently 3 or 4 times just to bring together.
4. Lightly dust work surface and quickly pat the dough with your fingers into a 1/2″ thick disk. Use a 2″ biscuit cutter and cut the dough into 12 biscuits and transfer to your baking sheet.
5. Bake biscuits for 14-18 minutes until they are puffed and golden brown.
buttermilk biscuits
