2 minute read

Buttermilk Biscuits

Student small businesses: Two ...

By Jesse Hausknecht-Brown

These buttery, flavorful buttermilk biscuits are the perfect accessory to any meal. Flaky layers are created by carefully kneading the dough and folding cold butter shards into the flour mixture. Rich undertones of butter are cut by the sharp flavor of buttermilk to create the perfect biscuit. For me, these buttermilk biscuits have been a go-to for any potluck, party, holiday, or even a weekday dinner that needs something special. These biscuits are best served warm; I would recommend eating them with butter, honey, or ham. Yield: 6-8 biscuits

Recipe from Rick Rodgers’ cookbook, “Comfort Food”

PHOTOS BY JESSE HAUSKNECHT-BROWN

Ingredients

All-purpose flour - 1 cup Cake flour - 1 cup Baking powder - 2 teaspoon Baking soda - 1/2 teaspoon Kosher salt - 1/2 Unsalted butter - 6 tablespoons, chilled Buttermilk - 3/4 cup

Directions

Preheat the oven to 400 F. Have ready an ungreased rimmed baking sheet. In a bowl, sift together the all-purpose and cake flours, baking powder, baking soda, and salt. Cut the butter into tablespoons and scatter over the flower mixture. Using a pastry blender or two knives, cut the butter into the flour mixture just until the mixture forms coarse crumbs the size of peas. Add the buttermilk and stir just until the dough comes together. Knead the dough a few times in a bowl. Turn out the dough onto a lightly floured work surface. Using a light touch, pat out the dough into a round ¾ inch thick. Using a 2 ½ inch round biscuit cutter or cookie cutter, cut out as many rounds as possible. Place them 1 inch apart on the baking sheet. Gather up the dough scrapes, pat them out again, cut out more dough rounds, and add them to the baking sheet. Bake the biscuits until they have risen and are golden brown, 18-20 minutes. Serve hot with butter and honey, if desired.