Buttermilk biscuits Ingredients
By Jesse Hausknecht-Brown
T
hese 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
14 The Little Hawk - FEATURES
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
5.7.21
