Buttermilk Biscuits

Recipe by: Victoria Blashford-Snell, Brigitte Hafner | from The Illustrated Kitchen Bible

Cookstr

Course: Side Dish

Total Time: Under 30 Minutes

Skill Level: Easy

Cost: Inexpensive

Photo by:

Light and fluffy, these American favorites are best served straight from the oven with plenty of butter.

Yield: Makes 12 biscuits

INGREDIENTS

2 1/3 cups all purpose flour, plus more for kneading
1½ tbsp sugar
2 tsp baking powder
¾ tsp baking soda
¾ tsp salt
6 tbsp butter chilled, cut into thin slices
1 cup plus 2 tbsp buttermilk, plus more for glazing the tops

Special equipment:

2 2/3 in (6cm) round cookie or biscuit cutter

Directions

1. Preheat the oven to 425°F (220°C). Have an unbuttered 10in (25cm) round cake pan ready.

2. Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl. Use your fingertips to rub in the butter until the mixture resembles fine crumbs (or cut in the butter with two knives).

3. Add the buttermilk and stir, adding a little more buttermilk if needed, to make a soft dough.

4. Turn the dough out onto a lightly floured work surface. Knead once or twice, then gently shape into a rectangle about 1in (2.5cm) thick. Using a 2½ in (6cm) round cookie cutter, cut out the biscuits and place them in the cake pan with the sides of the biscuits touching. Gather up the scraps, knead together gently, and cut out the remaining biscuits, discarding any scraps.

5. Brush the tops with buttermilk. Bake for 15–20 minutes, or until the biscuits are risen and the tops are golden.

Notes

Good with plenty of butter and strawberry jam. Another time, use the biscuits to make strawberry shortcakes: Cut each biscuit in half. Top each with lots of sliced, sweetened strawberries and whipped cream.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Calories 154kcal (8%)

Calcium 77mg (8%)

Vitamin C 0mg (0%)

Vitamin A 52mcg RAE (2%)

Potassium 63mg

Magnesium 8mg

Protein 3g

Sugar 2g

Fiber 1g

Total Carbohydrate 21g