I’ve never made my own biscuits from scratch. It’s so easy to defer to Pillsbury for that, and I’ve done it again and again. And as good as these biscuits are, I’ll probably keep buying the frozen kind anyway. Not that these were difficult to make or anything. In fact, it was kind of fun because I baked them with me niece, Evie. We giggled a lot and they turned out to be delicious, but still. I really do love those frozen Pillsbury buttermilk biscuits. And they don’t make a mess in my kitchen. So.
Are you still here? Good. Let’s move on.
Now if you give this recipe a try and you happen to be baking with an 11 year old, you may want to stand far away from her when it comes to the beat-the-dough-with-a-rolling-pin part. I came precariously close to getting a black eye, which on the one hand would have really livened up this post, but on the other hand would have been rather embarrassing to explain to people. Luckily, neither of us was harmed in the making of these biscuits. And in the end, we enjoyed them very much. Especially with some strawberry butter slathered on them. Mmmm. Really good stuff.
Recipe: Buttermilk Biscuits
(found via Brownies for Dinner)
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
1 stick (1/2 cup or 8 tablespoons) butter, cold
3/4 cup buttermilk
Preheat oven to 450 degrees and line a baking sheet with parchment paper.
Mix together all dry ingredients. Using a pastry cutter, cut the butter into the dry ingredients until it resembles coarse pea-sized crumbs. Make a well in the center and pour in the buttermilk. Stir until the flour is just incorporated, but dough is sticky and loose.
Pour dough onto a floured surface and knead for 1 minute. The dough should be smooth and no longer wet. Add more flour if dough is sticking. Shape the dough into a ball and hit it with a rolling pin, turning it and folding it with every few whacks. Do this for a couple of minutes.
Roll dough until it is 1/4″ thick, then fold it in half. Cut biscuits using a biscuit cutter or a glass. Place on baking sheet. Make sure biscuits are slightly touching so they help each other rise. Bake 12-15 minutes, until the tops are golden brown.
Makes 10-12 biscuits