Still going with my theme of “stuff with buttermilk,” I decided to make plain classic biscuits this morning. I actually have never made biscuits from scratch before; in my family, biscuits came out of cans. But they aren’t very hard to do as long as you’re careful with the butter.
This recipe came from the Kitchn, which is a resource I really like for simple recipes with very clear step-by-step instructions that explain why things work the way they do.
Make ur biscuits:
- Cut up 6 tbsp butter and put in the freezer. Preheat oven to 425F.
- Mix dry ingredients: 2 cups flour, 1/2 tsp salt, 1 tbsp baking powder, 1/2 tsp baking soda.
- Cut in butter. The recipe says to use a food processor, which I don’t have, and a pastry blender seemed like too much trouble, so I just used a fork & my hands. Then I put it in the fridge for a minute.
- Mix in 3/4 cup buttermilk until roughly combined. I’m paranoid about cold-butter recipes so I put it back in the fridge again.
- Now the fun part! Roughly press out the dough into a rectangle. Cut into 3 equal size pieces and stack, press to combine. Then cut into 3 pieces again and stack again. This was my favorite part!
- Roll out into a rectangle and cut into 8 pieces. Put on baking sheet. Bake for 12 minutes or so. (I rotated the sheet halfway through and also baked for 15 minutes because my oven sucks.)
- This recipe is straightforward, simple, and almost impossible to screw up if you just follow the steps.
- The biscuits taste good and have a good texture. They’re a little boring but they’re regular biscuits, so they’re not supposed to be fancy. They are pull-apart soft and flaky!
- I like the way that the recipe has you cut them into rectangles instead of circles!
- I would turn the heat up to 450 and bake for 12 minutes.
- I could get a little better at shaping the biscuits. Some of them are a little funny and triangular.
- Other than that I don’t think I’d make many other adjustments, this is a good, quick, well-honed recipe!
With honey and butter heck yeah