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Buttermilk Biscuits by Katy Weseman serves: 8	No ratings Rating Details Rate this recipe Printable View Print Index Cards

The only scratch-made biscuit recipe you'll ever need. Moist and tender in the middle, flaky and golden on the outside. They reheat perfectly, as if fresh made, and are a perfect compliment to gravy, honey butter, or scratch-made jam. You will not be disappointed!

Ingredients:

2 Cups

All-Purpose Flour, plus more for dusting

2 tsp

baking powder

1/4 tsp

baking soda

1 tsp

coarse salt

1/2 Cup

cold butter, cut into small pieces

1/2 Cup

buttermilk, plus more for brushing

1/2 Cup

heavy cream

Directions:

Preheat oven to 375. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Cut in butter using a pastry blender or hands until mixture resembles coarse meal. A good rule is when all large blobs of butter are gone. Add buttermilk and cream and stir to combine.

Turn out dough on floured surface and pat into a 6 1/2 inch round (about i inch high.) Using a floured 2 1/2 cutter, cut out rounds. Transfer to a parchment paper lined baking sheet or a baking stone. Gather scraps, reshape, and continue to cut out till dough is gone. Brush tops with buttermilk. Bake until tops are golden, 22 to 24 minutes.

Reheats well in a toaster oven or regular oven. Just keep the heat low and watch to make sure it doesn't burn.

Categories:

Breads & Quick-breads
Brunch
Low Sodium
Peanut/Nut Free
Side Dishes
Smart Budget Foods