BUTTERMILK BISCUITSfeatured

I’m a sucker for a great little black dress. Which is probably why I have *cough* 12 *cough* hanging in my closet right now. Heels or flats? Doesn’t matter. Add color or keep it classic black? Still doesn’t matter. It. Just. Works. Everytime. It’s idiot proof and which is why I love it so much.

These biscuits are the little black dress of carbs. They work great a million different ways. Perfect for breakfast, awesome with soup or as the bun to a fried egg sandwich (seriously, try this.. add some cheese, herbs and grilled onions… you’re welcome) plus they are really, really easy to make. Hollah.

Once you’re comfortable with the recipe, try it a different way. Roll the dough out, add cinnamon and brown sugar, bake and then drizzle with a glaze to make a flaky cinnamon roll. Dice up some jalapeno’s toss them into the dough and top each with cheese before you put them in the oven for a spicy alternative. Kid you not, the variations for this recipe are limitless; go crazy.

Recipe: Buttermilk Biscuits  |  Soundtrack: The Commodores

INGREDIENTS

• 4 Cups Flour
• 1.5 Tbsp Sugar
• 2 Tsp Salt
• 4 Tsp Baking Powder
• 1 Tsp Baking Soda
• 1 Cup Cold Unsalted Butter
• 1.5 Cups Buttermilk

Directions:
Preheat Oven to 375°. In a large mixing bowl, combine dry ingredients together using a fork. Using a pastry blender, cut in the butter until mixture looks like coarse crumbs. Pour in the buttermilk.

Using your hands fold the dry ingredients into the buttermilk until the dough comes together and is sticky. It will feel a bit crumbly too.

Dump out the dough onto a floured surface. It will be kind of shaggy and you’ll have some loose dough that hasn’t quite stuck to your main ball of dough, just use your hands and work in those loose bits so it is all incorporated. Fold the dough over itself 4-5 times. This is how you form those awesome layers in a flaky biscuit, so don’t skip this step!

Roll out the dough until it’s 3/4-1 inch thick. Thick is good. Using a 3 inch circular cookie cutter (or biscuit cutter if you have it) cut out your biscuits and place on a cookie sheet. Gather the extra dough together and repeat this step until you are all out of dough. Use your thumb and make a little dimple in the top of the biscuits; this will help them rise evenly.

Bake approx 15 minutes until golden brown.

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