Friday, February 19, 2010

merry's buttermilk biscuits

This is a great recipe, I freeze these unbaked, then take out and bake what I need for supper. This recipe makes 12 biscuits using a 2 1/2 inch square cutter. Before baking and right after I pull these from the oven, I brush the tops with melted butter so this is not a low calorie recipe!


Preheat Oven 425

2 cups all purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tbsp sugar
1/3 cup cold butter
1 cup buttermilk
2 tbsp or more melted butter for brushing tops

Mix together dry ingredients, make a well in middle and pour in buttermilk. Stir until fully incorporated. Turn out onto floured board and using lightly floured hands, pat into 1" thick circle. Dough will be moist so handle gently, dip cutter into flour and cut out biscuits. Do not twist cutter, just cut straight down. Lift out biscuits carefully and place 2" apart on lightly greased baking sheet. Brush tops with butter and bake until golden at 425 degree oven for 13-15 minutes. When done, remove from oven and brush tops lightly with butter again. If you want to save a few calories, leave off brushing with butter after baking.

*FREEZING - cut out biscuits, place on wax paper covered baking sheet, close together but sides NOT touching. Freeze until firm, about 3-4 hours, store in airtight container. Before baking brush with butter and bake for 16-18 minutes.

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