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Category: Side Dish
Buttermilk Buscuits - TastyPlanner.com
Chef: John
a lightened-up southern favorite. they’re rich and flaky, easier and easier to make with practice
2 points per biscuit
Recipe Source: ww
Ingredients
1.5 cups all-purpose flour
1.5 tsp baking powder
.5 tsp baking soda
.25 tsp table salt
.25 cup Butter, cold
.5 cup buttermilk, cold
1 Tbsp all-purpose flour, for rolling out dough
Instructions
Preheat to 450 degrees
In a bowl, combine flour, baking powder, baking soda and salt; mix well.
Cut cold butter into about 8 pieces. Work butter into flour fix with a pastry cutter, knife or fork until butter forms pieces the size of small peas. (Do no blend butter in completely, dough should look lumpy.)
Make a well in center of dough and pour in buttermilk. Work into dough just enough to moisten all of flour: start with a pastry cutter and finish by kneading dough against side of bowl about 4 to 6 times until all flour has been worked in and dough comes together. Do not overwork; small pieces of butter should still be visible.
Working on a lightly floured surface, roll out dough into a 6×8-inch rectangle, about .5-inch thick. Cut dough into 12 equal pieces. Place biscuits on an ungreased cookie sheet and bake until tops start to turn golden, about 10 to 12 minutes. Yields 1 biscuit per serving.
hint: the less you work the dough, the better the results
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