Buttermilk Biscuits from Scratch

Buttermilk Biscuits from Scratch:
(a mixed variation of a couple of recipes I found)

4 cups all-purpose flour
2 cups buttermilk OR sour milk (1 3/4 cups milk + 1/4 cup vinegar)
2 tbl baking powder
2 tsp salt
2 tsp sugar
1 tsp baking soda
12 tbl COLD butter sliced thinly

Using KitchenAid Stand Mixer…. add flour, baking powder, baking soda, salt and sugar to bowl, Using whisk attachment, whisk on 2 to blend completely. then, add cold butter, and blend on level 3 or 4 until butter is cut into flour mixture, i set my timer for 5 minutes. When it is done, it should resemble corn meal. Then, change to dough hook, and on speed 2, slowly add buttermilk/sour milk until fully incorporated. Dough will appear not fully done/wet. With dough scraper, scrape from bowl onto a very well floured surface. cover top of dough with additional flour and work with hand, folding dough into third and spreading as you go. I did NOT use a rolling pin, although some people do, working with your hands keeps the dough from being over worked, and builds the flaky layers. Use cutter or (i used a wine glass) and cut circle shapes for biscuits. Bake in a 350 oven for 20-30 minutes until golden brown on top. This made 2 dozen biscuits for under $1!

I made scrambled eggs with chives and bob evens sausage patties to serve with them! But they were also delicious with honey poured over them YUM!

Buttermillk Biscuits

2 thoughts on “Buttermilk Biscuits from Scratch

  1. Can you freeze them, before or after they are baked. Can’t use all, there’s only 2 of us and usually just me. Great Grandpa the primary cook although there are times when the house fills up on short notice. Sausage gravey and biscuits is a favorite.

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