Weekend eating – eggs, fresh fruits and veggies and a buttery biscuit! That’s my kind of weekend eats. What about you? Are you more of a cereal eater, smoothie maker or a no-breakfast eater?
I was looking to make a really flaky, but fast buttermilk biscuit and I came across this recipe. Basically a formed drop biscuit. I was a little skeptical, but I can happily say these came out great! They have a slight crunch on the outside and are pillowy soft and flaky on the in side!
One tip I’ll give you thought it butter really does make these better, so don’t skimp! And this is coming from a (mostly) healthy eating junky!
Now the only dilemma is what to put on top – more butter, jam or Nutella? Which would you choose? Let me know in the comments below!
Easy Buttermilk Biscuits
- 3 cups all purpose flour
- 5 teaspoons baking powder
- 1 ½ teaspoons salt
- ½ teaspoons baking soda
- ½ cup chilled butter
- 1 – 1 ¼ cup cold buttermilk
- Melted butter, to brush the tops
- Preheat the oven to 450 degrees and line a baking sheet with parchment paper.
- Sift together the dry ingredients in a mixing bowl.
- Cube the butter; then cut it into the dry ingredients using a pastry blender or pulse in a food processor. Cut until it becomes crumbly and resembles peas.
- Mix in 1 cup cold buttermilk, just until the crumbs are thoroughly moistened. Add up to ¼ cup additional buttermilk, if needed. The dough shouldn’t be overly wet but, slightly sticky.
- Roll or pat out on a lightly floured surface about ¾-1 inch thick. Cut into rounds using a 2-inch cookie cutter dipped in flour. Do not twist the dough with the cutter. Cut the dough, then lift the cookie cutter up.
- Place biscuits 2 inches apart on the baking sheet. Brush the tops with melted butter or heavy cream. Bake at 450°F for 13-15 minutes until lightly golden and puffed.
- Brush with melted butter after removing from the oven. Serve immediately. Enjoy!