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05/14/2011 National Buttermilk Biscuit Day Flaky Buttermilk Biscuits

Source of Recipe

My Recipes


Recipe Introduction

Saturday is National Buttermilk Biscuit Day, and you've gotta love a day dedicated to biscuits. What is the difference between buttermilk biscuits and plain baking powder biscuits? The addition of buttermilk is adding an acid, which reacts with the baking soda. If you were to make the same recipe with regular milk, the biscuits wouldn't raise as much, if at all. The buttermilk also makes biscuits incredibly tender. The type of flour you use also will affect the outcome of biscuits. A flour made with soft, winter wheat which means less protein, makes it perfect for quick breads, biscuits, muffins and cakes. Great Southern bakers swear by White Lily flour.

List of Ingredients

HOME COOKIN’ 05/14/2011 National Buttermilk Biscuit Day Flaky Buttermilk Biscuits




Flaky Buttermilk Biscuits


9 ounces all-purpose flour (about 2 cups)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons chilled butter, cut into small pieces
3/4 cup fat-free buttermilk
3 tablespoons honey


Recipe



• 1. Preheat oven to 400°.

• 2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes.

• 3. Combine buttermilk and honey, stirring with a whisk until well blended. Add buttermilk mixture to flour mixture; stir just until moist.

• 4. Turn dough out onto a lightly floured surface; knead lightly 4 times. Roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Re-roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness. Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper. Bake at 400° for 12 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.