Everyone has their own recipe but, I've found, there isn't an all-purpose biscuit. That is, a biscuit you would make for biscuits & gravy probably wouldn't be the same for an accompaniment for bacon & eggs. This particular biscuit is very good with fried chicken and, with a little variation in baking, can be quite a good partner for most foods you'd like with a biscuit.
- 2 cups unbleached, all-purpose flour
1 tbsp baking powder
1 tsp kosher salt
6 tbsp unsalted butter (substitute half shortening for more flakiness)
1/4 tsp baking soda
1 cup buttermilk
Preheat oven to 450 degrees Fahrenheit.
Combine first three ingredients in a large bowl and whisk together well.
Add the butter and/or shortening to the bowl. Using the whisk as a pastry cutter, mix the butter into the flour mixture. This will take a couple minutes. Your flour mixture shouldn't have any chunks larger than a pea. Throw the bowl into the freezer along with a large tablespoon or serving spoon .
Get biscuit cutter (or large-mouthed drinking glass) and put aside. Prepare your cookie sheet by a light greasing of cooking spray or butter. Put aside.
Measure out 1 cup of buttermilk (with a little over) and add the baking soda. Whisk together well.
Get the bowl and spoon from the freezer. Adding in thirds, pour in the buttermilk and mix it in the flour with the back of the spoon just until mixed.
Flour your work counter and turn out the dough unto the floured counter. Working quickly, knead the dough about 12 times. Pat the dough down gently to an inch thickness.
Using your biscuit cutter, push straight down (don't twist) and place the cut dough on the cookie sheet. Depending on the size of your cutter, you can get 4 large biscuits or 6 smaller biscuits.
Bake for 10-14 minutes.
2 blog comments below
That looks delicious! I remember the best buttermilk biscuits I EVER had was in Carlsbad New-Mexico when I was on holiday there a few years back. We were having breakfast in one of your typical diners. Sausage patty with bacon and biscuits with gravy. And bottomless coffee. Just hit the spot at the time.
deanhills on Sun Jun 29, 2014 7:30 pm
Thanks! They're really quite good and you can have them in the oven while your gravy is cooking
PBMaxx on Thu Jul 03, 2014 11:18 pm