For the longest time I wanted to make butter! I searched on how to make it and found out it was very easy… and the bonus was getting buttermilk in the process. I was quite happy. The question was, what do I do with all this buttermilk? Biscuits of course!
The recipe is quite easy and pulls together quickly… you just need a little arm strength!
You will need:
- 2 1/2 cups of all purpose flour
- 1 Tbsp. of baking powder
- 1 tsp of baking soda
- 1 tsp of salt
- 1 Tbsp. of sugar
- 12 Tbsps. of cold butter
- 1 cup of cold buttermilk
- 1 egg (right out of the fridge)
To start, pre-heat your oven to 425°F – it’s important that your oven be really hot. You want to line a cookie sheet with some parchment paper.
In a large bowl, mix all your dry ingredients together. Cut into cubes the cold butter – make sure you don’t manipulate too much the butter to prevent softening it. The colder your butter, the fluffier your biscuits will be.
Using a pastry cutter, break the butter into the flour until you get a crumbly mixture.
In a large measuring cup, measure your buttermilk and mix in your egg. Make a well in the center of your flour and pour in buttermilk mixture. Mix gently to combine.
Now the fun part, kneed your dough on a floured surface until it all comes together. Do not over kneed it as you don’t want to soften your butter too much.
Press your dough down on your floured surface and using a rolling pin, roll out the dough until you reach a thickness of around 10 inches. Fold your dough in thirds, and then in half. Press down, and roll again. Repeat this process a few times.
Once you completed the fold and roll, you want your dough to be at around 10 inches in your last roll. Using a cookie cutter (any shape you wish – I used round), cut your biscuits and place on your parchment paper. Repeat until you have completed all your biscuits (should yield around 10 biscuits).
Bake for 20 minutes or until the top and bottom are golden brown. Let them cool 5 minutes before serving – the fluffy layers will peel easily! You can serve with soups, stews or as a side to any dish. If you wish, you can double the recipe, and place uncooked biscuits on a parchment paper and freeze overnight. Simply put the frozen biscuit dough in a large freezer bag and bake as needed – just add 5 minutes to your baking time when baking from frozen. Enjoy!!
