Featherweight Buttermilk Biscuits
Serves: 4
Jewel Boehm
1 January 1970
Based on User reviews:
44
Spice
40
Sweetness
56
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 tbsp
Sugar1 tbsp
Cornstarch2 tsps
Baking Powder1 tsp
Baking Soda1 tsp
Salt3 cup
Buttermilk (chilled)Directions:
1
Preheat oven to 450°F
2
Sift first 6 ingredients into large bowl
3
Add butter and rub in with fingertips until mixture resembles coarse meal
4
Add buttermilk and stir until dough forms
5
Turn dough out onto floured surface; knead until smooth, about 8 turns
6
Roll out dough to 1-inch thickness
7
Using 2-inch-diameter biscuit cutter or cookie cutter, cut out biscuits
8
Gather scraps; roll out to 1-inch thickness and cut out additional biscuits
9
Transfer biscuits to large ungreased baking sheet
10
Bake until golden, about 12 minutes
11
Serve warm
12
Preheat oven to 450°F
13
Sift first 6 ingredients into large bowl
14
Add butter and rub in with fingertips until mixture resembles coarse meal
15
Add buttermilk and stir until dough forms
16
Turn dough out onto floured surface; knead until smooth, about 8 turns
17
Roll out dough to 1-inch thickness
18
Using 2-inch-diameter biscuit cutter or cookie cutter, cut out biscuits
19
Gather scraps; roll out to 1-inch thickness and cut out additional biscuits
20
Transfer biscuits to large ungreased baking sheet
21
Bake until golden, about 12 minutes
22
Serve warm