Make some hot flakey biscuits! And slather them with butter. Made by you, which is how life brought you buttermilk. These biscuits whip up insanely fast, and after you roll & cut them you can toss them straight in the freezer, to pull out for hot bicuit bliss any time you like. And the best part is they use almost exactly the amount of buttermilk that you’ll get if you make butter from a pint of cream, as in my last post.
Now, I know there is a bevy of opinion on what exactly “buttermilk” is, whether it is the stuff you get when making butter from cream, or if it is the stuff you buy at the store (which is much thicker and tangier). I say the word originated with the milky stuff extracted from cream when making butter–the store bought stuff being a commercial version which has been cultured and otherwise adulterated for various reasons. But no matter! You can use either in the recipe, with excellent results.
I started off with Joy’s recipe for Dad’s Buttermilk Biscuits and made just a couple minor changes, definitely go check out her recipe and read her cute story to go with it! If you haven’t been to her blog before, prepare to become addicted.
Buttermilk Biscuits (adapted from Joy the Baker)
- 3 cups all purpose flour
- 1 to 2 Tbs sugar, depending on whether you like “sweet” biscuits
- 4.5 tsp baking powder
- 3/4 tsp cream of tartar
- 3/4 tsp salt
- 3/4 cup (1.5 sticks) butter, cold and cut into cubes
- 3/4 cup buttermilk
Place dry ingredients in a food processor (I used the same one that I used for making butter, didn’t even clean it out!) and whirl a few times to mix. Add butter and pulse until the mixture forms large crumbs. If you are a biscuit purist, you’ll cut in the butter by hand to get just the right sized pieces. Not I. Add buttermilk and process just until the mixture forms into a lump of dough. Turn out onto a lightly floured surface and knead a few times, until smooth. Roll to 1/2 inch thick and cut as you like for biscuits. Biscuits can be frozen at this point–place them on a tray or plate in the freezer until frozen, then transfer to a ziploc freezer bag or airtight container. Remove frozen biscuits from the freezer 30 minutes prior to baking. Place biscuits on a baking sheet; brush tops with a little more buttermilk, or some plain milk or cream, or a lightly beaten egg–any of these will give a beautiful brown top. Bake at 400 for 12 to 15 minutes. Enjoy warm with fresh butter!