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It Bakes Me Happy

May 8, 2012 By Emily Leave a Comment

Buttermilk Biscuits

Filed Under: bread, bread/rolls, breakfast Tagged With: buttermilk, Family

Hot, fresh buttermilk biscuits are perfect with a smear of butter and jam or along side your next dinner.

buttermilk biscuits
If there is one memory I have of my grandmother (Ma, as we called her growing up) it’s that whenever we visited her there was always a cast iron skillet on the stove with the remains of breakfast sausage in it. Fast forward to a few years ago to me as a newlywed and a husband with a great love of all things pork. It was in the first few months of our marriage that I learned how to make real sausage gravy – in college my sister and I always used that powdered package from the store. My husband loved the homemade gravy so much we used to have “Brinner” once a week back then, it usually consisted of sausage gravy with biscuits, home fries and scrambled eggs. Sunday night I was picking his brain for dinner ideas and he said, “breakfast, biscuits and gravy.”
In the past I usually have been prepared with pre-made biscuits, like the kind from the can or freezer, you hardcore bakers out there just cringed I know. But with a full time job back then I did what I had to do. Sunday we didn’t have any cheater biscuits on hand, so I made my own. Back to my Ma, another thing she always had in her kitchen was a set of cookbooks called Pots, Pans & Pioneers II. My sister inherited her set of books, but a couple of years ago she stumbled across one for sale and bought it for me. Your probably thinking to yourself get to the point already! Ok here it is = it was to this book that I turned for guidance on traditional buttermilk biscuits, I halved the recipe and opted for butter instead of shortening, it’s a preference thing. Next time your whipping up a batch of gravy or are in the mood for biscuits give this recipe a try. I hope you’ll enjoy them as much as we do, happy baking!
buttermilk biscuits
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Buttermilk Biscuits

Prep 5 mins

Cook 12 mins

Total 17 mins

Author Emily

Yield 1 dozen

Ingredients

  • 1 1/2 c flour, sifted
  • 1 1/2 tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 tsp salt
  • 2 1/2 Tbs butter
  • 1/2 c buttermilk

Instructions

  1. Preheat your oven to 450º. In a large bowl whisk together the dry ingredients, using a pastry cutter/two knives or your fingers cut in the butter.
  2. Once the mixture is sandy looking slowly add in the buttermilk until a dough forms.
  3. Turn it out onto a floured surface and knead for a minute, roll the dough out to 3/4" thick.
  4. Using a biscuit cutter or a glass cut out the biscuits and place on a baking pan.
  5. Brush the tops with butter and bake for 10-12 minutes, until golden.

Notes

Recipe adapted from Pots, Pans & Pioneers II - Molly Hoskins, pg. 345

Courses biscuit, bread

 

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