Cooperstown Farm Buttermilk Biscuits
By Addie
I scribbled down this recipe when our family visited the Cooperstown Farm Museum more than 25 years ago. I must have gotten it right, because these biscuits turn out great every time. —Patricia Kile, Elizabeth, Pennsylvania
Ingredients
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons cold butter
- 3/4-1 cup buttermilk
- 1 tablespoon milk
Preparation
Step 1
In a large bowl, combine the flour, baking powder, baking soda and salt; cut in butter until mixture resembles coarse crumbs. Stir in enough buttermilk just to moisten dough.
Turn onto a lightly floured surface; knead 3-4 times. Pat or roll to 3/4-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place on a baking sheet coated with cooking spray.
Brush with milk. Bake at 450° for 12-15 minutes or until golden brown. Yield: 8 biscuits.
.................................
REVIEWS:
Very good recipe. Is definitely a keeper. A tip to FACSteacher & others without buttermilk. Put a tblsp vinegar or lemon juice in measuring cup then add enough milk to make 1 cup. Stir, let sit 5 minutes & volia! Buttermilk! We do not use buttermilk very often. When I when need a cup or less of buttermilk I just make my own. You can also use equal amount of plain yogurt.
While my biscuits didn't look exactly like the picture, they were so light and fluffy! The recipe was quick to put together, too. I used a dry buttermilk powder substitute but would like to try actual buttermilk. I just used what I had on hand. I will make these again!
Very tasty biscuits. Will be making these again for sure!
I am a new biscuit baker and this is the best recipe I have tried yet! I was impressed with the accuracy of the recipe and the height of the biscuits! I am sharing this recipe with my daughter.
Can't complain for a lower-fat biscuit recipe! I admit I'm used to the Southern recipe my grandmother made for me as a child, which is LOADED with shortening. It was very moist and flaky but obviously not so healthy. I don't eat a lot of wheat and gluten these days and although I can make some pretty good gluten-free drop biscuits, I was really craving a true wheat-y, buttery, soft biscuit this morning for breakfast. This did just the trick! I will say that I only used 3/4 C. plus 1 Tbsp. of the buttermilk. Next time I will use the full cup as I felt my biscuits were just slightly crumbly and could have used a tad more moisture. I brushed with melted Earth Balance spread instead of the milk and doubled the salt. I also added a tsp. of raw sugar. I think next time I'll add a touch more sugar and salt and an extra Tbsp. of butter for flavor. If you eat them straight from the oven, you are going to get a slight baking powder taste in your mouth...so let them rest about ten minutes (if that's possible!) before slicing, buttering, and devouring.
Very light fluffy biscuits, but I could taste the baking soda. A little honey with whipped butter did correct it, but I'd try with less next time.
I found this recipe yesterday and made them with dinner and my whole family loved them, They gobbled them up right away and was asking for more, they were absolutely delicious! This will now be the only biscuit recipe in my recipe box here at home!
Oh so flaky and delicious! :) :) These are awesome with just about any meal. My new favorite :)
This recipe is Wonderful!! Makes a nice thick biscuit. I used these with the Best Ever Chicken and Biscuits recipe. What a wonderful meal! Ended it with a buttery biscuit topped with homemade peach butter!
Patricia, you got it right. I made these and they are delicious, AND healthy! I wouldn't change a thing. I make these in bulk and freeze them, and they freeze well.