Buttermilk Biscuits

By Bailey1_

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon sugar
• 1/2 teaspoon salt (or more to taste)
• 8 tablespoons (1 stick) cold butter, cold
• 3/4 cup of buttermilk

Details

Servings 8
Adapted from dishingupdelights.thedailymeal.com

Preparation

Step 1

Makes 8-10 large biscuits

Preheat the oven to 450 degrees.

Mix together the flour, baking powder, sugar, and salt.

Cut the stick of butter into pieces, and work into the flour mixture with your hands or a pastry blender until it resembles pea-sized crumbs.

Add the buttermilk, mixing until a bit loose and sticky.

Pour dough out on a floured surface, and knead for a minute. Dough should be smooth and no longer wet. You can sprinkle more flour on the surface if you find it sticky.

Place on a greased baking sheet close together (so they rise up not out). Brush each biscuit with a bit of egg wash and bake for 15 minutes or until the tops are golden brown.


Hey everyone! Yes, buttermilk freezes well. Just freeze it by the tablespoon-full in an ice cube tray. Defrost at room temp and mix well before you use it!


I freeze my buttermilk in portions based on the recipes I make fairly regularly. Then I just pull them out of the freezer, thaw, and bake. I wasted oodles of buttermilk for years before discovering that I could freeze it. Liberating, isn't it?