Tasty Tuesday: Buttermilk Biscuits

Big, warm, soft buttermilk biscuits.

Eat them in the morning, slathered in gravy or eat them in the evening, alongside fried chicken.

They're pretty much perfect.

We used to buy the refrigerated biscuits in the blue can all the time. They were convenient, easy, and pretty good.

But then, years ago, I started making my own.

And I've never looked back.

Making homemade biscuits may not be as convenient as pulling a tube out of the fridge, unraveling the wrapper, whacking it on the counter, and placing the dough on a cookie sheet . . . but it's pretty close.

I toss the ingredients in my food processor, mix it up, plop it onto a cookie sheet, flatten it a little with my hands, and cut out the biscuits. Start to finish, it takes me about 5 minutes to whip up the very best biscuits. Ever.

The hardest part about it???

Trying to keep my little ones from gobbling them all up!



Notes:

• I never buy buttermilk. I measure about 1 cup of whole milk and mix in 1 tablespoon of white vinegar (or lemon juice) and leave it. After I add the other ingredients to the processor, the milk has curdled nicely, and I stir it and add it, as well.
• I love my Silpat mats and use them whenever I can. I plop the dough onto a mat, cut out the biscuits, and bake them right on the mat. There is no need to use extra flour. There is no mess. The food bakes evenly.
• Most recipes using buttermilk will include baking soda because of the acidity. I have added the baking soda to this recipe and have made different recipes altogether. The biscuits do not rise as well and are not as fluffy, in my opinion. 
• These turn out well using whole milk in place of the buttermilk.
• I almost always use butter-flavored shortening. It produces a rich, flavorful biscuit.
• I have used half all-purpose flour and half whole wheat flour. They turn out well, but as with any whole wheat recipe, the biscuits are a little denser and not as fluffy. I highly recommend using all all-purpose.
• If the dough is too wet, add 1 teaspoon flour; if it's too dry, add 1 teaspoon water or milk. I like it a little on the sticky side. Too much flour will make the biscuits tough. If the dough sticks to my metal biscuits cutter, I shake it to get it out. I always have some residual dough on my hands when I am finished.   
• As with any dough, you do not want to over-work it. I run my food processor long enough only to combine the ingredients. After I dump it out, I pat it a few times to get it to the thickness I desire. 
• You can cut the biscuits any size. I use my 2½" or 3" (shown here) cutters. You'll know when they're done when the edges start to brown. I rarely use the timer when I make breads. I tend to just bake until my eyes tell me it's done.
• If you rub a stick of butter on the tops when they come out of the oven, they will taste like KFC's biscuits, but better.
• The biscuits start to separate across the middle. It makes it easy to pull the halves apart and add butter, jam, or gravy. Or, if you're like my hubby, you can eat them plain. (But why would you want to do that?)

Buttermilk Biscuits
Ingredients:
2 c  flour
1 Tbsp baking powder
1 tsp salt
1 Tbsp sugar
1/3 c shortening
1 c buttermilk

Directions:
1. Place all ingredients in food processor, fitted with dough blade, and mix until dough pulls away from the sides.
2. Turn out onto a baking mat, or floured surface, and pat dough out to about 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used.
3. Bake on the baking mat or an ungreased cookie sheet at 400°F for 13 to 15 minutes or until edges begin to brown.