MMMMMMMMmmmmmbuttermilkbiscuitsforeverymealmmmmMMMMMMM!
Ok, so I had a lot of leftover buttermilk from the pancake recipe, so I turned to Deborah Madison again and discovered this biscuit recipe. It’s friggin great. A little messier to make than the pancakes but even fewer ingredients. Takes about the same amount of time. I’m pretty sure the best possible way to enjoy these biscuits would be with sausage gravy poured over the top of them. Not so vegetarian then, but approximately 25% more awesome (because they are already awesome on their own, with butter and jam or the like.) For breakfast, two or three biscuits seems about right per person, so if you’re cooking for two (or two + baby) a half-recipe will be pretty much perfect. For dinner as a side, you may only need one or two biscuits per person.
| Buttermilk Biscuits |
- 2 cups all-purpose or whole-wheat pastry flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 teaspoon salt
- 6 Tbsp butter
- 1 cup buttermilk
- Preheat oven to 450 degrees. If you have a baking stone, heat the oven for an extra 10 minutes. Otherwise, lightly grease a sheet pan (or use parchment paper, which works great).
- Combine dry ingredients in a bowl.
- Cut the butter into the dry ingredients with your fingers or two knives until the mixture looks like coarse meal. Pour in the buttermilk and stir it with a fork until the dry ingredients are evenly moistened.
- Lightly flour the counter, turn out the dough, and pat it into a circle about 3/4 inch thick. Cut into rounds or another shape. Reassemble the scraps and cut them out as well.
- Bake the biscuits directly on the hot baking stone or on the sheet pan until light brown, 15 to 20 minutes.
