Half-Baked by Liz  recipes, crafting, & other fun things

Buttermilk Biscuits

December 1, 2015 / by Liz

First of all, happy December! It’s officially acceptable to start listening to Christmas music, and I’m pretty happy about that. Though I’m not really sure where the fall went…?!

Anyway, I made these buttermilk biscuits about a month ago for the first time, and have since made them several times! They’re really simple and quick to whip up, and seriously enhance a Sunday morning breakfast sandwich. Here’ my recipe:

INGREDIENTS
makes 6 biscuits

250 g flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon sugar
125 g butter, cold and cut into pieces
150 mL buttermilk, cold
1 egg
1 tablespoon cream

DIRECTIONS

Line a baking sheet with parchment, and preheat the oven to 180C (375F). Whisk together the flour, baking powder, salt, and sugar in a medium bowl.

1 - Dry Ingredients

Add the butter to the flour mixture and work through with a fork or pastry blender, until the mixture is crumbly.

2 - Add Butter

3 - Mix With Fork

Add the buttermilk, and stir with a wooden spoon until the dough comes together.

4 - Dough In Bowl

Dump the dough out onto a floured surface, and pat it into a flat circle, about 3/4″ (~1.5 cm) thick. Use a cutter to cut out 4″ circles. Re-use the scraps only once. Place the biscuits onto the prepared baking sheet.

5 - Dough on Counter

6 - Cut Out

Whisk together the egg and cream, and brush the tops of the biscuits with the egg wash. Bake for 12 to 15 minutes, until golden brown on top. Place on a cooling rack to cool completely.

7 - Egg Wash

8 - Baked

Enjoy!

Final
Signature FINAL

PS: Click here for the printable version of this recipe!

Share on FacebookTweet about this on TwitterPin on PinterestEmail this to someone

2 thoughts on “Buttermilk Biscuits

  1. Shanna says:

    I just finished making these! Turned out amazing! The only thing I struggled with is mixing in the cold butter – mine looked a lot more lumpy than yours and I ended up using my hands and kneading the dough because it was not coming together with the wooden spoon. How do you do that without hand bombing it?

  2. Liz says:

    Hey! Hrm… Honestly, I find the butter here in France to be much softer (even when straight out of the refrigerator) than at home, so it’s definitely possible that it would be harder to mix through! Getting your hands in there might be the best solution, or you could use a food processor if you want to avoid the mess. But I wouldn’t worry too much about some lumps anyway, because it’s the butter chunks that make them flaky :)

Leave a Reply

Your email address will not be published.