Buttermilk Biscuits

The first thing that comes out of my husband’s mouth when I say I’m making soup is, “biscuits too?” “yes of course I am” I reply….but he never fails to ask. He’s right, soup can feel boring without a fluffy homemade biscuit on the side!

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The biscuit problem can be very real! Some are made with Crisco, some with sour cream, milk, buttermilk. Some sweet, and some not.

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The ultimate problem for me is sticky dough, oh, I just can’t stand it! Some recipes I would end up with more dough on my hands than on the cookie sheet! So I worked with different recipes to create this one, and the family loves it! See how clean my hands are? That’s success!

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This recipe is quick, easy, and can be mixed up in just a few minutes, with dough free hands….. just how I like it.

Buttermilk Biscuits

  • 2 1/2 cups unbleached flour
  • 1 tbsp + 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp salt
  • 2 tsp sugar
  • 1 stick cold butter
  • 1 cup buttermilk or sour milk

DIRECTIONS

  • Preheat oven to 400
  • In a medium mixing bowl, mix flour, salt, sugar, baking powder, and baking soda with a wooden spoon.
  • Cut in 1 stick very cold butter with a pastry cutter until butter is pea size. (you could also use a fork)
  • Add buttermilk and stir in with a wooden spoon until combined.
  • Place dough on a lightly floured surface and pat out until it’s about an inch and a half high.
  • Using a circular cookie cutter or juice glass cut out 12-15 biscuits.
  • Place on an un-greased  cookie sheet.
  • Bake 15-17 minutes or until lightly brown.

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