Buttermilk Biscuits
Buttermilk Biscuits
[Note: less sugar probably works fine]
[don't use too much salt]
[cooking time is likely more like 10 or 15 minutes]
2 cups (10 ounces) flour
3/4 teaspoon baking soda
about 3/4 teaspoon salt (to taste)
about 2 tablespoons sugar (to taste, but you need some or the biscuits won't brown)
4 tablespoons (2 ounces) cold butter
1 cup (8 ounces) buttermilk or kefir (also cold)
Combine flour, soda, sugar and salt. Add butter and work into the flour with your hands until the mix is like sand (so there are no chunks of butter). Add buttermilk. Mix gently. You want to do the absolute minimum amount of mixing here, so once you've got all the flour combined, stop.
You can roll the dough out and cut with a 2-inch cutter, but I like to just divide the dough into four or eight lumps and toss them in a greased pan. Bake at 375° F or about 190° C for 30 minutes. You might try a higher temp and less time, but I think they are better like this.
[don't use too much salt]
[cooking time is likely more like 10 or 15 minutes]
2 cups (10 ounces) flour
3/4 teaspoon baking soda
about 3/4 teaspoon salt (to taste)
about 2 tablespoons sugar (to taste, but you need some or the biscuits won't brown)
4 tablespoons (2 ounces) cold butter
1 cup (8 ounces) buttermilk or kefir (also cold)
Combine flour, soda, sugar and salt. Add butter and work into the flour with your hands until the mix is like sand (so there are no chunks of butter). Add buttermilk. Mix gently. You want to do the absolute minimum amount of mixing here, so once you've got all the flour combined, stop.
You can roll the dough out and cut with a 2-inch cutter, but I like to just divide the dough into four or eight lumps and toss them in a greased pan. Bake at 375° F or about 190° C for 30 minutes. You might try a higher temp and less time, but I think they are better like this.