Paper and Ink Imaginings

just playing with paper and ink

Buttermilk Biscuits

5 Comments

What do you do with the buttermilk left over after making a chocolate cake? I made a chocolate cake for Offspring1’s birthday last week, and was only able to find a quart of buttermilk (no pint in the store that day).

raw biscuits

I make Buttermilk Biscuits.

baked biscuits

(And, yes there is a biscuit missing between the 2 photos…someone in the house (not me – I only nibble at dough scraps while cutting them!) consumes entire raw biscuits if I don’t get them into the oven quickly.)

I have combined several recipes over the past few years, and here is what I have been baking:

Buttermilk Biscuits

  • 2 cups bread flour
  • 1 Tbsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp salt
  • 6 Tbsp butter, cut up
  • 1 cup buttermilk

Preheat oven to 450 degrees F.

Combine dry ingredients and mix well. Cut in butter with a pastry blender, until butter resembles small peas. Stir in buttermilk. Knead on floured surface, adding flour, folding over (to create more layers) until not sticky (2 – 4 minutes). Press out to be 1/2 inch thick and cut biscuits. Bake for 10 – 12 minutes.

5 thoughts on “Buttermilk Biscuits

  1. I use the food processor. It makes getting the butter all pea sized at the same time. Add the buttermilk and pulse just until it comes together. Dump it out and knead 10 times. Important that butter is really cold. Recipe courtesy of Mark Bittman.

  2. These look delicious and I must try your recipe, Kathy! Thanks for Sharing.