Biscuits are not just for jam and eggs. Hot homemade biscuits are a great starting point for sandwiches and slider recipes, like the ones found in our print publication out this month – All-American Sliders.
Making fresh biscuits is simple. It only takes three ingredients and a couple of tricks to get golden brown nuggets every time. The first hack is to chill all of the ingredients, including the flour. The second tip is to grate the butter; grated butter ensures the dough will come together quickly and the butter will be evenly distributed. When the biscuits go into the oven, the heat and butter work together to create those irresistible layers.
Making excellent homemade biscuits is easy and your family and friends will be so glad you did!
Buttermilk Biscuits
Ingredients
- ½ cup butter, grated and frozen
- 2 ½ cups self-rising flour
- 1 cup buttermilk, chilled
- 2 tablespoons butter, melted
Instructions
- Preheat the oven to 425˚ F.
- Toss the frozen butter and flour together in a bowl and chill in the refrigerator or freezer for 15 minutes.
- Make a well in the center of the flour mixture and pour buttermilk into the well.
- Stir the mixture a few times until the dough is beginning to form and turn it out onto a floured surface.
- Press down on the dough with your hands to form a rectangle. The warmth of your hands will help the dough come together.
- Fold the dough in half and half again, pressing down each time (this helps the biscuit layers form). Repeat the folding process once more, adding flour if the dough gets sticky.
- Using your hands or a rolling pin, roll the dough to ½ inch thickness.
- Using a 2 to 4-inch biscuit cutter, cut rounds in the dough without twisting the cutter.
- Place biscuits on a greased baking pan and cook for 12 to 15 minutes until golden brown and puffed.
- Brush with melted butter and serve.
Lorie Fangio is a teaching chef and founder of A Taste of Paris™ food and wine trips to France. For more great recipes and to learn more about Lorie, visit www.atasteofparis.net.
