I’m 100% sure I’ve written about these biscuits about a gazillion times (yes, I’m an over exaggerator but if you’re gonna over exaggerate, go big or go home). But this is a fabulous recipe and all should know about it. I’m not sure who this Sally is and why she has an addiction to baking but I’d love to meet her!
This was my first attempt at baking after having a mastectomy ten days ago. I was a little scared but if you have a jar of Kristi Lou’s (dear friend) preserves in your fridge just waiting to be devoured, ya figure out a way to serve it. Plus y’all know I have an obsession for buttermilk biscuits.
Paul was the best sous-chef… he used the pastry cutter to break up the cold butter into the flour mixture and did a great job (just a touch too hard for me to do at this point). I did my best with the folding and rolling, and not to toot our own horns but I think we kinda rocked it!
This was the first time that I made the honey butter to brush on top of the biscuits and it’s well worth it. If you want a savory biscuit, skip this step. But if you want to be a bit daring (you dare devil you!), brush the biscuits with the honey butter and after cutting them in half hortizontally, slather them with salted butter or a very mild salty cheesy like mozzarella. Kinda a fun game for your taste buds!
Note: My biscuits were uneven and not even a little uniform. But I don’t give a rat’s patootie because I just had breast cancer removed from my breast and I was stoked I could bake this morning.
It never matters what they look like, just how they taste. Have fun!
Homemade Buttermilk Biscuits (recipe care of sallysbakingaddiction.com)
INGREDIENTS: 2 and 1/2 cups (313g) all-purpose flour (plus extra for hands and work surface), 2 Tablespoons aluminum free baking powder (yes, Tablespoons), 1 teaspoon salt, 1/2 cup (1 stick; 115g) unsalted butter (cubed and very cold), 1 cup + 2 Tablespoons (270ml) cold buttermilk (divided), 2 teaspoons honey, optional honey butter topping: 2 Tablespoons melted butter mixed with 1 Tablespoon honey
DIRECTIONS: Preheat oven to 425°F (218°C). Place the flour, baking powder, and salt together in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Cut/pulse until coarse crumbs form. See photo above for a visual. If you used a food processor, pour the mixture into a large bowl. Make a well in the center of the mixture. Pour 1 cup (240ml) buttermilk and drizzle honey on top. Fold everything together with a large spoon or rubber spatula until it begins to come together. Do not overwork the dough. The dough will be shaggy and crumbly with some wet spots. See photo above for a visual. Pour the dough and any dough crumbles onto a floured work surface and gently bring together with generously floured hands. The dough will become sticky as you bring it together. Have extra flour nearby and use it often to flour your hands and work surface in this step. Using floured hands or a floured rolling pin, flatten into a 3/4 inch thick rectangle as best you can. Fold one side into the center, then the other side. Turn the dough horizontally. Gently flatten into a 3/4 inch thick rectangle again. Repeat the folding again. Turn the dough horizontally one more time. Gently flatten into a 3/4 inch thick rectangle. Repeat the folding one last time. Flatten into the final 3/4 inch thick rectangle. Cut into 2.75 or 3-inch circles with a biscuit cutter. (Tip: Do not twist the biscuit cutter when pressing down into the dough– this seals off the edges of the biscuit which prevents them from fully rising.) Re-roll scraps until all the dough is used. You should have about 8-10 biscuits. Arrange in a 10-inch cast iron skillet (see note) or close together on a parchment paper-lined baking sheet. Make sure the biscuits are touching. Brush the tops with remaining buttermilk. Bake for 15-20 minutes or until tops are golden brown. Remove from the oven, brush warm tops with optional honey butter, and enjoy warm. Cover leftovers tightly and store at room temperature or in the refrigerator for up to 5 days.