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Wednesday, June 30, 2010

Buttermilk Biscuits

I adapted this recipe from the amazing Confections of a Foodie Bride. I didn't have any cake flour, so I used all-purpose and it worked out just fine. I always remember going to the Perry's house and having biscuits that were cut by hand and made by the "feel" of it. The only biscuits I have ever made before this were the ones from a box of Bisquick.  This recipe ingeniously utilizes the food processor to cut in the butter, which really makes this recipe a snap.  I ate mine plain with butter, C ate his with butter and jelly and Miss F had hers with sausage and eggs. 
Buttermilk Biscuits
makes 8 biscuits

2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 stick butter
3/4 cup buttermilk

Preheat oven to 500. Stick the butter in the freezer while gathering other ingredients.

Place the flours, baking powder, baking soda and salt in the bowl of a food processor. Cut the semi-frozen butter into small cubes. Add the butter to the food processor and pulse 7-10 times, until the mixture is crumbly. Transfer mixture to a medium bowl and stir in buttermilk until the dough has just combined.

Turn dough out onto a floured surface and lightly pat to 1 inch thick. Use a cutter (mine was 2.25 inches) dipped in flour to cut biscuits and then transfer them to a lined baking sheet with the sides touching. Lightly push together the scraps and cut biscuits from the remaining dough.

Bake for 6-8 minutes, until the biscuits are golden brown. Let cool a few minutes before serving.
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