This is a double batch of my wife's biscuits. They are everything, light and fluffy, rich with buttermilk, perfect with a smear of honey, with eggs, dipped in soup, or just consumed hot from the oven with a touch of butter.
I started this Patreon because my wife, a food scientist with a specialty in grains and dairy, was laid off (along with hundreds of coworkers) right on the day my mother was dying and I was panicking about writing income for next year. Your generosity has stabilized us and given us a little room to breathe and I will always be grateful. We are both grateful. In return, my wife has typed up her biscuit recipe and I helped with quality control by eating 6 of them.
There's a word-doc version at the end and she's happy to answer questions relayed through comments or messaging me!
Buttermilk Biscuits (Shannon’s version)
These are the biscuits that we have been eating a bunch of recently. I feel like they have a delicate texture and wonderful buttery flavor. I like the biscuits to be soft and light, so I have learned to work the dough less to keep it that way. I used to over mix and/or over work when rolling them out for cutting. These avoid those pitfalls, and I don’t care if they aren’t round. Makes 9 square biscuits.
- AP Flour - 2 cups
- Baking Powder - 1 TBS
- Baking Soda - 1/8 tsp.
- Salt - 3/4 tsp.
- Cold, Unsalted Butter - 6 TBS.
- Buttermilk - 1 cup
- Large bowl
- Measuring tools
- Pastry cutter or Box Grater or knives (whatever you use to cut in butter)
- Heavy fork
- Dough scraper
- Baking sheet pan
1. Preheat oven to 450°F (approx. 235°C)
2. Combine flour, baking powder, baking soda, and salt in a large bowl. Mix together using a heavy fork, to be used again later (don’t toss it in the sink to wash yet).
3. Using a pastry blender, cut in cold butter to the flour mixture. Do not over mince the butter, aim for pea size or even a bit larger. A few larger pieces of butter give nice pockets of air later so the biscuits get fluffy. This is also why I don’t use my fingers to cut in the flour. I’m too warm and the butter gets melty and doesn’t give it’s all later. Some people like to use the box grater on frozen/chilled butter. I, once again, melt it too much that way and I don’t find the mess worth it.
4. Make a well in the center of the flour and butter mixture and add all but 2 TB of the cup of buttermilk. Taking flour from the edges of the well, mix the ingredients together using the heavy fork. If it looks too dry add the rest of the buttermilk. I find it can vary greatly depending on the day and how closely I measured the flour honestly. It should be pretty soft and come together if you push it into a lump. I prefer to under mix at this point because otherwise you build up the gluten and your biscuits get tough.
5. Making sure to flour your surface and dough scraper really well, scoop the dough out onto a flat surface for shaping. Fold the dough over on itself 3 or 4 times to add more layers. Gently pat the dough into a square shape, approximately 8 inches by 8 inches. Cut into 9 evenly square biscuits, think of the tic tac toe pattern.
6. Lightly dust all edges of the biscuits and place them touching one another on the parchment lined sheet pan. It should look like it did before you dusted them, back in a square 3 biscuits wide. If you like crunchier edges, leave an inch between them. They get taller if they are right up against each other though, so that’s what I do.
7. Bake for 14-16 minutes. They should be nice and golden on the edges and tops. You could give them a coat of melted, salted butter across the tops if you like, it makes them a bit softer on top and adds a nice hint of salt to each bite. Cool on a rack and try not to burn anything eating the first ones.
NOTE: This recipe was written with our son yelling at Thor and Hela quite a bit in the background. There may be typos. I don’t think I missed anything step wise though. It’s easy enough to double this and make enough for friends and leftovers. You will need a couple extra minutes baking if you do, just watch for the right color.