In a world of instant, canned, and frozen foods, we automatically assume that creating from scratch is time consuming and labor intensive, but it’s not always so. Just the other night I whipped up a batch of good, old-fashioned buttermilk biscuits in almost no time and I had all of the ingredients on hand. The pay off was huge. The biscuits came out sooooo good, was easy to make, and done in a flash. And forget those frozen pillsbury biscuits, I even froze the leftover uncooked biscuits for future biscuit cravings. Just knowing those biscuits are safely tucked away in the freezer for later eating makes me one happy girl.
2 c. all purpose flour, sifted
2 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1/2 tsp. salt
1/2 c. unsalted butter, cold
3/4 c. buttermilk (or 3/4 cup regular milk and 2 tsp. white vinegar)
1 egg, beaten, or brushing top of biscuits
Preheat oven to 425.
Sift all of the dry ingredients together: flour, sugar, baking powder, baking soda, cream of tartar, and salt.
Cut the cold butter into small cubes and add to the the dry mixture. Using your fingers, rub the cubes of butter into the flour (do this by rubbing both the butter and flour between your fingers).
Add the buttermilk to the mixture and stir with a spoon until the dough is just combined.
Roll out the dough with a rolling pin, or use your hands to pat the dough flat, on a floured surface until 1/2 inch thick.
Cut out pieces with a biscuit cutter, or cut squares (or triangles!) with a knife. (if using a biscuit cutter, reuse the cut-out dough edges by reforming into a ball and then rolling out the dough again) I used a round biscuit cutter sized 2 and 1/4 inches in diameter.
Place biscuits on a baking sheet lined with parchment paper.
Brush the tops of the biscuits with the beaten egg.
Bake for 10-12 minutes.