Cleaning out the fridge. One of the worst household chores, in my opinion. Who knows what slimy monstrous creatures you’ll find in the deep corners of the fridge? Sometimes I wonder why I even save food because I’m not a big fan of leftovers and half of it goes uneaten. I know it’s awful to waste food but for some reason when I smell the cold strange scent of a leftover meal I loose my appetite. Ah, first world problems…
Now that you’re thoroughly disgusted, let’s talk about these mouthwatering biscuits! You can have homemade biscuits on the table with dinner in 30 minutes, which I think is the best part of this recipe. If you have a food processor, you barely have to do any work. Who needs biscuit mix when they are this simple to make?
Taste: Tangy and oh so buttery.
Texture: The best part! These biscuits are light, tender, crumbly, and crisp at the edges.
Ease: Ridiculously easy. Biscuits are perfect for when you want a homemade bread without the effort and time of using yeast.
Appearance: Okay, so biscuits aren’t going to win any beauty pageants but we all know they are delish.
Pros: Quick, easy, scrumptious. These are so adaptable, too. You could add fresh herbs for an earthy taste, cheddar cheese and green onion (and maybe some jalapeno) for some sharpness, the list goes on.
Would I make this again? Yes!
How to make Buttermilk Biscuits
Yield: 12 biscuits
If you don't have a food processor, you can use two knives or a pastry blender to cut the butter into the flour mixture.
1 cup all-purpose flour
1 cup plain cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
1/2 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cubed
3/4 cup cold buttermilk
Preheat the oven to 450°F.
Pulse the flours, baking powder, baking soda, sugar, and salt in the work bowl of a food processor to combine. Add cubed butter and process for 12 1-second pulses. Add the buttermilk and process until the dough comes together in moist clumps, about eight 1-second pulses.
Transfer the dough to a lightly floured work surface and shape into a rough ball, being careful not to overmix or handle too much. Cut the dough into quarters then divide each quarter into thirds. Quickly and gently shape each dough piece into a rough ball and place on an ungreased baking sheet. Make ahead: wrap the baking sheet in plastic wrap and refrigerate for up to 2 hours before baking.
Bake until light brown, about 10 to 12 minutes. Serve immediately.
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