September 04, 2014
Buttermilk biscuits with honey butter. Biscuits with homemade preserves. Biscuits with sausage gravy. OMG, what could be better? Is there much to override the taste of a warm biscuit right out of the oven slathered in butter?
Since the age of three, I fondly remember visiting my dad’s cousin Lorena Platt and her family at their ranch in Melbourne, Florida. It was always a special treat as a young boy to ride horses and dine on Sunday lunch after church, which always included buttermilk biscuits. This is cousin Lorena’s recipe and I know you will enjoy them as much as I do.
This recipe is so easy to make. You will see me holding a baby (not a real baby mind you) in the video…to remind you of the most important thing in making a quality biscuit…DON’T over handle your biscuit dry mix or finished dough. Treat them like a baby’s bottom. Really. For a light, flaky, and delicate biscuit be gentle with your biscuit dough.
- Sheet pan – I like light aluminum pans – dark pans conduct too much heat for my taste and have a tendency to burn the biscuit
- Parchment Paper to fit sheet pan
- Dry measuring cups
- Wet measuring cups – usually glass or plastic
- Measuring spoons
- Biscuit cutter(s) – buy the tin with various sizes
- Rolling pin
- Dinner knife to level off all dry ingredients
- Cuisinart to mix your dry ingredients with butter (optional – you can use a fork or pastry cutter)
- Pastry brush
Makes 8 – 2.5” biscuits
- 2 cups flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 tablespoon sugar
- 1 teaspoons salt
- 1 stick cold salted butter
- ¾ cup Marburger full fat buttermilk
- Melted butter to brush on biscuits before they are baked
IMPORTANT: Level measure all dry ingredients
It is best if you use a Cuisinart but a mixing bowl will do. But we will pretend you have a Cuisinart. Level measure all dry ingredients into Cuisinart…pulse a couple of times. Cut ice cold butter into 8 pieces and add to dry ingredients…pulse until butter is broken into pea size balls.
Put ingredients into bowl, make a well in the middle and pour in cold Marburger buttermilk. Stir gently with a fork until it forms a ball. Turn out onto a floured service…a wooden board, cold marble or stainless steel work well. Gently roll out to desired thickness – at least an 1.5” – cut with a steel edged biscuit cutter. Cut straight through without rocking the cutter back and forth…and never use a glass for cutting biscuits for it presses the dough down and thus they will not properly rise. Place on parchment lined baking sheet…brush with melted butter. Place in fridge for 30 minutes. Bake at 425 for 10 to 20 minutes, depending on the thickness of your biscuit. When they are golden brown, lift one up, if they are light, they are done…brush again with melted butter if desired.
This recipe is perfect for miniature biscuits to make classic hors d’oeuvres. Try these at your next party:
- Cranberry mayo (2 parts cranberry sauce and 1 part mayo), fresh turkey and fresh cracked pepper
- Lime butter (made with lime zest and soft salted butter), filet of beef tenderloin or sliced Boars Head roast beef – you can substitute creamed horseradish for the lime butter
- Cayenne Peach Preserves (add desired cayenne to store bought preserves) and Honey Baked Ham
- Or any ham, chicken, or egg salads will make the perfect non-traditional tea sandwich