Buttermilk Biscuits

Just say "NO" to the Pop In Fresh Boy.  Fresh biscuits from scratch in less than 30 minutes with little clean up...what could be better?

use a pastry cutter 

mixture needs to stay cool

do not over mix

mix until it resembles a coarse corn meal

 

improvise when necessary

all of my round cutters are for doughnuts so I employed this little cup to cut

yum...yum..yum

Buttermilk Biscuits

from Maria Helm Sinskey's

The Vineyard Kitchen

adapted

2 cups all purpose flour
1T sugar
1T baking powder
8T (one stick) unsalted butter cut into chunks
1 cup buttermilk
2T unsalted butter melted

~ place one oven rack on top rung and one on bottom rung
~ preheat oven 450
~ line baking sheet with parchment paper
~ whisk to combined dry ingredients in mixing bowl
~ add cold butter and cut into dry ingredients with pastry cutter until the mixture resembles coarse corn meal
~ add buttermilk and bring dough together (do not over mix)
~ turn out dough on a lightly floured surface and knead a couple times
~ pat dough into 1 inch thick round
~ cut with 2 inch round cutter
~ transfer biscuits to baking sheet 1 1/2 inch apart
~ bush tops with melted butter
~ bake on top rack 8-10 minutes turning pan once midway (watch tops for browning)
~ place sheet on bottom rack for 2-3 minutes to slightly brown bottoms