I have finally found a biscuit recipe that I can make (EVERY TIME) and they always turn out GREAT! I have also learned a few “secrets” to making fluffy, soft, EDIBLE biscuits that I will share in the recipe!
I am not sure if it’s the recipe that is “fool” proof or if the “tricks” are what make this recipe work but either way it has taken me 17 years of marriage to be able to make a Homemade Biscuit that is worth eating.
Homemade Buttermilk Biscuits (original recipe)
2 cups bread flour
8 teaspoons baking powder
1 teaspoon salt
2 heaping tablespoons sugar
1 stick COLD butter, cut into pieces
1 – 2 cups buttermilk (may need more or less, depending on flour)
Mix flour, baking powder, salt and sugar together in bowl of Kitchen-Aid Mixer. (If you do not have a Kitchen-Aid, or some other type of stand mixer, you can try this recipe using a hand held mixer).
Using your Kitchen-Aid mixer cut the butter into the flour mixture. Mix just until the butter becomes “pea” size.
Add just enough buttermilk to make a heavy, workable dough. I have found the drier the dough the more stable the biscuit.
Knead the dough lightly (still using your Kitchen-Aid), only enough for everything to stick together. DO NOT OVERKNEAD!
Pat dough out onto a well floured surface to around 3/4-inches thick. Fold dough over so that it makes a “double” biscuit.
Use a floured glass or mason jar ring to cut dough into circles.
Place on an un-greased baking sheet (I use one of my Pampered Chef Stones). If you leave the edges touching it will make for a softer biscuit. If you want your biscuits to have a crunch, space them out a bit more.
Bake in a preheated 425 degree oven for between 10 and 12 minutes.
Cool on a wire rack (we actually eat them straight from the oven)!
MAKE SURE YOUR BUTTER IS COLD!
HANDLE THE DOUGH AS LITTLE AS POSSIBLE, LET YOUR MIXER DO THE WORK!
DO NOT OVER-BAKE, SET YOUR OVEN TIMER AND KEEP CHECKING THEM!