Buttermilk biscuits are super-easy to make, and perfectly round out almost any meal. Soup, red meat, meatloaf, roasted chicken or turkey – a good biscuit goes with them all.
My recipe for buttermilk biscuits came by accident. Our friend Peter thought biscuits would be great for his annual Easter get together. But just because I am Southern doesn’t mean that I was born a natural biscuit maker.
My very first batch was a hit! A few tweaks here and there, and they now come from the oven just about perfect!
As I like to mention, the key to any great recipe is the ingredients. Even for something as simple as biscuits, almost everything put into them is organic. If you don’t cook organic – give it a try. It can be a little on the costly side, but definitely worth it.
Buttermilk Biscuits Ingredients:
- 4 cups organic all purpose flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 sticks organic cold unsalted butter cubed
- 1 ½ cups organic butter milk
How to Make:
Combine all dry ingredients and mix in by hand the cold cubed butter until mixture feels and look s almostsandy. Pour in the buttermilk and mix with wooden spoon until ingredients come together and get sticky.
Flour your hands, cutting board and rolling pin. Dump mixture on to cutting board or another floured work surface. Work dough lightly (if you overwork your dough biscuits may not rise and may become tough) and roll out for cutting.
You may use a cookie cutter, glass or cut with knife your desired shape. Place on baking sheet and brush with cream and top with cracked black pepper. Put into a 450 degree oven for 13 minutes or until biscuits are golden and fluffy.