Growing up in Texas, Tim learned to love biscuits and gravy. I prefer my biscuits with a little butter and a scoop of raspberry jam. But either way, fresh homemade biscuits are a real treat, and they’re a lot easier to make than you’d guess. I grew up with a box of Bisquik in the cabinet which my mom turned to for biscuits, pancakes, and dumplings. I prefer the taste of real homemade biscuits. I don’t own a pastry cutter but I’m been inspired by the Great British Baking Show to just use my hands to “cut” in the butter. I’m not fast or efficient, but it is a lot of fun.
Although biscuits can be served with just about any meal, I particularly like them with quiche. I mix up the biscuits while I’m waiting for the quiche to cook. Fresh biscuits bring everyone to the kitchen. And they make me very popular.
Buttermilk Biscuits
Ingredients
- 2 cups all purpose flour
- 3 tablespoons powdered buttermilk
- 1 tablespoon baking powder
- 2 teaspoons sugar
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/2 cup butter
- 2/3 cup water regular milk could be substituted for the water and powdered buttermilk
Instructions
- Preheat oven to 450 degrees.
- In a medium bowl, combine flour, baking powder, sugar, cream of tartar and salt.
- Cut in the butter using a pastry cutter, or break the butter up with your hands and work it into the flour mixture. Either way, continue until the mixture looks like coarse crumbs.
- Add water or milk and stir until a dough forms and holds together. Knead the dough gently for about 1 minute, then pat into a ½ inch thick slab.
- Use a drinking glass, about 2 ½ inches in diameter, to cut the dough into round biscuits. Continue combining the scraps and cutting biscuits until the dough is gone, forming about 12 biscuits.
- Bake for 10-12 minutes until light golden brown.
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