Buttermilk Biscuits Recipe by Michelle
Buttermilk biscuits Cooking Instructions 10 mins 1 Preheat your oven to 450 2 Combine the dry ingredients in a bowl, or in a food processor if you have one. Works better and saves so much time. 3 Cut the butter into chunks and cut into the flour until it resembles course meal. 4 If your using a food processor, just pulse a few times until this consistency is achieved 5 Add the buttermilk and mix JUST until combined 6 If it appears on the dry side, add more buttermilk. It should be very wet. Turn the dough out onto a floured board. 7 Gently, gently PAT (DO NOT ROLL WITH A ROLLING PIN) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to 1 inch thick 8 Use a round cutter to cut into rounds 9 You can gently knead the scraps together and make a few more. But they will not be anywhere near as good as the first ones. 10 Place the biscuits on a cookie sheet. If you like soft sides put them touching each other. If you like "crusty" sides, put them about 1 inch apart. These will not rise as high as the ones put close together. 11 Bake for about 10-12 minutes. The biscuits will be a beautiful light golden brown on both top and bottom. DO NOT OVER BAKE!! 12 The dough needs to be handled as little as possible or you will have tough biscuits. 13 Notes: I have found a food processor produces superior biscuits. because the ingredients stay colder and there's less chance of over mixing. 14 You must also pat the dough out with your hands, lightly. Rolling with a rolling pin is a guaranteed way to over stimulate the gluten resulting in a tougher biscuit 15 Found this on 1 Preheat your oven to 450 1 Preheat your oven to 450 2 Combine the dry ingredients in a bowl, or in a food processor if you have one. Works better and saves so much time. 2 Combine the dry ingredients in a bowl, or in a food processor if you have one. Works better and saves so much time. 3 Cut the butter into chunks and cut into the flour until it resembles course meal. 3 Cut the butter into chunks and cut into the flour until it resembles course meal. 4 If your using a food processor, just pulse a few times until this consistency is achieved 4 If your using a food processor, just pulse a few times until this consistency is achieved 5 Add the buttermilk and mix JUST until combined 5 Add the buttermilk and mix JUST until combined 6 If it appears on the dry side, add more buttermilk. It should be very wet. Turn the dough out onto a floured board. 6 If it appears on the dry side, add more buttermilk. It should be very wet. Turn the dough out onto a floured board. 7 Gently, gently PAT (DO NOT ROLL WITH A ROLLING PIN) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to 1 inch thick 7 Gently, gently PAT (DO NOT ROLL WITH A ROLLING PIN) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to 1 inch thick 8 Use a round cutter to cut into rounds 8 Use a round cutter to cut into rounds 9 You can gently knead the scraps together and make a few more. But they will not be anywhere near as good as the first ones. 9 You can gently knead the scraps together and make a few more. But they will not be anywhere near as good as the first ones. 10 Place the biscuits on a cookie sheet. If you like soft sides put them touching each other. If you like "crusty" sides, put them about 1 inch apart. These will not rise as high as the ones put close together. 10 Place the biscuits on a cookie sheet. If you like soft sides put them touching each other. If you like "crusty" sides, put them about 1 inch apart. These will not rise as high as the ones put close together. 11 Bake for about 10-12 minutes. The biscuits will be a beautiful light golden brown on both top and bottom. DO NOT OVER BAKE!! 11 Bake for about 10-12 minutes. The biscuits will be a beautiful light golden brown on both top and bottom. DO NOT OVER BAKE!! 12 The dough needs to be handled as little as possible or you will have tough biscuits. 12 The dough needs to be handled as little as possible or you will have tough biscuits. 13 Notes: I have found a food processor produces superior biscuits. because the ingredients stay colder and there's less chance of over mixing. 13 Notes: I have found a food processor produces superior biscuits. because the ingredients stay colder and there's less chance of over mixing. 14 You must also pat the dough out with your hands, lightly. Rolling with a rolling pin is a guaranteed way to over stimulate the gluten resulting in a tougher biscuit 14 You must also pat the dough out with your hands, lightly. Rolling with a rolling pin is a guaranteed way to over stimulate the gluten resulting in a tougher biscuit 15 Found this on 15 Found this on More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! 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