Make this easy recipe for National Buttermilk Biscuit Day
Mary Bilyeu | Contributor
Buttermilk biscuits — there are few words more beautiful. With these two words, you immediately conjure notions of flakiness, crumbliness, tenderness, steam rising as the biscuit is split open, butter melting on the freshly baked treat. Biscuits are perfect accompaniments to so many dishes — eggs, barbecue, chicken, sausage gravy, and more.
Today is National Buttermilk Biscuit Day, an occasion for celebration! So, of course, I baked biscuits... and I didn't even tinker with the notion or try to put some spin on it, for once.
They're so easy to make that I should do so more often; I couldn't tell you why I don't; I guess there are just too many other dishes to make and these get left by the wayside. That's too bad — biscuits should make a more regular appearance at the meals I serve.
Because as Jeremy so eloquently put it: "These biscuits are so thick and so crumbly and so good ... they're better than Pillsbury!"
Buttermilk Biscuits
2-1/2 cups flour
2 teaspoons aluminum-free baking powder
1 teaspoon kosher salt
4 tablespoons butter, cold, cut into small pieces
1/2 cup vanilla yogurt
3/4 cup buttermilk
Preheat oven to 400 degrees. Grease an 8-inch round pan.
In a large bowl, combine the flour, baking powder, and salt. Mix the butter into the flour with your fingertips until the flour resembles meal. Combine the yogurt and buttermilk and stir together gently.
Place everything onto a floured countertop and knead just until the dough holds together. Pat into a 1-inch tall rectangle. Using a 2-1/2 inch biscuit cutter, cut out 8 biscuits by pushing the cutter in and pulling it up without twisting; this helps the biscuits to rise better. Place the biscuits into the prepared pan and bake for 20-25 minutes until golden on top.
Serve hot with butter, jam, honey, gravy, or anything else that strikes your fancy.
Makes 8 biscuits.
Mary Bilyeu writes about her adventures in the kitchen - making dinner, celebrating holidays, entering cooking contests ... whatever strikes her fancy. She is also on a mission to find great deals for her Frugal Floozie Friday posts, seeking fabulous food at restaurants on the limited budget of only $5 per person. Feel free to email her with questions or comments or suggestions: yentamary@gmail.com.
You should visit Mary's blog — Food Floozie — on which she enthuses and effuses over all things food-related. And be sure to look for her monthly articles about holiday foods and traditions in the Washtenaw Jewish News.
The phrase "You Should Only Be Happy" (written in Hebrew on the stone pictured in this post) comes from Deuteronomy 16:15 and is a wish for all her readers - when you come to visit here, may you always be happy.
Comments
Thor143
Wed, May 16, 2012 : 12:14 a.m.
Mary I have never been able to make homemade biscuits that don't look like matsoh bread. Could it be an altitude thing? I think not. I loves me some biscuits and gravy! I will try your recipe. David
Sheyonna Watson
Tue, May 15, 2012 : 5:38 p.m.
I made these last night (breakfast for dinner night woowhoo!) and they came out perfectly delicious! I think next time i will use a little less salt since I used salted butter for the recipe.
Mary Bilyeu
Tue, May 15, 2012 : 5:43 p.m.
Oh, I'm so glad you liked the biscuits! Breakfast for dinner - is there anything better??? We should all eat that more often, and make sure we have biscuits to go along with it ... :)
Hmm
Mon, May 14, 2012 : 2:02 p.m.
Right on Mary, buttered biscuits yum!
Mary Bilyeu
Mon, May 14, 2012 : 2:21 p.m.
It's the little things in life that make us happy!