I made buttermilk biscuits again this morning and added a few pictures to this old post. For second breakfast I tried one with just butter to QC check the biscuit flavor and one with home made blackberry jam, just because I could.
Biscuits, a.k.a. “breakfast” are delicious and are best with a dab of butter, or butter and jam, or just jam, or with bacon and eggs, or… You get the idea.
Wikipedia defines: “A biscuit in the United States and parts of Canada, and widely used in popular American English, is a small baked good with a firm browned crust and a soft interior. They are made with baking powder or baking soda as a chemical leavening agent rather than yeast. They are similar to British scones or the bannock from the Shetland Isles.”
Biscuits, soda breads, and cornbread, among others, are often referred to collectively as “quick breads,” to indicate that they do not need time to rise before baking.
- 3 cups all purpose flour
- 2 tablespoons sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3/4 cup (1 1/2sticks) chilled unsalted butter, cut into 1/4-inch pieces
- 1 cup buttermilk
- Preheat oven to 425°F.
- Whisk flour, sugar, baking powder, salt and baking soda in large bowl to blend. Using fingertips, rub 3/4 cup chilled butter into dry ingredients until mixture resembles coarse meal. Add buttermilk and stir until evenly moistened.
- Using 1/4 cup dough for each biscuit, drop biscuits onto baking sheet, spacing 2 inches apart.
- Bake until biscuits are golden brown on top, about 15 minutes. Cool slightly. Serve warm.