Buttermilk biscuits are synonymous with Bisquick in my book. When I graduated from college, I didn’t realize that you could make biscuits without using Bisquick – unless you wanted to buy some of those Pillsbury biscuits in a metal can that pops when you open it. Those made very different biscuits than Bisquick – instead of a uniform piece of dough (almost like a scone), you would get some nice flaky layers that you could pull apart one by one. I have to admit, they are pretty delicious – but there has to be better. So, as I was making the Broccoli and cheese soup – I decided I would give it a try. I would try and replicate the delicious Pillsbury biscuits, the ones with all the layers.
I found this recipe in Cooking Light – which is always just a little more challenging, especially when making something that needs butter for the magic to happen. I was skeptical, but the directions kept having me fold the dough over – roll it out, then fold it again. Well, it worked – because these biscuits were fantastic. They were definitely mini biscuits, but they were so flakey and delicious – we ate them all. The kids especially loved them. They were so easy – it basically took 15 minutes from when I started making them until they were baking in the oven. I can’t wait to make them again!
Ingredients
- 9 ounces all-purpose flour (about 2 cups)
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 5 tablespoons chilled butter, cut into small pieces
- 3/4 cup fat-free buttermilk
- 3 tablespoons honey
Preparation
Preheat oven to 400°.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes.
Combine buttermilk and honey, stirring with a whisk until well blended. Add buttermilk mixture to flour mixture; stir just until moist.
Turn dough out onto a lightly floured surface; knead lightly 4 times. Roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Re-roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness. Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper. Bake at 400° for 12 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.
Make about 14 biscuits.
For a printer-friendly version of this recipe, please click here: Flaky Buttermilk Biscuits
First Look, Then Cook 