Flaky Buttermilk Biscuits

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

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