Thursday, January 24, 2013

Buttermilk Biscuits

Every once in a while it's nice to ditch the whole wheat and go for some yummy white King Arthur flour. This is a great way to indulge in refined flour ;)

Buttermilk Biscuits
2 1/4 cups all purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon salt
1/2 cube butter
1 cup buttermilk

Preheat oven to 425 degrees.

Mix together flour, cream of tartar, baking soda and salt. Using a pastry blender (or a food processor) cut in butter until crumbly. Mix in milk until dough is smooth. If dough is sticky, add a bit more flour, the dough should be soft and just slightly sticky. 

Turn dough onto lightly floured surface and roll 1 to 1 1/2 inch thick. Using a biscuit cutter, press straight down and lift straight up (don't twist) and gently transfer to baking sheet. 

Bake for 10-12 minutes or until brown on top. Brush with butter and serve warm.

*And yes, if you don't want to be completely naughty, you can use whole wheat flour, I recommend half whole wheat and half white flour for biscuits so they aren't too dry. Print Friendly and PDF
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