EASY BUTTERMILK BISCUITS
February 2019 | The Honest Spoon
There is something about lazy weekend mornings that I love. The truth is- I am not a sit down and relax type of girl. I have tried meditating, yoga, and nothing really works for me. I guess my method of relaxing is all the cooking and baking I do. I also love to clean……MAN…I AM SO LAME!
When I don't feel like doing my usual weekend breakfast spread- I make biscuits. They’re fast. They’re easy. They’re tender. They’re flaky. They’re delicious. By the time your oven preheats, you’ve assembled the biscuits and they’re ready to bake. Then, by the time they’re done baking, you’ve had time to clean up your mess and have half of a cup of coffee.
This buttermilk biscuit recipe is on repeat often at Chez Honest Spoon. I just put some butter and a couple different jams on the table and everyone is happy. Quite frankly the simplicity of this never gets old. If you’re feeling frisky, you can scramble up a couple eggs and call it good.
As with any recipe associated with the words “tender” or “flaky” you have some ground rules. The butter has to be COLD all the way through the process and up until it hits the oven. What does that mean? It means you have to work fast. The other rule- don't overwork the dough. We aren't kneading bread here- just quick, light, and fast touches. As you will see below, the process goes quick with a food processor and that’s by design. When you use the food processor, you aren't touching the dough until the final stages. Your hands will warm the ingredients so once you turn the dough out onto your prep surface it’s fast work. Once you’ve done it a couple of times you will get the hang of it!!!
| makes 8 biscuits |
2 Cups Flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
one stick/ 8 tablespoons cold butter, cubed
3/4 Cup cold Buttermilk