Leftover Buttermilk = Biscuit Love
Okay, leftover buttermilk gets me so excited! I jump at the chance to make these biscuits. So good and yet, so easy!
Buttermilk Biscuits – From Krista Fay & Blue Ribbon
Cooking Class
Makes 12 Biscuits
Nonstick Cooking Spray
Dough
2 Cups unbleached all-purpose flour (10 ounces)
1 tablespoon double-acting baking powder
1 tablespoon granulated sugar
½ teaspoon table salt
½ teaspoon baking soda
5 tablespoons unsalted cold butter, cut into small
cubes
1 ½ cups buttermilk cold
To form Biscuits
1 cup unbleached all-purpose flour (5 ounces),
distributed in rimmed baking sheet
2 tablespoons SALTED butter, melted
Note: I've recently started adding in a heafty dose of parmesean whirled in with the flour. Next up, I'm looking forward to adding herbs...rosemary, etc.
Adjust oven rack to middle position and heat oven to
500 degrees. Spray a 9” round cake pan with nonstick
cooking spray; set aside. Generously spray inside and
outside of ¼ cup dry measure with nonstick cooking
spray.
For the dough: In a food processor, pulse flour,
baking powder, sugar, salt, and baking soda to
combine, about six 1 second pulses. Scatter butter
cubes evenly over dry ingredients; pulse until mixture
resembles pebbly, coarse cornmeal, eight to ten 1
second pulses. Transfer mixture to medium bowl. Add
buttermilk to dry ingredients and stir with rubber
spatula until just incorporated.
To form and bake biscuits: Using ¼ cup dry measure and
working quickly, scoop level amount of dough; drop
from measure cup into flour on baking sheet (if dough
sticks, use small spoon to pull it free). Repeat with
remaining dough, forming 12 evenly sized mounds. Dust
hands, gently pick up each piece of dough and coat
with flour; gently shape dough into ball, shake off
excess flour and place in prepared cake pan. Repeat
with remaining dough. Brush rounds with hot melted
butter, taking care not to flatten them. Bake 5
minutes at 500 degrees, then reduce oven temperature
to 450 degrees; continue to bake until biscuits are
deep golden brown, about 15 minutes longer. Cool in
pan 2 minutes, then invert onto serving plate.
