Buttermilk* Biscuits
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| Serves | 6 |
| Prep time | 15 minutes |
| Cook time | 25 minutes |
| Total time | 40 minutes |
| Meal type | Bread |
| From magazine | Gourmet |
The original biscuit is from June 2005 Gourmet magazine. The recipe here has some modifications for different biscuit shapes and using yogurt instead of buttermilk.
Ingredients
- 1.5 cups All-Purpose Flour
- 1.5 tablespoons Sugar
- 1.5 teaspoons Baking Powder
- 0.25 heaped teaspoon Salt
- 0.25 teaspoon Baking Soda
- 0.25 cup Cold, Unsalted Butter (Cut into 0.5 inch cubes)
- 0.75 cup Well-shaken Buttermilk (* I frequently substitute with greek yogurt and non-fat milk)
- 1 tablespoon Milk or Cream (For brushing biscuits)
Directions
| Put oven rack in middle position and preheat oven to 425 degrees F. | |
 Sift together flour, sugar, baking powder, salt, and baking soda onto a sheet of wax paper, then sift again into a bowl. | |
| Blend in butter with your fingertips or pastry blender until mixture resembles a coarse meal. | |
| Add buttermilk and stir with a fork until a dough just forms (dough will be moist). | |
| Turn dough out onto a well floured surface and knead gently six times. | |
| Pat out dough on a floured surface with floured hands, reflouring surface if necessary, into desired shape. | |
| For six square biscuits. | |
| Form dough into an 8" x 5.5" rectangle.Trim all four sides with a knife, dusting knife edge with flour before each cut. | |
| Cut rectangle in half lengthwise, then into thirds crosswise to form 6 (2.5") squares, flouring knife between cuts. | |
| For other shape biscuits. | |
| Form dough into desired shape, about 0.5" thickness. | |
 Use biscuit or other cutter to produce desired biscuits. | |
| Transfer biscuits with a metal spatula to an ungreased baking sheet, arranging them 2" apart, and brush tops with milk or cream. | |
| Bake until pale golden, 12 to 15 minutes, then transfer to a rack to cool to room temperature. | |