Who doesn’t love a buttermilk biscuit? Warm from the oven with butter and jam? I know I love them!
A homemade buttermilk biscuit tends to be a little rustic, especially mine, since I like to cook them in my cast iron skillet. They get a little “crispier” on the bottom, while staying fluffy inside. It’s the perfect combination. If I wanted a softer and slightly less flavorful biscuit, I could easily have used a premade ready to bake biscuit that comes in a pop open tube. They’re great and they have a time and a place, but if you have the time, make them homemade. They really are worth it! The slight sprinkle of salt during the last few minutes of baking, along with a side of sweet jam, makes for the perfect salty sweet bite!
You will notice that the recipe calls for frozen butter. This is very important!! Do not make them until the butter is good and cold. In fact all the dairy products need to be cold. The biscuits need to be made quickly and NOT over-mixed. Cold ingredients and not over-mixing are the secrets to making fluffy biscuits. In fact, it is best to to not use a rolling pin, but instead quickly hand flatten the dough before cutting into desired size. Again, over-mixing and the ingredients having time to warm up prior to baking are biscuit making no-nos!
- 1 cup bread flour
- 1 cup all purpose flour
- 1 TBSP baking soda
- 1½ tsp baking soda
- 1½ tsp salt (1 tsp goes into batter, ½ tsp gets sprinkled on top at end of baking)
- 2 TBSP sour cream
- ¾ cup butter (FROZEN)
- ½-3/4 COLD buttermilk
- 1 TBSP melted butter
- Preheat oven to 450•
- Combine flours, baking powder, baking soda, 1 tsp.salt, and sour cream in large mixing bowl.
- With a cheese grater, quickly grate the frozen butter into the flour mixture.
- Using a pastry blender (or fork) cut the butter into the flour mixture until it resembles a coarse meal.
- Add the buttermilk a little at a time, stirring just until it clumps together and is no longer crumbly.
- DO NOT overmix.
- On a floured surface hand press the dough into a round 1" thick disk.
- Using a round cookie cutter (or glass) cut into circles and place on a sheet pan (or in a cast iron skillet).
- Bake for 15 minutes, or until slightly brown.
- Brush with melted butter and lightly sprinkle with remaining salt.
- Bake for another 5 minutes.
- Yield depends on size of biscuits (approx 8).