This morning we tried a little something different with my buttermilk biscuit recipe, and they are so perfectly delicious that I wanted to share them with you as soon as possible.
I barely changed the recipe, but what I did change is how I rolled and shaped the biscuits. Typically, I roll the dough and make gentle perforations forming square biscuits. Today I added a bit more buttermilk, rolled the dough about 3/4 inch thick, and used an upside down pint glass to cut out circle biscuits. Oh, they are so golden and fluffy with a crisp browned bottom.
It is Saturday, maybe you should make a batch of biscuits.
Buttermilk Circle Biscuits makes 11
2 1/4 cup all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup (1 stick) unsalted butter
1 1/4 cup buttermilk
1. Heat oven to 450. Cut butter into small pieces and set in freezer while you stir together the flour
2. Stir flour, baking powder, and salt together in a medium size bowl
3. Cut butter into flour using a pastry cutter. Like this
4. Once the butter is worked into the flour until you have small pea size crumbles, fold in the buttermilk. You want to work quickly to keep the butter cold
5. Turn dough out onto floured surface. Roll 3/4 inch thick and cut out 2 1/5 inch circle biscuits
6. Place biscuits on a parchment or silpat lined baking sheet and bake immediately for 12-14 minutes. Enjoy