I made these for our family’s New Year’s Dinner. Everyone loved them because they were tasty. Tonight I was asked to bring the bread for our Sunday dinner. I was torn between making Easy Rolls, bread machine rolls (I haven’t posted this yet), or buttermilk biscuits. I let the Wee One and the Imaginative One be the deciding factor. They told me they wanted the biscuits. So that’s what we are having.
adapted fromSouthern Plate
Stars of the recipe:
- 1/2 cup cold butter or margarine (1 stick)
- 2 1/4 c self-rising flour
- 1 1/4 c buttermilk (or whole milk with a tablespoon of lemon juice added)
- flour for dusting
- melted butter for brushing baked biscuits
- Cut butter into 1/4-inch-thick slices. Put butter slices on top of flour in a large bowl. Cut butter into the flour with a long tine fork until crumbly.
- Cover and chill for 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.
- Turn dough onto a lightly floured surface; knead 3 or 4 times, and add additional flour as needed. With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Sprinkle the top of the dough with additional flour.
- Fold the dough into itself, like folding a piece of paper into a letter, in three sections. Repeat the entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches).
- Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased cookie sheet. Try to make sure they touch because this will help them rise higher.
- Bake at 450° for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 Tbsp. Melted butter.