Wednesday, September 10, 2008

Ron's Buttermilk Biscuits

You like buttermilk biscuits? I LOVE buttermilk biscuits.

I have eaten them with breakfast, with dinner, for a snack, with butter, jelly, honey, sausage milk gravy, and even as the basis for shortcake.

And I have made and eaten a ton of them over the years.

Have you read recipes that warn you about not over-handling the dough or the biscuits will be tough? Well, actually, I believe that is true. And who want's a tough buttermilk biscuit?

So, it's MY opinion that if you follow this recipe, they will yield the lightest and fluffiest biscuits that you have probably had.

The reason you ask? Because you do NOT over handle the dough. Here's how.


2 cups flour
3 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup of chilled butter cut into small pieces
1 1/2 cups cold sweet buttermilk

Preheat oven to 500 degrees

Add all dry ingredients to a food processor.

Add chilled butter pieces and process on and off until butter is incorporated. (Do not over process or the butter will begin to soften)

Pour mixture into a medium bowl and add buttermilk. Stir buttermilk in briefly. Yes BRIEFLY! I stir around NO MORE than 3 times until just combined.

The dough will be wet, sticky, and look a mess! THAT is what you want. (Trust me on this)

Take a small bowl and add 1/2 to 3/4 cup of flour.

Grease and flour a nine inch pie pan.

Take a large spoon, scoop one big scoop of the dough, and drop it into the flour in the bowl. Sprinkle flour over the top of the dough. The dough "ball" is now covered with enough flour that you can gently pick it up and toss from hand to hand gently to remove excess flour. Then place in pie pan.

Continue doing the same with the balance of the dough. Now melt 1/4 cup of butter and brush it over the top. It will look ugly. Just like this:

Place into 500 degree oven for 10 minutes and then reduce heat to 400 degrees. Bake approximately 35 minutes until they are tall and golden brown.

Your "mess" will have been transformed:

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