Fear not! You don’t have to cut in cold butter EVER again!
Here’s how to make the best buttermilk biscuits you have ever tasted, without that busy busy busy. And this is fast fast FAST!
Will you choose to spread MORE organic fresh cream butter on top, or scoop up some of our amazing British import jams and jellies from Wilkin & Sons?
I was in for the orange marmalade, first, then the lemon curd for the second one, personally.
Preheat oven to 450 degrees. In a bowl: 1 1/4 cup unbleached all purpose flour plus 3/4 cup unbleached white whole wheat flour. Add 2 T baking powder, 1 teaspoon sugar, 1/2 teaspoon baking soda, 3/4 teaspoon salt. Whisk to combine.
In microwavable bowl, heat 1/2 stick, (1/4 cup) butter in microwave on high for 1 minute. Add 1 1/4 cup very cold fat free buttermilk, stir with spatula until butter reforms into clumps. Add 1T canola oil, stir to combine.
Add buttermilk mixture to the flour mixture, stir with spatula until just blended, do not over mix. Batter will be wet.
Drop batter in 3 T mounds onto a lightly greased cookie sheet. Or into a way retro-cool cast iron biscuit pan like ours!!! Bake at 450 degrees for 14 minutes until golden.
Lots of luck waiting for them to cool, try to distract yourself for 3-4 minutes and then dive right in.
Add two perfectly poached eggs and ascend directly into Heaven.
Credit where credit is due:
Cooking Light Magazine, Spring 2013 Just be aware that we changed a few instructions: parchment paper didn’t work, larger biscuits are better, your cooking time may vary, just sayin