The Ultimate Buttermilk Biscuits
I have a confession to make before I begin. I truly thought that I had already found the perfect biscuit recipe.
I subscribe to The Wednesday Baker blog and she had a recipe for a biscuit that was different from all of the recipes I had tried for biscuits before. I had planned to make biscuits to go with supper so decided to try this new recipe instead of one of my other go to recipes.
I also messed up.
I was making two things at once and skipped a step in the recipe. I forgot to add the butter and it was only after adding the wet ingredients that I realised. And I couldn’t really go back to add the butter to the dry ingredients so I decided to melt the butter and add it that way.
It was a great mistake!
I am going to try the recipe next time the way it is written, but I have to say that the biscuits I made tonight were seriously outstanding. They were amazingly light and airy, yet buttery and so delicious.
I might make the same mistake again on purpose.
(The Wednesday Baker Blog)
- 3 cups flour
- 4 1/2 tsp baking powder
- 2 tbsp sugar
- 1/4 tsp salt
- 3/4 tsp cream of tartar
- 3/4 cup of softened butter
- 1 egg, slightly beaten
- 1 cup buttermilk
In a large bowl combine the flour, baking powder, sugar, salt and cream of tartar.
Cut into this the softened butter, mixing with spoon. (This was where I made my mistake and skipped this step.)
Add the slightly beaten egg and the buttermilk.
(It was now that I remembered the butter. How I can have forgotten butter is beyond me. Butter runs in my veins! I melted the butter and added it to the rest of the ingredients at this stage.)
On a lightly floured board knead the dough for a few minutes, roll to 1 inch thick and cut with a 2 1/2 inch biscuit cutter.
Place the biscuits in a 9×13 inch buttered baking pan. Bake for about 10-15 minutes at 450 degrees until golden brown.
The original post can be found at: http://thewednesdaybaker.blogspot.com/2011/03/buttermilk-biscuits.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+TheWednesdayBaker+%28The+Wednesday+Baker%29
And, I want to thank Andi for this genius recipe!