SMITTEN KITCHEN'S BUTTERMILK BISCUITS
 
Prep time
Cook time
Total time
 
These rock. Deb says: "These can be adapted in a lot of ways. You can use cake flour for more delicate biscuit, add herbs or a little grated cheese for a different flavor profile, and the sugar can be dialed up or down (the original calls for 1½ Tbs., but I use as little as 2 tsp. when I want a savory biscuit. "
Author:
Recipe type: Breakfast
Serves: 6 large or 12 small
Ingredients
  • 2¼ C. all-purpose flour
  • 2 tsp. to 1½ Tbs. sugar (depending on how sweet you want them)
  • 1 Tbs. baking powder
  • ¾ tsp. table salt
  • ¾ tsp. baking soda
  • 9 Tbs. chilled unsalted butter, cut into small chunks
  • ¾ C. buttermilk
Instructions
  1. Heat oven to 400 degrees and cover baking sheet with parchment paper. Whisk flour, sugar, baking powder, salt and baking soda in large, wide bowl. Using fingertips or a pastry blender, work butter into dry ingredients until the mixture resembles a coarse mel. Add buttermilk and stir until large, craggy clumps. Reach hands into bowl and knead mixture briefly until it just holds together.
  2. To form biscuit rounds: Transfer dough to floured counter and pat out until ½ to ¾ inch thick (err on the thin side if uncertain, as the tall ones will literally rise and then tip over, like mine did the day I photographed these).
  3. Using a round cutter (2 inches for regular sized biscuits, 3 inches for the monstrous ones shown above), press straight down -- twisting produces less layered sides-- and transfer rounds to prepared sheet, spacing two inches apart.
  4. To make drop biscuits: Drop ¼-cup spoonfuls onto baking sheet, spacing two inches apart.
  5. Both method: Bake until biscuits are golden brown on top, about 12 to 15 minutes. Cool slightly, then serve warm, with butter/jam/eggs/bacon/sausage and gravy or any combination thereof.
  6. Do ahead: Biscuits are best freshly baked. When I want to plan ahead, I make the biscuit dough and form the individual biscuits, then freeze them until needed. They can be baked directly from the freezer; they will just need a couple more minutes of baking time. (above all written by Ms.Perelman)
Recipe by Portland Sampler at https://portlandsampler.com/smitten-kitchens-buttermilk-biscuits/