SMALL-BATCH BUTTERMILK BISCUITS
Here's a recipe for when you want towering, fluffy biscuits, but don't want a large batch. You can use pretty much any ovenproof dish - a baking sheet, a square or round cake pan, or even a skillet - but be sure to butter the pan beforehand. If you like things a little less seasoned, reduce the salt to 1/2 teaspoon, and if you use salted butter in the dough, reduce the salt to 1/4 teaspoon. Fun tip: Bake these beauties in the toaster oven by following the same temperature and timing guidance as you would when baking in a standard oven. Serve them warm.
Provided by Erin Jeanne McDowell
Categories quick breads, side dish
Time 45m
Yield 4 biscuits
Number Of Ingredients 6
Steps:
- In a medium bowl, whisk the flour, baking powder and salt to combine. Add the cold cubed butter, and toss until each cube is well coated with flour. Using your hands or a pastry cutter, cut the butter into the flour until the mixture resembles a coarse meal.
- Make a well in the center of the bowl, and pour in the buttermilk. Use your hands or a silicone spatula to mix the ingredients together until they form a homogenous dough. (It will look quite shaggy.) If the dough is not coming together, add more buttermilk by tablespoons.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes. Toward the end of chilling, heat the oven to 400 degrees.
- Butter a 9-inch square baking pan, a 9-inch round cake pan, an oven-safe skillet or a baking sheet.
- On a lightly floured surface and using floured hands, pat the dough into a rectangle 1/2-inch thick. Fold the dough in quarters. Using floured hands, pat the dough out again to a square about 1 1/4-inch thick.
- Cut the square of biscuit dough into four even pieces. Transfer the biscuits to the prepared pan in a cluster, with about 1/2 inch of space between each biscuit.
- In a small bowl, whisk the egg with 1 tablespoon water. Brush the egg wash over the surface of the biscuits, and bake until deeply golden brown on top, 25 to 30 minutes. Cool at least 10 minutes before carefully separating and serving.
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Bonolo Bonolo
bonolobonolo@hotmail.comThanks for sharing this recipe. I'm always looking for new buttermilk biscuit recipes to try.
Haide Ali
a-h68@yahoo.comI can't wait to try this recipe!
Mfomo Brice
mfomo-brice89@yahoo.comThese biscuits are the perfect addition to any breakfast or brunch.
AF Kingdom
af-k@yahoo.comOverall, I thought these biscuits were pretty good. I would definitely make them again.
Bigballz
bigballz15@yahoo.comI thought these biscuits were just okay. They weren't as fluffy as I expected.
Monster boy Aanand
m.aanand29@gmail.comThese biscuits were a little too dense for my taste.
Souarya Akter
akter.s17@hotmail.comI followed the recipe exactly and my biscuits turned out dry and crumbly. I'm not sure what I did wrong.
GOHAR
gohar77@hotmail.comThese biscuits were easy to make and turned out great! I'll definitely be making them again.
Raza Hashmi
h_r18@yahoo.comI'm not a huge fan of buttermilk biscuits, but these were actually really good.
Simon Howard
howard-simon@yahoo.comThese biscuits were a hit at my last brunch party. Everyone loved them!
Barbara Cline
c@gmail.comI've tried many buttermilk biscuit recipes, but this one is by far the best. The biscuits are so easy to make and they always turn out perfect.
Rukshanna Hussain
r.hussain@gmail.comThese biscuits were absolutely delicious! They were so light and fluffy, and the buttermilk flavor was perfect.