Sunday, December 22, 2013

Buttermilk Biscuits

If you are looking for something to go with Christmas dinner or a hangover breakfast after New Years these biscuits are the perfect flaky, buttery companion. I originally made these to go with some fried chicken but they took over as the star of the meal (the chicken was great but these are so easy). I've made them three times this week; making Jess and I look like magicians for how quickly they disappear. You will need a food processor and about half an hour including baking time. They are best made with butter milk but I used 1% and they were still great. I have also been adding white pepper to make them spicy. I made some with rosemary and garlic that were perfect with pasta. You could probably add honey and make them sweeter. We have a tiny food processor so my recipe fills it up. It will make 10 smaller or 6 biscuits large enough for toppings.


  • 1 3/4 cup flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 2 tsp white pepper
  • 6 tbsp unsalted butter (cold and cubed)
  • 3/4 to 1 cup buttermilk 


  1. Preheat the oven to 450 degrees F.
  2. Line a baking tray with parchment paper.
  3. Add the dry ingredients to the food processor with the butter.
  4. Pulse the processor until the dough looks like wet sand.
  5. Add most of the milk and pulse a couple times until you have a wet dough.
  6. Turn the dough out onto a floured counter top.
  7. With your hands, press the dough out until it is around half an inch thick. 
  8. Fold it over on itself and repeat (I fold it 7 times but that's just cause I like the number 7).
  9. It will pretty much double in height in the oven so pat it down to half of the final height you want.
  10. Cut it into rounds using a cookie/dough cutter or a drinking glass (If you have nothing round I guess you could make square ones)
  11. Repeat the process with the scraps but try not to work the dough too much.
  12. Bake the biscuits for around ten minutes (try to keep an eye on the bottoms because they cook pretty quick, I ended up broiling them for a minute to get the tops golden).
  13. Try not to burn your mouth as you start stuffing them in.  

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