Everyone needs a good biscuit recipe. Whether you like biscuits and jam or biscuits and gravy, there is no replacement for the homemade deal. I have been trying recipes for what seems like forever. I have had them come out like hockey pucks, full of butter that didn’t process correctly, or burned on the bottom and doughy inside. But this recipe is simple and straightforward and produced a consistently good biscuit. Mine tend to be on the short side so my next task will be perfecting tall biscuits. But I am going to use this recipe and process as my base.
If you want to add chives or small bits of cheese I think this recipe could easily handle it, but I have not tried, so if you do let me know how it goes!
Ingredients (makes 8-10 biscuits)
Cut butter into small chunks and place in the freezer. Pre-measure buttermilk and also place this in the freezer. Preheat oven to 450 degrees. In a food processor combine flour, salt, and baking powder. Whir to mix ingredients for 5 seconds. Remove butter from freezer and add to the food processor. Pulse mixture 15 times, then mix for 5 seconds until butter is mixed in and mixture looks like course cornmeal. Add buttermilk and mix to combine, about 10 seconds. Mixture will ball up and be sticky.
Remove to a floured surface with a spatula. Avoid touching the dough too much, you want the milk and butter to stay cold. Flatten the dough with your hands to about 1/2 inches tall. Using a biscuit cutter or a glass, cut biscuits into rounds. reshape dough by folding it onto itself and patting down after cutting your first round of biscuits. If you prefer rough shaped biscuits, shape dough into a square or circle and cut into preferred shapes. Place biscuits on a silpat or parchment paper lined cookie sheet.
Bake for 15 minutes or until golden brown. Remove and eat hot. We doused ours in creamy gooey sausage gravy!