Frequently used, this old-fashioned biscuit recipe holds a coveted spot in my kitchen drawer. These tender biscuits are a blank canvas for sweet or savory adaptations. Try adding garlic powder, onion powder, chives and parsley, or add something sweet like streusel topping kneaded in to make ribbons of cinnamon sugar. Of course you can always eat them plain with honey or jam as my family prefers.
1 ¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoons baking soda
½ teaspoon salt
6 tablespoons cold butter cut into pieces
¾ cup buttermilk
Pre-heat oven to 450 degrees. Cover a baking sheet with parchment paper.
Put flour, baking powder, baking soda and salt into a food processor and process to mix. Add butter and pulse until crumbly with small pea sized butter pieces still in places. Add buttermilk and pulse just until the dough comes together.
Flour a surface, dump out dough, and then flour top of dough. Kneed a few times and roll out to about 1 inch thick. Cut out biscuits with a drinking glass or biscuit cutter. Continue to roll out dough and cut biscuits until dough is used up.
Place on a cookie sheet and bake for 12 to 15 minutes.
Because I don’t always have buttermilk lying around, here are some buttermilk substitutes. Use one.
1. 3/4 cup plain yogurt or sour cream.
2. 2 teaspoons lemon juice or vinegar, plus enough milk to make 2/3 cup (3/4 is too much here). Set aside for 5 minutes before using.
3. 3/4 cup milk plus 1 1/4th tablespoons cream of tartar.
4. 3 tablespoons buttermilk powder and 3/4th cups water.