After making that cake yesterday, I had a ton of buttermilk left. What in the hell do you do with buttermilk? Soooo, I decided to try my hand at making biscuits this morning. Even though I had a mad hangover, they were actually pretty easy and came out alright for my first time. I did learn a few lessons, however… it is very important to keep the board and the dough floured as it can be sticky, the colder the butter the better so they don’t get sticky, and when baking them they are supposed to touch….which I did not do. All in all, they were pretty tasty and Mike seemed to really enjoy them. Next time, I want to try and add in other ingredients like jalapenos and cheddar! With a bit more practice, I think I can master this and make it a weekend breakfast tradition.
Easy Buttermilk Biscuits:
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 8 tablespoons ice cold butter
- 3/4 cup buttermilk
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 2 tablespoons brown sugar
- 8 tablespoons butter, softened
Preheat oven to 475 degrees F. Cut butter for biscuits into tiny chunks and put in the freezer so it stays cool.
In a bowl, mix the dry ingredients. Cut in the butter with a pastry cutter or a fork until it looks like coarse sand. Add the buttermilk and continue to cut the dough together.
Turn out onto a floured surface and gently bring together. Gently press the dough into a rectangle until it is between 1/2 and 3/4-inch thick. Use a round cutter (I just used a mason jar) that has been floured to cut the biscuits.
Place in the freezer for at least 20 minutes. Remove biscuits from freezer and place on a prepared baking sheet so they are touching each other. Bake for 20 minutes.
While baking, prepare the cinnamon butter. Just mixed softened butter with above ingredients, cover with plastic wrap, and refrigerate until ready to use.
When golden brown, remove biscuits from the oven and serve with cinnamon butter.