Home Made Buttermilk Biscuits

If you follow me at all you know I am always trying a new biscuit recipe. Well….I saw a new one in Martha Stewarts Living Magazine yesterday and it looked really good. So, what the heck got up early today and decided hey I am going to try them and see what we think about them. The recipe is rather easy and straight forward, I had everything needed for the recipe. The only step I did differently is I made mine in the food processor. Oh, goodness this makes it SO easy. We all enjoyed the biscuits crunchy on the outside, nice and soft and buttery on the inside.

I would make them again without a doubt but are they the best …nope. Next time I think I would add 2 tablespoons of lard, one teaspoon of lemon juice. Biscuits are like a chemistry project. I like that they have both cream and buttermilk makes them soft and tender. I love the taste the buttermilk gives them. When you cut half of it out you lose that taste so adding the lemon adds the tartness back in. I know I get a lot of feed back on the lard. But, until you have had it believe me it makes a huge difference and it is the best. Promise!

Buttermilk Biscuits

2 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon coarse salt
1/2 cup cold unsalted butter, cut into small pieces
1/2 cup low-fat buttermilk, plus more for brushing
1/2 cup heavy cream

Preheat oven to 375 degrees. Whisk together flour, baking powder, baking soda, and salt in processor. Place butter in processor and pulse until mixture resembles coarse meal. Add buttermilk and cream; pulse until just combined.
Turn out dough onto a lightly floured work surface, and pat into a 6 1/2-inch round (about 1 inch high). Using a lightly floured 2 1/2-inch cutter, cut out rounds. Transfer to a buttered cast iron skillet spacing about 1/2 inch apart. Gather scraps, reshape, and cut out. Brush tops with buttermilk. Bake until tops are golden, 22 to 24 minutes. Serve Hot.I would love for you to follow along with Angie’s Southern Kitchen by getting our post each time. Please sign up over to your right and follow along. You can get an email or RSS Feed. Have a lovely day and you come back soon now you hear.
Smiles….
Angie