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BUTTERMILK BISCUITS

Okay so by all means this isn’t necessarily a healthy recipe. But I’ll admit being excited about this because having homemade biscuits is a little bit of a new thing for me. So much that I did need to figure out how to make them myself. I’m not a baker, baking doesn’t come natural to me so I’ll just say I lucked out at my first attempt because they came out so perfect. This is something I may do once or twice a year. And even though it’s infrequent, it’s still absolutely amazing, worth making instead of some weird cylindrical cardboard at the store. Therefore, I’m totally sharing this with everyone.

You can make these using an all-purpose gluten free flour. They will be tasty so long as you use a flour you know you love. Surely they won’t be identical to the traditional buttermilk biscuit but they will taste really good nonetheless for a healthier alternative. So, you know how I said I rarely will make these? The same goes with my rendition of Poached Eggs, Biscuits and Gravy here on the blog. Definitely a must try!

Print Recipe
BUTTERMILK BISCUITS
Servings
biscuits
Ingredients
Servings
biscuits
Ingredients
Instructions
  1. Preheat the oven to 450 F degrees.
  2. Combine the dry ingredients in a bowl, or in the bowl of a food processor.
  3. Cut the butter into chunks and cut into the flour until it resembles coarse meal. If using a food processor, just pulse a few times until the consistency is achieved.
  4. Add the buttermilk at a slow continuous stream until it’s combined into a sticky dough. If it appears on the dry side, add a bit more buttermilk.
  5. Turn the dough out onto a floured board. Gently pat (don’t use a rolling pin) the dough until it’s about ½” thick. Fold the dough about 5 times, gently pressing the dough down to an inch thick in between each folds.
  6. Use a round biscuit cutter to cut into disks and place the biscuits on a cookie sheet about an inch apart.
  7. Brush the melted butter on top of each biscuit. Bake for about 10-12 minutes or until golden brown on top and bottom. You can gently knead the scraps together and make a few more, but there’s a chance they may not be as good as the first batch
Recipe Notes

You can make these biscuits, cut them, put on a cookie sheet and freeze up to a month. When you’re ready for them, place in the oven at 450 F degrees for about 20 minutes.