Bangin' Buttermilk Biscuits

I typically have recipes scattered around the house, usually nowhere near the kitchen, scribbled on scraps of paper like this.

The issue is that I tweak recipes I find, and then *IF* I remember to right down said tweaks, they end up wherever I am when I remember to jot it down. 

SOooo, I'm going to attempt to start keeping track of, and share them, right here, with you. 

I know if you are a food blogger, you're suppose to take cute pictures of every step and tell a story about smelling said food on the porch of your Grandma's house when you were a kid...  

I'm probably not going to do that most of them time. 

If a recipe grabs your attention, but you have a question, definitely reach out! I have a tendency to assume everyone knows the steps to making stuff. It's a jerk side effect of culinary school. 

Ok, story over. Let's make some biscuits. 

Mmmm MMM yes please. If you bake, ever, go get a silpat. Get two. 

6 oz (1 1/2 sticks) unsalted butter, cold, cubed 

4 1/2 c all purpose flour + 3 T (more for kneading)

1 1/2 T baking powder

1 1/2 t sugar

1 1/2 t salt

1t soda

2 1/4 cup FULL FAT buttermilk

1 stick of unsalted butter, melted

Preheat oven to 425°

Toss the cubed butter in the 3 T of flour, and put in freezer until ready to use

Toss all dry ingredients into food processor with dough blade and pulse a few times to incorporate everything.

Add butter and blend until butter is in pea size chunks throughout flour.

Slowly add buttermilk while blending. Stop as soon as it all comes together. The less you mix and knead, the fluffier your biscuits will be. 

Flip out onto floured surface, knead a few times until dough is uniform. Pat or roll into 1/2”ish thick rectangle. 

Cut into squares to use all the dough. Round biscuits aren't worth wasting dough.

Place the biscuits on sheet tray (preferably on a silpat) touching, but not crammed together.

If no silpat, parchment paper. No parchment, spray with pam. Bottoms will get darker this way, just FYI. 

Bake 15 minutes, remove, brush with melted butter, sprinkle with kosher salt, and continue baking another 5 min or so, until golden. Brush with remaining butter. Cut it open. Put butter in it. Eat it. 

Lick your finger, smoosh crumbs onto finger, eat those, too. 

Makes about a dozen.