Friday, September 18, 2009

Deliciously Flaky Buttermilk Biscuits

First of all, what would you think if you opened a new box of butter and found this? I was a little irritated, but I quickly decided I'd just have to eye ball my measurements. Grrrrr....

This recipe came from the Sister's Cafe and they were the best homemade biscuit I've ever had. I love the honey as the sweetener because the finished biscuits taste like there is a little bit of honey drizzled on top! They were also really easy to make. The folding technique might seem unnecessary, but it's what makes them so flaky! It reminds me of when you bake Pillsbury Grands and they get really flaky. I'll definitely be making these more often! :)

Deliciously Flaky Buttermilk Biscuits

2 cups all-purpose flour (9 ounces)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons chilled butter, cut into small pieces
3/4 cup fat-free buttermilk
3 tablespoons honey

1. Preheat oven to 400°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes.
3. Combine buttermilk and honey, stirring with a whisk until well blended. Add buttermilk mixture to flour mixture; stir just until moist.
4. Turn dough out onto a lightly floured surface; knead lightly 4 times. Roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Reroll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness. Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper. Bake at 400° for 12 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.

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