Featherweight Buttermilk Biscuits

Submitted by Bev I Am

"Very light and delicious! Try with your next breakfast or ham dinner!"

 

• Ready In: 27mins
• Ingredients: 8
• Yields: 12 biscuits

ingredients

• 2 cups unbleached all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon cornstarch
• 2 teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄4 cup chilled unsalted butter, cut into 1/2 " pieces
• 3⁄4 cup chilled buttermilk

directions

1. Preheat oven to 450F degrees.
2. Sift together first 6 ingredients into large bowl.
3. Add butter and rub in with fingertips until mixture resembles coarse meal.
4. Add buttermilk and stir until dough forms.
5. Turn dough out onto floured surface; knead until smooth, about 8 turns.
6. Roll out the dough to 1 inch thickness.
7. Using 2 inch diameter biscuit cutter, cut out biscuits.
8. Gather scraps and roll out to 1 inch thickness and cut out additional biscuits.
9. Transfer biscuits to large ungreased baking sheet.
10. Bake until golden, about 12 minutes.
11. Serve warm.

Reviews

[Cooking to Perfecti]

Yum yum! I'm a sucker when it comes to biscuits. These hit the spot, and weren't too heavy either! A nice, lighter version of a good, homey biscuit.

 

[spatchcock]

These were very good--had them last night with baked orange roughy and salad! Very quick too! Thanks Bev!

 

[Danl1058]

Have these with fried chicken!

 

[Ms B.]

I have used this recipe for biscuits since it first appeared in Bon Appetit in 1998. The biscuits are light and fluffy. It is important not to over-handle the dough in order to obtain the featherweight texture.

 

[Kalistal]

These are a favorite in my house. I never use a rolling pin...I just pat them out.