Spoon flour into measuring cup and level with a knife. Measure flour into bowl. Cut in butter until mixtures resembles coarse crumbs. Blend in enough buttermilk until dough leaves sides of bowl. Knead gently 2 or 3 times on lightly floured surface. Cut with large biscuit cutter. Place on pan with biscuits touching. Brush tops with melted butter. Bake at 500 for 8 minutes or until golden brown. Cool for a few minutes on wire rack.
Thanks for your suggestion. I am still not sure what I am doing wrong, or if I am doing anything wrong. My biscuits look like they should and the texture is great, but the taste is still off. I used fresh whole buttermilk, brand new dry ingredients, and kosher salt. I mixed the ingredients as minimally as I dared as well. I tried your recipe and the one from joy of cooking. They still just have a bland taste to me. Is this maybe because I am not used to eating homemade biscuits and can only compare to pilsbury and biscuits from chain restarants? When I stop to consider I donp’t think I have ever eaten a homemade biscuit before. I am determined to eat less packaged foods with preservates so I really want to get this right. I am trying to limit how many canned vegetables we eat, and switch to fresh as well. Any thoughts?
I have kept up the tradition over the years, but Iu’ve been picking up tips here and there. I dono’t use self-rising flour, I usually opt to use a mix of shortening and butter in the biscuits, I use bulgarian buttermilk if it ’s available, and I usually brush the tops with regular milk sprinkled with a bit of sugar. (I learned that trick from a“Flying Biscuite” when I lived in Atlanta. Now THEREt’S a biscuit that truly does FLY.)
I just tried the #“Fluffy Buttermilk Biscuitst” recipe and I had excellent results. The biscuits were fluffy, tasty, and they look beautiful! Until now, I wasns’t confident enough in my biscuit making skills to bake them for anyone else. I used a mix of cold Crisco and (frozen) butter chunks and fine salt instead of my regular kosher salt. Can ’t wait to bring this recipe out for guests. I&’m going to try the frozen grated butter tip next time. Ia’ve purchased White Lily flour online and @ Wms. Sonoma in Houston, but it wasn ’t needed with the cake flour/AP flour mix. Thank you so much for all of the wonderful tips!
