Buttermilk Biscuits
This recipe is simple and versatile. It makes about 12 biscuits. Below are the directions for plain buttermilk biscuits, savory biscuits, and sweet dessert biscuits. This is a free form mixture meaning you will make drop biscuits. The texture should be a little sticky, but not runny.
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| Bacon Gouda Biscuits |
Tools
• Large mixing bowl
• Silpat or aluminum foil
• Measuring cups & spoons
• Pastry blender or food processor
• Spray olive oil (I spray a little olive oil into the 1/3-cup before I use it to scoop the dough out, step 7 below, so it doesn’t stick to anything)
• Cheese grater (for savory biscuits)
• Knife (to cut bacon for savory biscuits)
• Additional medium bowl (for berries for sweet biscuits)
Ingredients
Basic Buttermilk Biscuits
• 3 cups all-purpose flour
• 4 teaspoons baking powder
• 2 teaspoon baking soda
• 1/3 cup white sugar
• 1 ½ teaspoons salt
• 3/4 cup chilled unsalted butter, cut into small pieces (aka 12 tablespoons, 1 ½ sticks)
• 1 cup buttermilk
Savory Spin: Bacon & Gouda biscuits
These are good for breakfast; they go great with an egg.
• 3 cups all-purpose flour
• 4 teaspoons baking powder
• 2 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup chilled unsalted butter, cut into small pieces (aka 12 tablespoons, 1 ½ sticks)
• 1 ½ cups buttermilk (you may need to add a bit more to get the consistency right. Start with ½ cup and add up to ¼ cup more. This is a free form mixture so you don’t want it too runny, but you also don’t want the ingredients to not mix.)
• 1 ½ cups shredded gouda cheese (I find it better to shred the cheese yourself rather than buy it pre-shredded because I like the taste better)
• ½ cup bacon bits (I use 7-8 slices of precooked bacon from Trader Joe’s and cut them into small pieces. Also, I do not warm it up. I cut it and add it to the mixture cold. Tip: if you are using raw bacon and cooking it, make sure you dab all the grease off with a paper towel)
Sweet Dessert Biscuits
These are good for berry shortcakes. This biscuit has a nice sugar crust, if you desire.
• 3 cups all-purpose flour
• 4 teaspoons baking powder
• 2 teaspoon baking soda
• 1/3 cup white sugar
• 1 ½ teaspoons salt
• 3/4 cup chilled unsalted butter, cut into small pieces (aka 12 tablespoons, 1 ½ sticks)
• 1 cup buttermilk
• *2 tablespoons heavy cream or 1 scrambled egg for an egg wash*
• *1/8-1/4 cup raw turbinado sugar (a.k.a. Sugar in the Raw, Raw Cane Sugar) or any other flavored sugar you desire. I use Vanilla Rose*
• *Optional Ingredient
[Filling]
• 2 pints sliced fresh strawberries or whole raspberries (I find that, even when being generous with the berries, 1 person=1/2 pint, so adjust as needed for serving size)
• 1/4 cup white sugar
• 1 tablespoon lemon juice, or the juice from ½ a lemon
• Fresh whipped cream and/or ice cream
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| Raspberry Shortcake |
Directions: Since the two variations only have a few extra steps, below are the directions for all three biscuits.
1. Preheat the oven to 425 degrees F (220 degrees C).
2. Line a baking sheet with a silpat or aluminum foil.
3. *If you are making the bacon & gouda biscuits leave out the white sugar from this step. Whisk together flour, baking powder, baking soda, 1/3 cup white sugar, and salt in a mixing bowl.
4. Cut the cold butter into chunks with a knife. Slowly incorporate the butter chunks into the flour mixture with a pastry blender until the mixture resembles thick breadcrumbs.
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| Pastry Blender and flour after incorporating butter |
5. *If you are making the bacon & gouda biscuits: Using a silicone coated spoon, add the bacon bits and shredded cheese into the flour/butter mixture a little at a time until everything is evenly incorporated in the mixture.
6. Using the silicone spoon, slowly stir in buttermilk until the flour mixture is moistened.
7. Drop 1/3-cup scoops of the dough 2 inches apart onto the prepared baking sheet.
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| Sectioning off the dough |
8. *If you are making sweet dessert biscuits: Brush biscuits with heavy cream or egg wash and sprinkle generously with raw turbinado sugar.
9. Bake in the preheated oven until golden brown, 15 to 20 minutes.
10. *If you are making sweet dessert biscuits: Mix together 1/4 cup white sugar and lemon juice in a large bowl. Try to make sure the sugar is well mixed into the juice. Add your berry of choice and mix well allowing the sugar lemon juice to evenly coat the berries. Allow berries to rest to develop flavor, this takes about 30 minutes. To serve: cut biscuits in half lengthwise, add berry mixture and whipped cream. Serve with more berries and vanilla ice cream if you wish.
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| Close up of Sweet Biscuits |
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