Rustic Buttermilk Biscuits
As a huge lover of breakfast and baked goods, these Rustic Buttermilk Biscuits are seriously delicious! I will admit that I’ve used countless refrigerator biscuits in the past. I’ve always wanted to make homemade biscuits that contained ingredients I felt good about (and let’s face it, could pronounce). However, I didn’t have a go-to recipe. Then one day I was reading The Magnolia Journal and found this recipe. I’ve become a big fan of the recipes in The Magnolia Journal. I keep buying each new issue for the recipes more than for the home decor ideas. I like them so much, I even pre-ordered Jo’s cookbook, The Magnolia Table. One thing that stood out to me was that these biscuits didn’t have to be rolled out or that I didn’t need biscuit cutters for them. I have countless kitchen gadgets, but somehow I don’t own biscuit cutters?!? The ingredients in this recipe are standard, everyday items and since I now have buttermilk as a staple in my refrigerator for Classic Buttermilk Pancakes, this is another recipe to utilize the buttermilk. I call them rustic because their square, uncut shape makes me think of rustic simplicity. It truly is a quick and easy recipe to follow. Their dense, buttery flakiness makes them very versatile; I use them for biscuits and gravy, biscuits and jam/honey, and as biscuits sandwiches with scrambled eggs and cheese inside. You really can’t go wrong with these biscuits, unless you run out!
1. Preheat oven to 450 F. In a large bowl combine flour, baking powder, sugar, salt, and cream of tarter. Using a a pastry blender (I use the paddle attachment on my stand mixer), cut in butter until mixture resembles course crumbs. I use butter that is softened a bit to make this step a bit easier. If you don’t plan ahead and have softened butter, put it in the microwave for 8-10 seconds to soften it. Make a well in the center of the flour mixture. Add buttermilk all at once. Using a fork, stir just until mixture is moistened (again, I use my paddle attachment on my stand mixture for this step).
2. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it just until the dough holds together.
Place on a parchment-lined baking sheet. Pat dough into a 3/4-inch-thick rectangle. Cut into 12 squares of rectangle with a knife of pizza cutter, cut only about 3/4 of the way into the dough. Do NOT separate.
I usually trace out my lines in the dough with a butter knife to help me get even sized biscuits, then go back and cut into the dough once I have the 12 biscuits lined out.
I once got distracted and only cut the dough into 8 biscuits. The biscuits were bigger, but they cooked up just fine. I actually wouldn’t mind doing this again if I were looking for bigger biscuits for sandwiches or just wanted larger portion sizes.
3. Brush the tops of the biscuits with milk. I find that this helps them to brown up better if I do. Bake 10-14 minutes or until golden. Serve warm. Makes 12 biscuits.
Ingredients:
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
3/4 teaspoon cream of tarter
3/4 cup butter
1 1/4 cup buttermilk
additional buttermilk for brushing (optional)
Directions:
- Preheat oven to 450 F. In a large bowl combine flour, baking powder, sugar, salt, and cream of tarter. Using a a pastry blender (I use the paddle attachment on my stand mixer), cut in butter until mixture resembles course crumbs. Make a well in the center of the flour mixture. Add buttermilk all at once. Using a fork, stir just until mixture is moistened (again, I use my paddle attachment on my stand mixture for this step).
- Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it just until the dough holds together. Place on a parchment-lined baking sheet. Pat dough into a 3/4-inch-thick rectangle. Cut into 12 squares of rectangle with a knife of pizza cutter. Do not separate.
- If desired, brush with milk. Bake 10-14 minutes or until golden. Serve warm. Makes 12 biscuits.
Summit House 