I saw this recipe at Clarice's blog this morning, and had to make the biscuits today! In truth, I like them much better than Bad Blake's Biscuits. They are sweeter, less tart, and more crumbly. They are perfect! It may be a matter of personal taste, so try both yourself and see which you prefer. This is what I love about baking. There are always new tastes to discover in recipes that are just a bit different. Without further ado, here is her recipe.
1 1/2 cups all-purpose flour
1 1/2 tablespoons sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1/2 stick (1/4 cup) cold butter, cut into 1/2-inch cubes
3/4 cup well-shaken buttermilk
1 TBL milk or cream for brushing biscuits
Put oven rack in middle position and preheat oven to 425°F.
Sift together flour, sugar, baking powder, salt, and baking soda into a bowl. Blend in butter till it is the size of small peas. Add buttermilk and stir with a fork until a dough just forms (dough will be moist).
Turn dough out onto a well-floured surface and gently fold over, press down in an even square till 1 inch thick. Do this 6 times. Pat out dough on a floured surface with floured hands, reflouring surface if necessary, cut, flouring knife between cuts. Transfer biscuits to a greased baking sheet, arranging them 2 inches apart. Set in fridge one hour for butter to firm or freeze. Brush tops with milk or cream. Bake until pale golden, 12 to 15 minutes, then transfer to a rack to cool to room temperature.
Makes 6 biscuits
1. You will see she made them into squares since she was making them for strawberry shortcake. I just cut them out and put them in a greased 9 x 13 pan like I did with Bad Blake's Biscuits. There were 9 biscuits.
2. I didn't knead them on a floured surface. I never do. I just pat the dough down and cut the biscuits. I have a very inexpensive marble board I use.
3. I didn't refrigerate because frankly, I couldn't wait that hour!
4. I didn't brush the milk on top.
5. Somewhere else on her blog, Clarice mentions cutting in the butter with a food processor. This worked great. In fact, I used it as my mixing bowl. I put all the dry ingredients in, pulsed it a bit, added the chopped up cold butter, and pulsed some more. Then I put the batter in a bowl and stirred in the buttermilk with a fork.
This buttermilk adventure is taking me to some wonderful new culinary places. I love the stuff and buy it every week now. If you want to check out the other buttermilk recipes I've tried, you may type buttermilk into the search bar.