I admit it. I love biscuits. I know, I shouldn’t, but who can resist. I tend to find myself buying frozen biscuits because they are easy to pop in the oven, but even the least experienced of cooks could tackle this weeks buttermilk biscuit recipe from our friend Jessi at Farmhouse Favorites. This would be a great treat for your family on Saturday morning or the perfect side dish to your upcoming Easter dinner!
- 2 cups of All-purpose flour
- ½ teaspoon baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 8 tablespoons ice cold butter
- 3/4 cup buttermilk
Preheat oven to 475. Slice butter and place in the freezer.
Sift the dry ingredients. Cut in the butter with a pastry cutter or fork until it looks coarse, like sand. Add buttermilk. Continue to cut the dough. Turn out onto a floured surface and gently bring together. Gently press the dough into a rectangle until it is between 1/2-3/4 inch thick. Use a floured round cutter and cut biscuits. Place in the freezer for at least 20 minutes. Remove from freezer and place on parchment paper on a baking sheet so they are touching. Bake for 20 minutes.
Farmhouse Favorites, tying tradition back to the good old days one apron string at a time.
Following in the footsteps of her ancestors, Jessi, momma to three kiddos, enjoys country cooking because it is inexpensive and the ingredients are easy to find. Her goal is to get families out of the drive thru window and back to the supper table.
Check her out on facebook.com/FarmhouseFavorites.