Buttermilk is badass. It does not taste all that great by itself, but it enhances so many things. We normally have some in the fridge, not because we love it so much, but because of it's long shelf life. Buttermilk is very acidic (that's why you can replicate it in recipes by adding vinegar or lemon juice to regular milk) so it lasts much longer in the refrigerator than "regular" milk. With this last quart of buttermilk we have made southern fried chicken, buttermilk pancakes (of course, THE EFFIN BEST!), and buttermilk biscuits. A little goes a long way.
Here is the Recipe:
2 loosely packed Cups of Flour (sifted)
2 1/2 Tbl. Baking Powder
1/2 tsp. salt
5 Tbl. Chilled Butter (I chop it up really fine).
3/4 Cup Buttermilk
3 Tbl. Honey
Combine the dry ingredients and cut the butter peices into the mixture with a fork. Chill 10 minutes.
Combine milk and honey, then add to the dry mixture. Stir only until moist.
Turn dough onto a flour covered surface and knead 4 times. Roll out the dough into about a 10 by 5 inch rectangle that is 1/2 inch think. Powder the top of the dough with flour.
Fold the rectangle into thirds (folding both ends to the middle) and repeat previous step, once again dusting the top with flour.
Repeat step a third time, rolling the dough to approximately 3/4 inch think. Use any rouch utensil, cup, jar, etc. to cut into circles, and place on a cookie sheet covered with parchment paper.
Bake at 400 degrees for 12 minutes or until golden effing brown.
1/2 tsp. salt
5 Tbl. Chilled Butter (I chop it up really fine).
3/4 Cup Buttermilk
3 Tbl. Honey
Combine the dry ingredients and cut the butter peices into the mixture with a fork. Chill 10 minutes.
Combine milk and honey, then add to the dry mixture. Stir only until moist.
Turn dough onto a flour covered surface and knead 4 times. Roll out the dough into about a 10 by 5 inch rectangle that is 1/2 inch think. Powder the top of the dough with flour.
Fold the rectangle into thirds (folding both ends to the middle) and repeat previous step, once again dusting the top with flour.
Repeat step a third time, rolling the dough to approximately 3/4 inch think. Use any rouch utensil, cup, jar, etc. to cut into circles, and place on a cookie sheet covered with parchment paper.
Bake at 400 degrees for 12 minutes or until golden effing brown.
I got this recipe off of the internet about 3 years ago while I was still living in the Mountains (actually the foothills) of Colorado. I have no idea who this person was that originally listed the recipe, and if you end up being one of the 4 people to read this, I'm sorry I could not give proper credit where it is due - but your Buttermilk Biscuits are effing AWESOME!
Keep it real green dudes.
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