I’ve been making biscuits using the Cup4Cup Buttermilk Biscuits recipe for a few months. We’ve been really happy with how they turn out and they’re delicious with sausage gravy. Usually I make a half batch and we eat a few and freeze the rest. They thaw nicely and since we try not to eat Biscuits and Gravy too often, they last us a few months.
Last week I asked Brian to make a batch since I’d bought a bunch of jams and jellies at a local church bazaar…. and there is really never a bad time to have biscuits. Right?
I reminded him that I cut the recipe in half and then wandered off. I’m going to say I was doing something productive, but I’m not positive…… I wandered in and out of the kitchen and I noticed on one pass that his dough looked “chunkier” than I remembered mine looking. He said that I’d been chopping the butter up in the food-processor too much. Fine, fine… whatever…
When the biscuits came out of the oven they fabulous…. absolutely, freaking, fluffy, not-at-all-like-mine, fabulous….. Bastard.
Okay, I don’t want to be a total bitch, but… really?! Even his biscuits are better than mine? WTF?!
He tried to convince me that it was because I chopped the butter into the flour too much….. and then he admitted that maybe he hadn’t followed the recipe exactly…… Like… maybe he didn’t half everything in the recipe…. maybe he just cut the flour in half…. and nothing else.
Well, yeah! That would make them different…. cheater.
He’s made the biscuits three more times following the Brian Recipe and they’ve been delicious each time. I’ve served them to our non-Gluten-Free friends and they loved them. No one would realize that they were GF.
They are fluffy and buttery and absolutely perfect. A very happy accident! (And, of course, biscuits are his job now. Win!)
We have yet to freeze any of these biscuits… every time we’ve baked a batch they’ve all been eaten before any could make it to the freezer.
- 2 1/2 cups Cup4Cup flour
- 1 tablespoon kosher salt
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 stick unsalted butter, cold, cut into ½-inch cubes
- 1 1/2 cups buttermilk + 1 to 2 tablespoons for brushing
- 2 to 3 tablespoons unsalted butter, melted, for brushing
Preheat oven to 425°F.
Using a whisk or food processor, combine all dry ingredients together and mix until well blended.
Be sure butter is very cold. Using a food processor, add in the cold butter and pulse until it is incorporated into the dough and it resembles pea-sized shapes. If you do not have a food processor, use a pastry cutter or a fork to cut in the butter.
Place this mixture into a bowl. Using a fork slowly mix in the buttermilk until the dough is formed into a lumpy ball. The dough will be loose. Do not over mix.
Take the loose dough and wrap it in clear plastic wrap. Refrigerate for 30 minutes.
Using additional flour as needed, roll out the dough to 1 inch thick.
Take a round cutter and cut the dough, place cut out shapes onto parchment lined baking sheets. Brush on buttermilk to the tops of the biscuits to ensure a golden brown top.
Bake for 15 minutes or until golden brown. Brush hot biscuits with melted butter and serve warm.
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