Oh, American biscuits. Yet another thing that Sam seemed to have an inherent dislike of. Although to his credit, I think the first buttermilk biscuits he tried were probably a bad first experience and justifies his dislike. But I knew it was time to try again. Mostly because I’ve really been craving biscuits and gravy lately but I wanted to make sure Sam wouldn’t mind biscuits before drowning them in sausage and cream….
Rustic Buttermilk Biscuits
They may be ugly but they still have a delicious flaky, buttery inside and that’s what truly counts.
2 cups of flour1/4 teaspoon of baking soda1 tablespoon of baking powder1 teaspoon of kosher salt6 tablespoons of butter, cold and cubed1 cup of buttermilk (or 1 cup of milk + 1 tablespoon of lemon juice and let set for 10 minutes)butter for brushing
Preheat oven to 450 F. In one bowl add all the dry ingredients together. Integrate the butter into the dry mixture using a pastry blender or a fork until it coursely comes together. Add the buttermilk gradually and stir until the dough is combined. The dough will be dry but will hold together. Lightly flour the surface and turn your dough out. Gently kneed it. Flatten it out with your hands about 1/2 thick. I make my biscuits “rustically” ie I am lazy so I don’t use a cookie cutter, I just roughly section out my dough, but feel free to use one! This dough should yield about 10 biscuits. Put them on an ungreased cookie sheet. Bake for 10-12 minutes until golden brown and then brush the tops with butter.
They may not look like much but the taste of all the buttery, flaky goodness that you could ever dream of!