This is a really easy recipe for kids and adults to make for a quick weekend breakfast. You can add herbs, grated cheddar cheese, bacon or ham to the recipe to make them more interesting. Although, there is nothing like a plain hot biscuit, straight out of the oven with more butter and jam! They also great for a ham or turkey sandwich.
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2 1/4 cups All Purpose Flour
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1/2 teaspoon Sugar
1 stick Unsalted Butter, cold and cut in 1/2 inch cubes
1 cup Buttermilk
Preheat oven 375 degrees
Place Flour, Baking Powder, Baking Soda, Salt and Sugar in a bowl. Wisk to combined. Using your fingers or a pastry cutter, cut the butter into the flour mixture until mixture looks like course meal. Pour the buttermilk into the butter and flour and stir. DO NOT OVER WORK OR BISCUITS WILL BE FLAT. You want to see chunks of butter in the dough. Turn dough out onto lightly floured surface and cut using a two inch biscuit cutter. Place biscuits on a cookie sheet lined with parchment paper. Brush tops of biscuits with a little extra buttermilk and place in oven for 15-20 mins or until tops are golden brown.
2 thoughts on “Buttermilk Biscuits”
Hi geneviEve, I'm an old and longtime customer of Cremaldi's until we left Cambridge in 1996 for the west coast. Your mom's cookbook is one of my favorites and my husband and I are cooking her stuffed peppers tonight as part of an Italian themed New Year's dinner. Went through many cookbooks (Marcella Hazan, Michael Chiarello etc) plus old Gourmets until I remembered your mother's recipe. I decided to google her to see what had become of you all and was delighted to learn of your blog and her current shop. Is that still open and how can I sign up to receive your blog. Happy New Year and best regards to your parent from Shelly and Bob Pearlman (former residents of Cambridgeport now Tucson, mother of Gabriel and friend of Elsa's)
Thank you for your comment! You can email me at firstname.lastname@example.org. I will give you my mother's email.