I wanted to make some biscuits to go with the White Bean, Chorizo, and Kale Soup I made for dinner recently. I found this Cooking Light recipe on Myrecipes and decided to give them a try. I was surprised at how easy they were to make and how utterly delicious they were. We gobbled up every last one of them with our soup and they were a big hit with all of us. This is another recipe I will be making again and again.Flaky Buttermilk Biscuits: Recipe and photos by For the Love of Cooking.net Original recipe by Myrecipes and Cooking Light ~ 2008
- 2 1/4 cups of flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 5 tbsp butter
- 3/4 cup of low fat buttermilk
- 3 tbsp honey
Combine the flour, baking powder, and salt together in a bowl. Cut in the butter with a pastry blender or two knives until the mixture resembles course meal. Place into the refrigerator for 10 minutes to chill. In a smaller bowl, combine the buttermilk and honey and whisk until well blended. Add the buttermilk mixture to the flour mixture and stir until mixed.
Place the dough on a well floured surface and knead 4-5 times. Using a rolling pin, roll the dough into a 9 x 5 inch rectangle. Dust the top with flour then fold the dough crosswise into thirds (like folding a letter to fit into an envelope). Re-roll the dough into a 9 x 5 rectangle, dust the top with flour, and fold the dough crosswise into thirds again. Gently roll or pat the dough into a 3/4 inch thickness and cut with biscuit cutter to form biscuits. Place dough rounds 1 inch apart on the baking sheet.
Bake for 10-12 minutes or until golden brown. Cool two minutes on a wire rack then serve slathered with butter. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net