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Buttermilk Biscuits
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Turn the dough out onto a well-floured work surface.
Knead the dough into a round ball.
Roll out the dough to about 1-inch thickness.
Brush the top of each biscuit with cream and sprinkle with a little parmesan cheese, if desired.

Buttermilk Biscuits

Makes 20 to 22 biscuits

These are wonderful, fluffy biscuits — crusty on the outside and light and buttery inside. To this basic recipe you may want to add some finely chopped jalapeño or toasted sesame seeds. Plumped raisins can also be added, eliminating the Parmesan cheese and minced onion.

Ingredients
  • 2-3/4 cups all-purpose flour
  • 1-1/2 tablespoons sugar
  • 1 tablespoon plus 1 teaspoon baking powder
  • 2 teaspoons salt
  • 1/4 teaspoon baking soda
  • 10 tablespoons (5 ounces) chilled unsalted butter, cut into small pieces
  • 1/4 cup minced onion
  • 1 tablespoon chopped fresh or 2 teaspoons dried thyme
  • 1 cup buttermilk
  • 1 or 2 tablespoons milk or cream
  • 1/4 cup grated Parmesan cheese, optional
Method
  1. In a food processor fitted with the steel blade, combine the flour, sugar, baking powder, salt, and baking soda. Add the butter, onion, and thyme, and process until the mixture resembles fine meal. With the machine running, pour the buttermilk through the feed tube, just until the dough comes together.
  2. Turn out onto a well-floured work surface and knead lightly into a round ball. Roll out the dough to about 1-inch thickness, and with a 2-inch cookie cutter, cut out as many biscuits as you can. Repeat this procedure until you have used all the dough, giving you 20 to 22 biscuits. Arrange the biscuits, as cut, on 2 parchment-lined baking trays. Refrigerate for at least 1 hour, up to 24 hours.
  3. Preheat the oven to 350° F.
  4. Brush the top of each biscuit with milk or cream and sprinkle with the Parmesan cheese, if desired. Bake 25 to 35 minutes, until lightly golden. Serve warm.
Presentation

Delicious by themselves, these biscuits are great with soup or served with butter and honey, or your favorite preserves.
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