{"id":947,"date":"2015-07-01T13:03:42","date_gmt":"2015-07-01T18:03:42","guid":{"rendered":"http:\/\/tiffanycooks.cyberphreak.com\/?p=947"},"modified":"2018-03-23T12:51:17","modified_gmt":"2018-03-23T17:51:17","slug":"southern-buttermilk-biscuits","status":"publish","type":"post","link":"http:\/\/tiffanycooks.cyberphreak.com\/?p=947","title":{"rendered":"Southern Buttermilk Biscuits *"},"content":{"rendered":"<div class=\"pf-content\"><p><a href=\"http:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2015\/07\/buttermilk-biscuits-6-15-image1.jpg\"><img loading=\"lazy\" class=\"alignnone size-full wp-image-948\" src=\"http:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2015\/07\/buttermilk-biscuits-6-15-image1.jpg\" alt=\"buttermilk-biscuits-6-15-image1\" width=\"640\" height=\"640\" srcset=\"http:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2015\/07\/buttermilk-biscuits-6-15-image1.jpg 640w, http:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2015\/07\/buttermilk-biscuits-6-15-image1-150x150.jpg 150w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/a> <a href=\"http:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2015\/07\/buttermilk-biscuits-6-15-image2.jpg\"><img loading=\"lazy\" class=\"alignnone size-medium wp-image-949\" src=\"http:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2015\/07\/buttermilk-biscuits-6-15-image2.jpg\" alt=\"buttermilk-biscuits-6-15-image2\" width=\"414\" height=\"736\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>I found this recipe on Food.com and it sat in my &#8220;to-make&#8221; recipe folder for about a year and a half. \u00a0I thought making buttermilk biscuits would be too difficult, but it turns out it was anything but! \u00a0This really is a recipe where the food processor shines! \u00a0You could do it by hand but it will be better mixed and so much easier on you to just use a food processor! \u00a0Please make this! \u00a0<strong>It&#8217;s a very easy recipe, it just sounds complex in the directions! \u00a0It tastes so much better than canned biscuits!!<\/strong><\/p>\n<p>Use real buttermilk, this isn&#8217;t a circumstance where the milk soured with lemon would be good enough.<\/p>\n<p><strong>NOTE: Use unsalted butter. \u00a0If you only have salted butter on hand, omit the salt so you don&#8217;t have overly salted biscuits. \u00a0Cook and bake with unsalted butter for best results. \u00a0For serving guests, use salted butter. \u00a0<\/strong><\/p>\n<p>INGREDIENTS:<\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li data-ingredient=\"unbleached+all-purpose+flour\">2 cups <a href=\"http:\/\/www.food.com\/about\/flour-64\">unbleached all-purpose flour<\/a>, plus more for dusting the board<\/li>\n<li data-ingredient=\"baking+soda\"><sup>1<\/sup>\u2044<sub>4\u00a0<\/sub>teaspoon <a href=\"http:\/\/www.food.com\/about\/baking-soda-7\">baking soda<\/a><\/li>\n<li data-ingredient=\"baking+powder\">1 tablespoon <a href=\"http:\/\/www.food.com\/about\/baking-powder-6\">baking powder<\/a> (use one without aluminum)<\/li>\n<li data-ingredient=\"kosher+salt\">1 teaspoon <a href=\"http:\/\/www.food.com\/about\/salt-359\">kosher salt<\/a> or 1 teaspoon <a href=\"http:\/\/www.food.com\/about\/salt-359\">salt<\/a><\/li>\n<li data-ingredient=\"unsalted+butter\">6 tablespoons <a href=\"http:\/\/www.food.com\/about\/butter-141\">unsalted butter<\/a>, very cold<\/li>\n<li data-ingredient=\"buttermilk\">1 cup <a href=\"http:\/\/www.food.com\/about\/buttermilk-143\">buttermilk**<\/a><\/li>\n<\/ul>\n<p><strong><span style=\"color: #ff0000;\">**Make sure your buttermilk ingredients are safe!<\/span><\/strong><\/p>\n<p>&nbsp;<\/p>\n<p>DIRECTIONS:<\/p>\n<ol>\n<li>Preheat your oven to 450\u00b0F.<\/li>\n<li>Combine the dry ingredients in a bowl, or in the bowl of a food processor.<\/li>\n<li>Cut the butter into chunks and cut into the flour until it resembles course meal. \u00a0If using a food processor, just pulse a few times until this consistency is achieved.<\/li>\n<li>Add the buttermilk and mix JUST until combined. \u00a0Do not over-mix.<\/li>\n<li>If it appears on the dry side, add a bit more buttermilk. It should be wet. \u00a0<strong>Honestly, I like my dough a little on the dry side so I can work with it and not have extremely messy hands. \u00a0So I covered my hands in flour while\u00a0manipulating\u00a0the dough and added\u00a0more flour when necessary. \u00a0It&#8217;s a giant mess if your dough is too wet while cutting it into shapes. \u00a0<\/strong><\/li>\n<li>Turn the dough out onto a floured board. \u00a0Gently PAT (do NOT roll with a rolling pin) the dough out until it&#8217;s about 1\/2&#8243; thick.<\/li>\n<li>Flour the top of your dough lightly to prevent the cutter from sticking. \u00a0Then, use a round cutter to cut into rounds.<\/li>\n<li>You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.<\/li>\n<li><strong>I put parchment paper down on my pan and it turned out beautifully. \u00a0<\/strong>Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other. \u00a0If you like&#8221;crusty&#8221; sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.<\/li>\n<li>Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom. \u00a0Do not overbake.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>Note: The key to real biscuits is not in the ingredients, but in the handling of the dough. \u00a0The dough must be handled as little as possible or you will have tough biscuits. \u00a0I (the original author) have found that a food processor produces superior biscuits, because the ingredients stay colder and there&#8217;s less chance of overmixing. \u00a0You also must pat the dough out with your hands, lightly.\u00a0Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit. You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month. \u00a0When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450\u00b0F for about 20 minutes.<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>&nbsp; I found this recipe on Food.com and it sat in my &#8220;to-make&#8221; recipe folder for about a year and a half. \u00a0I thought making buttermilk biscuits would be too difficult, but it turns out it was anything but! \u00a0This really is a recipe where the food processor shines! \u00a0You could do it by hand <a href=\"http:\/\/tiffanycooks.cyberphreak.com\/?p=947\">Continue reading &#8594;<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[18,8,10],"tags":[],"_links":{"self":[{"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts\/947"}],"collection":[{"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=947"}],"version-history":[{"count":3,"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts\/947\/revisions"}],"predecessor-version":[{"id":1698,"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts\/947\/revisions\/1698"}],"wp:attachment":[{"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=947"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=947"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=947"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}