Fluffy Buttermilk Biscuits

Buscuits are a quintessential part of any southern breakfast.  Biscuits were always a staple of breakfasts during my childhood.  I remember many breakfasts on Saturday mornings that were compiled of bacon, eggs, and homemade buscuits.  There’s nothing much better than that.  Now that I have a family of my own, I am trying to carry on that tradition of homemade breakfasts and cartoons on Saturday morning. 

These biscuits are incredibly light and fluffy, and slightly flaky.  They are full of butter flavor, as they should be since butter is not only incorporated in the dough, but they are also given a liberal brushing of melted butter before they go into the oven.  The butter brushed over the tops not only adds flavor, but it also helps give a nice crunchy outside to the biscuit.  This biscuit is the ultimate biscuit, slightly crunch on the outside and incredibly fluffy on the inside.

To me, there’s nothing better than a biscuit fresh from the oven with smeared with a little touch of butter.  The butter sinks into that hot, fluffy biscuit and is truly pure satisfaction.  Spencer ultimate biscuit consists of a fresh, hot biscuit with a touch of butter and a generous helping of jam or jelly.  No matter what your perfect biscuit is topped with, make this be the biscuit you top!  Surprise your family with homemade biscuits for breakfast this weekend, they will be truly grateful! 

Fluffy Buttermilk Biscuits

Ingredients:

1 1/4 Cups cake flour
3/4 Cup all-purpose flour
1 1/2 Tsp baking powder
1/2 Tsp baking soda
1/2 Tsp salt
5 Tbsp (1/2 stick + 1 Tbsp) unsalted butter, divided
3/4 Cup buttermilk

Directions:

Preheat oven to 500.  Line a baking sheet with a silicone baking mat or with parchment paper, and set aside.

Place 4 tablespoons of butter in the freezer. 

Meanwhile, combine cake flour, all-purpose flour, baking powder, baking soda and salt in a food processor fitted with the blade attachment.  Pulse to combine the ingredients.

Remove the blade attachment and add the grater blade.  Place butter through the spout of the food processor lid, and allow the food processer to shred the butter.  Once butter is shredded, remove grater attachment and replace the blade attachment once more.  Pulse the flour and butter 7-10 times, until mixture is just combined and crumbly.  Transfer dough to a bowl and add the buttermilk, stir the mixture until just combined. 

Turn dough out on a lightly floured surface and pat the mixture out until it’s 1 inch in thickness, being sure not to over work the dough.  Using a biscuit cutter (or the rim of a glass), cut the biscuits and place on prepared baking sheet.  Gently push the scraps of the remaining dough together and cut biscuits, until dough is gone. 

Melt remaining 1 tablespoon of butter and brush over the biscuits.  Place in oven and bake for 6-8 minutes, until biscuits are golden-brown.  Allow to cool slightly before serving.

Recipe source:  Confections of a Foodie Bride who adapted it from Pinch my Salt