Flaky, Light, Buttermilk Biscuit Recipe

We had some friends over the other night, and as usual, it was totally last minute.  We all decided to just bring what our families wanted to eat and eat it together, so we would have more time to spend with each other.  Besides, kids are quietest when they're eating, right?  It's our best conversation time, by far.

We got some tasty soup and bread from Kneaders, and our friends brought KFC.  My husband has been asking for crispy fried chicken for like a week, so he was totally jealous of their deep fried goodness.  I on the other hand was drooling over the biscuits.  It's hard to beat a good biscuit, in my book.

So Sunday afternoon when I suddenly had to make dinner (we usually are lucky enough to eat with the in-laws), I decided it was time for some crispy chicken and biscuits.

I usually just make the Betty Crocker recipe, but KFC they are not, and I REALLY wanted buttery, flaky, goodness.  So I improvised.  And WOW! They turned out perfect!  Melt-in-your-mouth, buttery, flaky layers and all.  They totally filled my craving for KFC biscuits and then some.  The chicken turned out tasty, too, so I'll have to share that recipe soon.  I didn't measure really for that recipe, though, so I'll have to wait until I make it again to share.

This is an altered version of the Betty Crocker recipe for baking powder biscuits.

Light, Flaky, Buttermilk Biscuits
yield: 20 biscuits

1/2 cup unsalted butter
2 cups flour
1 Tbsp sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
3/4 cups buttermilk or soured whole milk

Preheat oven to 350 degrees.

Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl.  Using a pastry cutter, cut butter into the flour mixture until the butter is in dime-sized chunks.  You don't want it to be tiny--the larger chunks help the biscuit turn out light and flaky.  (It will be easier if you cut the butter into smaller pieces first.) Pour the buttermilk into the dry ingredients and stir until dough forms.

Turn the dough onto a floured surface and knead it (it's more like squishing) until a ball forms.  Knead it 10 times, then roll it out to 1/2 inch thick.  Using a 1 1/2 inch round cutter or a glass, cut biscuits out and place them on a greased cookie sheet so they are touching each other.

Let the biscuits sit for at least 10 minutes covered by a clean kitchen towel. (I don't know why this helps, but it is very important for making the biscuits light.)

Bake in the oven for 15 minutes or until golden.

No comments:

Post a Comment