An Old-fashioned Buttermilk Biscuits Recipe

By Kathy Smith

Whenever I make these tender homemade buttermilk biscuits, my family practically inhales them. They quickly get a hold of them straight off the baking pan before I can move them to a serving platter on the table. I know I should scold them, but it is kind of flattering.

Because the biscuits are fresh from the oven, they are very, very hot. People are likely to throw the broiling hot biscuits backward and forward in between their palms when walking to their dishes from the oven. In the kitchen, I can hear them exclaim, "these are hot! Ouch! Steam!"

After sitting down, they split open the homemade buttermilk biscuits to insert a dab of butter in the center. Steam wafts out of the light, flaky heart of the biscuit while the butter immediately melts and oozes down the edges.

Ingredients:

2 cups cake flour

1 teaspoon baking powder

1 teaspoon baking powder

teaspoon salt

cup along with one tbsp ice cold butter

- 1 cup lowfat buttermilk

Preheat the oven to 500. Finely slice the butter in to the smallest size pieces possible and place it in your refrigerator to chill while organizing the remainder of your ingredients. Blend dry substances in a bowl. By using a pastry blender or perhaps fork, cut the butter into the dry materials till the mixture has a resemblance to rough meal. Incorporate the buttermilk until the flour draws off the sides of the bowl.

Freely make up the dough to produce a 1" thick rectangle. Do not overwork the dough. The rectangle really should just just maintain together. Cut the dough in biscuits and place on your greased baking pan. Cook inside oven for 10 minutes or until eventually softly browned on the top.

You can cover them with a clean kitchen towel to help keep them warm at the table and then enjoy!

About the Author:

Learn more about soul food here with this chow chow recipe, or with this corn fritter recipe.