War Eagle Buttermilk Biscuits

Makes servings.

If you are looking for the perfect "from scratch" biscuit, try this recipe, working the dough gently, and as if by magic you'll have a delicious, nutritious, make ya' proud and your family happy, heavenly biscuit!

ingredients

Here's what you will need:

  • 2 cup WEM All Purpose Flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 4 tablespoons COLD butter
  • 3/4 cup buttermilk
  • 1/2 teaspoon salt

instructions

  1. Preheat oven to 450 degrees
  2. Combine flours, salt, baking powder and soda.
  3. Cube butter into 1/4" cubes and cut in with a pastry cutter (or your finger tips) until mixture resembles very coarse meal (This process works well in a food processor, but be careful not to over process. Usually about 5 pulses will do.)
  4. Stir in buttermilk just until dry ingredients are moistened. Dough will be soft.
  5. Turn out on floured board, sprinkle top with flour and fold gently 5 times to incorporate flour and make a smooth dough. Do not over knead!
  6. Use your fingers to pat the dough out to about 1/2 inch thick.
  7. Cut biscuits with a floured round cutter or cut in squares with a sharp knife. Don't use a round glass! The edges are too dull and will make flatter biscuits! Gently Re-press out dough and cut scraps.
  8. Place biscuits on an un-greased cookie sheet or 9 X 11-inch baking pan.
  9. Bake 12 minutes or until golden.

    10. Variations

  10. Whole Wheat Biscuits-Use 1 cup whole wheat flour and 1 cup all purpose flour. Extra nutritious!
  11. Sweet Milk Biscuits-Use 3/4 cup whole milk or 2/3 cup skim milk (for lowfat) instead of buttermilk and leave out the baking soda.
  12. Drop Biscuits-Add 1/3 cup more buttermilk or milk to basic recipe and drop by tablespoonfuls onto cookie sheet. Quick and easy!
  13. Herb Biscuits-Add 1/4 teaspoon thyme and 1/2 teaspoon sage to basic recipe. Wonderful aroma!
  14. Crunchy-Topped Biscuits-Brush tops with melted butter, dip in toasted wheat germ before baking
tips and tricks
    If you like soft sided biscuits, place biscuits on baking sheet or pan so they are touching each other. For crispy sided biscuits leave at least one inch between them.

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