Tag Archives: churn

Buttermilk Biscuits

Have at last found a milk producer from whom i can get real milk again.  However, they don’t do butter, so skim off the cream from the jugs i purchase and shake it for butter.  Shaking separates the butter from the buttermilk.  Perfect for buttermilk biscuits.

BUTTERMILK BISCUITS

Ingredients:

  • 2 cups Sunrise Mills Flour (or other all purpose)
  • 1 tablespoon baking powder
  • ¾ tsp salt
  • ½ tsp baking soda
  • 5 tablespoons chilled butter
  • 1 cup buttermilk

Directions:

Preheat oven to 425˚F.  In a large bowl, sift together flour, baking powder, salt, and baking soda.  Using a pastry blender or I just use my fingers, cut the butter into the flour mixture until coarse crumbs form.

Add the buttermilk, tossing with a fork until a dough forms.

Turn dough out onto a lightly floured surface.  Gather into a disk.  Knead lightly a few times just until smooth.

Pat the dough to ¾ inch thick.  Using a biscuit cutter or a glass dipped in flour, cut out biscuits.  Place the biscuits 2 inches apart on a pan or cast iron skillet.  Gather dough trimmings and pat to ¾ inch and cut out more biscuits.

Bake the biscuits until golden 12-15 minutes.  Serve hot.

NOTE:  to produce flaky biscuits, take care not to over handle the dough.

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Using Sunrise Flour Mill older variety Red turkey flour.  
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Best light and flaky biscuits i’ve ever made.  Enjoying the home churned (shaken) butter and Rafter 7S Sandhill Cowboy’s Jelly from The Whistle Stop in Bassett, Nebraska.