I had a whole bunch of leftover buttermilk in the fridge last week after making Buttermilk bread with my friends and since that’s not the type of thing I use on a daily basis I decided I needed to use it up by making pancakes or biscuits. Well…you know I always love me some pancakes but this time I decided to make homemade buttermilk biscuits, just because I don’t make them very often. In fact the only times I tend to eat biscuits at all are when I am eating a Buttermilk Biscuit (breakfast) Sandwich from Clinton St Baking Co, or on family vacation when my mom’s best friend Janet makes Sawmill gravy and biscuits.
I figured these would be good to have around to eat with eggs for breakfast, or have with soup. I made my own version of a Buttermilk biscuit breakfast sandwich, sans the tomato jam, that was pretty good, but not as good, due to the fact that it was sans tomato jam. Since I’ve been making tons of soups lately, they were the perfect thing to go with white bean soup, potato leek soup, and Portuguese kale soup. Just wrap them in foil and heat them up in a warm (200°) oven and they taste fresh the next day! (or 2 days later…)
From Bon Appetit
3 cups all purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
3/4 cup (1 1/2sticks) chilled unsalted butter, cut into 1/4-inch pieces
1 cup buttermilk
Preheat oven to 425°F. Whisk flour, sugar, baking powder, salt and baking soda in large bowl to blend. Using fingertips, rub 3/4 cup chilled butter into dry ingredients until mixture resembles coarse meal. Add buttermilk and stir until evenly moistened. Using 1/4 cup dough for each biscuit, drop biscuits onto baking sheet, spacing 2 inches apart. Bake until biscuits are golden brown on top, about 15 minutes. Cool slightly. Serve warm.