Does that picture make you want to eat a biscuit? I sometimes hesitate to post about a recipe because I have to take the picture at night with the artificial light in my kitchen. Food photography after dark is challenging and not always appetizing so if you have an opinon or suggestion regarding the photo, I’d love to read your feedback.
The biscuits were made with buttermilk, butter, all purpose flour and an egg! For many years I’ve made buttermilk biscuits with shortening and no egg, so these were different in a good way. The flavor was far better and the texture and moisture content were better as well. They are the best biscuits I’ve ever made, and they smelled terrific. My husband and son both gave them thumbs up.
2 c. all purpose flour
2 t. sugar
1/4 t. salt
2 t. baking powder
1/2 t. baking soda
5 T. cold butter
2/3 c. buttermilk
Preheat the oven to 425 degrees.
Whisk together the dry ingredients. In a smaller bowl lightly whisk the buttermilk and egg. Cut the cold butter into smaller pieces. Using a pastry blender, cut the butter into the dry ingredients. The mixture should have little clumps about the size of peas. Stir in the buttermilk and egg mixture just until everything in the bowl is evenly moistened. Lightly flour your countertop and hands and pat the dough to an even 1 1/2 thickness. Cut with biscuit cutter and place on ungreased baking sheet. Pat the dough back together and continue cutting. Brush the biscuit tops with buttermilk and dust with flour if desired.
Bake until golden, about 10-12 minutes.
Makes 10-12 biscuits.