Homemade Biscuits : Another tribute to the simple things... and another excuse to put my new Baking Pantry to use.

Real biscuits are so good.  The way the crumble, are buttery and flaky, and dense but light at the same time.  So, so good.  Think they're too indulgent to make for yourself?  Consider replacing the side of potatoes, or rice you were planning to serve for dinner with a biscuit - a worthy swap!  I love to fix these when we're having something really healthy like sliced seared flank steak with grilled vegetables.  What can I say, I need something indulgent at every meal.

Homemade Buttermilk
Biscuits
2 cups all-purpose flour (plus more for the board and cutting)
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
1/2 cup cold buttermilk, shaken
1 cold extra-large egg
Preheat the oven to 425 degrees F.

Place 2 cups of flour, the baking powder, and salt in the bowl of a mixer with the paddle attachment.  Add butter and mix on low until it is a rough mixture.  In a small measuring cup, combine the buttermilk and egg and beat lightly with a fork.   Add the buttermilk mixture to the flour mixture and mix only until moistened. 

Dump out onto a well-floured board and knead lightly about 6 times to shape into a 2-3 inch high disk.  Using a round cutter, cut biscuits.  If you don't have a round biscuit cutter, you can use the rim of a glass or small bowl... or whatever else you can find!  Place biscuits on a baking sheet lined with a Silpat liner.  Bake for 18-20 minutes, just until they begin to brown on top slightly. 


Next time you're headed to someone's house for dinner, give them as a gift with some homemade blackberry jam - that is a lot easier to make that you might think.  Such a treat!

Coming soon... homemade blackberry jam recipe! 

For more baking inspiration - see my mini Baking Pantry Upgrade... it will make you want to head to The Container Store!
 
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