I made these ever so easy biscuits last night in a pinch when I discovered my puff pastry had not been sealed correctly in the freezer and therefore unusable to my great disappointment. I had this great idea to make a beef pot pie using leftover frozen pot roast and use the puff pastry as the crust. So instead of just serving beef stew, basically, my sweet hubby suggested "how about biscuits instead". He's been married to me long enough and watched enough Food Network that he's pretty good with suggestions :-) .
I've made these biscuits for years and I love that they come together in about 5 minutes. They are tender inside and have a nice crispness on the outside. They are wonderful with gravy, butter and jam, with beef stew/pot pie filling, as I used them for or just on their own!
These are so easy to make and use the simplest of ingredients. If you don't have buttermilk on hand, not to worry, I rarely buy buttermilk. So here ya go: simply mix 1 cup of plain milk (I usually use 1% but you can use whatever milk you have on hand) with 1 Tablespoon of lemon juice (I use bottled lemon juice all the time and works great) or 1 Tablespoon of vinegar. Let the mixture stand for 3 minutes or so. You will know when it's ready by the thickening of the milk and the look will be slightly curdled. You can use this simple homemade buttermilk for any recipe. I use it in pancakes, salad dressings, breads...you name it!
Okay, so on to the recipe!!
Ingredients
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 1 cup buttermilk, cold
- 1 stick of butter melted and slightly cooled, plus 2 TBSP for brushing after baking
Instructions
- Adjust oven rack to middle position and preheat to 475 degrees and line cookie sheet with parchment paper.
- Mix flour, baking powder, baking soda, sugar and salt in a large bowl.
- Combine the buttermilk and 1 stick of melted butter in a medium bowl and stir until the butter forms small clumps.
- Add the buttermilk mixture to the flour mixture and stir with a rubber spatula until incorporated and batter pulls away from the sides of the bowl.
- Use either a small ice cream scoop or a greased 1/4 cup measuring cup and scoop the batter onto the parchment lined cookie sheets and space 1 1/2 inches apart so they have room to spread out a little while baking.
- Bake until they are golden brown approximately 12-14 minutes.
- Remove from the oven and brush with remaining 2 Tablespoons of melted and serve!