Homemade Buttermilk Biscuits

From: recipesforyourbodyandsoul.blogspot.co.uk

8 cups all-purpose, unbleached flour, plus extra for your board and cutter
2 tablespoons plus 2 teaspoons baking powder
2 tablespoons kosher salt
2 tablespoons sugar
2 teaspoons baking soda
3 cold sticks unsalted butter
3 cups cultured buttermilk

Buttermilk

To make your own buttermilk, you need
3 cups milk
3 Tablespoon white vinegar or lemon juice

1. Place 3 Tablespoons of white vinegar or lemon juice in a liquid measuring cup.

2. Add enough milk to bring the liquid up to the one-cup line.

3. Let stand for five minute. Then, use as much as your recipe calls for.

Preheat your oven to 400 degrees F. Meanwhile, gather the flour, baking powder, salt, sugar and baking soda into your large mixing bowl and whisk together until fully incorporated. Now cut your butter into small cubes with your bench knife or straight edge knife and place into the bowl. Using your pastry cutter, cut the butter into the dry mixture in a downward twisting motion until you reach a sandy texture. At this point, your dry mix should feel like beach sand, but if there are some slightly larger pieces of butter remaining this is okay. Those pieces will create the flaky effect when the biscuits begin to cook.

Now, create a well in the center of your bowl of dry ingredients. Pour the buttermilk into the center of the bowl. Using your hands (this will feel funny and get messy), incorporate all the ingredients until the dough begins to come together and become one.

Now put a small amount of flour on a flat surface and continue to bring the dough together, making sure not to knead the dough or overwork it. Use some of that extra flour to bring it all together and get the dough off your fingers too. Now spread out and flatten the dough so it's about the height of your flattened hand.

Using your biscuit cutter or in my case I use a clean tuna can you can use anything you prefer (dip it in some flour to keep any dough from sticking to it), cut out 24 biscuits, reworking the dough if need be.

Place a piece of parchment paper on your cookie sheet and line up the cut biscuits, 4 by 6. Place the biscuits into the oven and cook until golden brown, about 20 minutes.

Remove the biscuits and let cool for about 5 minutes before handling. These biscuits are great for breakfast with eggs and bacon, or alone as a snack.

Cheese Biscuits

Add
1 cup shredded sharp cheddar cheese 1-2 chopped Jalapeno ( optional )
2 Tbs. chopped fresh chives
to the flour after you mix in the butter, right before adding the milk. Cut into smallish biscuits and cook as directed.

Bacon Biscuits

Add
6 oz. bacon, diced 3/4 cup shredded extra-sharp cheddar cheese
1/4 cup grated Parmigian or Asiago cheese
3/4 cup plus 2 Tbs. buttermilk
to the flour right after adding the butter. Cut into small circles and bake as directed. These are good for snacks or as a quick breakfast on the go.

Thyme and Cheese Biscuits

Add
1/2 tsp. minced fresh parsley
1/2 tsp. minced fresh rosemary
3/4 cup plus 2 Tbs. buttermilk
to the flour right after adding the butter. Cut into small circles and bake as directed. These are good for snacks or as a quick breakfast on the go.

Fluffy and Savory Onion Cheese Biscuits

Add
3/4 cup plus 2 Tbs. buttermilk
to the flour right after adding the butter. Cut into small circles and bake as directed. These are good for snacks or as a quick breakfast on the go.

Golden and caramelized mushrooms and sweet onion Biscuits

Add
1/2 pound cremini mushrooms, sliced or Shittake mushrooms or oyster mushrooms
1 tablespoon olive oil
1 small yellow onion, sliced
1 tablespoon chopped fresh thyme
to the flour right after adding the butter. Cut into small circles and bake as directed. These are good for snacks or as a quick breakfast on the go.

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