Classic Buttermilk Biscuits


In this mix, acidic buttermilk reacts with baking soda, an alkaline, to make tall light biscuits.  You still should be able to taste a bit of the buttermilk.

Editor’s notes:  Flour makes a difference.  You want the softest, lowest protein content, flour you can find.  Because we don’t have White Lily in our area, we use unbleached pastry flour.  We hold the mixing to minimum, once the liquid is added, to keep from developing the gluten.

Ingredients

12 cups White Lily or pastry flour
3 tablespoons baking powder
1 tablespoons baking soda
1/2 teaspoon salt
1/4 cup granulated sugar
1 cup buttermilk powder

Directions

Mix all the ingredients together thoroughly.

To make biscuits

Preheat the oven to 400 degrees.

  1. Add three cups of mix to a large bowl.  Using a pastry blender or 2 knives, cut in 1/2 cup butter until the mixture forms coarse pieces.
  2. Add a scant 2/3 cup cold water and stir the mixture with a fork until most of the dry ingredients have been moistened.  Turn the ingredients onto the counter and knead and fold until the dough is formed.  Do not knead longer than necessary.
  3. Pat the dough to about 3/4-inch thickness and cut with a biscuit cutter.  Place the biscuits on a greased baking sheet with the edges touching.
  4. Bake for about 12 to 14 minutes or until the tops are just golden brown and biscuits sound hollow when gently tapped. Serve warm.

Yield: 10 large biscuits

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