Butter Cream Biscuits Recipe

Yummy to the tummy….

Buttermilk Biscuits

2 cups self-rising flour
1/4 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons unsalted butter, cold (!!), cut into very small chunks
1 cup buttermilk

Butter Cream Biscuits

1. Preheat oven to 450 degrees.
2. Sift dry ingredients together in a large bowl.
3. “Snap” the butter into your flour mixture. Literally pick up the small chunks of flour covered butter and snap them between your fingers. This will flatten each little piece of butter but keep the butter “in tact” so you will be able to taste it in your biscuits. Don’t try to cream the butter into your dough. You can see the butter in my dough in the picture above.
4. Add buttermilk until it’s just combined. Do not over mix. Dough should be very sticky.
5. Turn dough out onto a floured dough board and gently press it to 1/2″ thick. Do not use rolling pin. It should be lumpy and bumpy! Fold the dough in half and gently press it together again (don’t press together too much…that “fold” is what makes them easy to split open once they’re baked!). Fold it in half one of more time and press it out to 1″ thick.
6. Using a biscuit cutter, cut into rounds.
7. You can use the scraps but they will not be nearly as good as the original biscuits.
8. Place biscuits on a cookie sheet- if you want soft sides and “taller” biscuits, make all of the sides touch on the baking sheet. If you want “crunchy” edges, don’t let them touch.
9. Bake approximately 10 minutes until golden brown.

Home is where the heart is

I obviously baked mine without the sides touching which is why they aren’t as tall as you’re probably used to seeing them. The insides are still incredibly fluffy and perfect, they just have a nice “crust” on the outside which I personally love.

I love biscuits and honey…especially this honey from the Blue Ridge Mountains. I swear the taste better if the honey is dripping down between your fingers.

Some people swear that White Lily flour is far superior to any other type of flour…it’s all I’ve ever used because that’s what my grandma uses. It’s what I grab when I’m at the grocery store just like people who prefer Heinz over Hunts…or Duke’s (or Blue Plate!) over Kraft. Whether it’s really better…well, you be the judge of that. 🙂

ETA: There was a question about using self-rising flour opposed to the all-purpose flour I had originally listed in the recipe. I used self-rising which is what I pretty much use for everything. I have a special seasoned flour I use to frying things so nearly everything else I bake would only benefit from the leavening and salt in the self-rising flour. Sorry for the confusion. 😉