Ah..with Spring comes flowers, hummingbirds... and a new season of colds and flu. There's been a nasty bug going through our town and of course ... every member of my family (except my feline baby) has came down with it. When you're sick, you long for comfort foods. I thought I'd share one we've been making a lot of this week.
This is the best recipe for buttermilk biscuits: quick (I can get them in the oven in 7 minutes flat), easy, and perfect for little chef's assistants to help with. Like all buttermilk biscuits, they are best warm ... and with a liberal application of yummy jam!
Easy Family Friendly Buttermilk Biscuits
Makes 12 biscuits
2 cups all purpose flour
1 1/2 tbsp baking powder
1 tbsp baking soda
1/2 tsp salt
1/2 cup cold butter
3/4 cup buttermilk
Preheat oven to 400F. Have an ungreased cookie sheet ready.
In large bowl, blend together flour, baking powder, baking soda and salt. Pour in buttermilk. Using knife, cut/shred butter into rough fat slivers and blend into bowl with a fork (or you can knead it together in the bowl using your hands - it's much faster) until a crumbly, soft ragged dough forms. Important: you want the dough to hold it's shape: if your dough is too liquidy with standing water in the bowl, add a tiny bit of flour, if it's too dry with chunks falling off, add a tiny bit more buttermilk.
Turn out onto floured surface. With lightly floured hands, knead gently until dough comes together. Pat out in a rough rectangle shape about 3/8 - 1/2 inch thick. You can use a floured cutter to cut shapes, or just cut the large rectangle into rough bar shapes. Place on prepared pan. Gather up scraps and repat dough; cut out more rounds, pressing remaining scraps into final (cook's) biscuit.
Bake until golden, 18 to 20 minutes.