I got a desperate call from a good friend last night. Catherine, who happens to be pregnant, got a hanker'in for Scott's homemade buttermilk biscuits and asked for the recipe. Unfortunately, Scott doesn't use a recipe so we attempted to come up with one this morning. This one's for you Catherine!
NOTE: All ovens and flours are different. Mix your ingredients slowly and focus on the consistencies we mention. If amounts need to be altered, please do so.
- Preheat the oven to 425 degrees
- Sift the flour
- Cut 1 stick of butter into cubes
- Hand mix flour and butter in bowl until the flour will stick together when squeezed, but will also break apart easily if crumbled
- Make a well in the flour (which should now have a cornmeal consistency) and pour in approximately 1/2 of the buttermilk
- Mix buttermilk in by hand by slowly swirling the hand around the center of the bowl and working out the the edge. Mix in more buttermilk as needed to form a wet, sticky mass.
- Mix until you have a nice sticky mass that clings to the fingers
- Sprinkle flour on your kneading surface, roll sticky mass out of bowl onto work surface and knead the dough lightly (no more than necessary to make a ball)
- Sprinkle the top of the dough with flour and mash the ball flat (about 1 inch thick). Dough should still have a soft, malleable consistency.
- Cut out the biscuits and place them touching on an ungreased baking sheet
- Bake the biscuits at 425 degrees for 10 minutes, then check and turn them 180 degrees. Bake for another 5-10 minutes until the tops are golden brown
- Wrap biscuits in a towel on a plate and allow to cool for a few minutes
- Eat and enjoy!