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Author Notes: This recipe is one of my first food memories from my childhood. My mother is a simple, but wonderful, cook and has always had some of the basics, like these buttermilk biscuits, down to a science. It wasn't until I was out on my own that I realized how easy they were to make, since I always relied on my mom to make them for me, even while I was in college and a competent cook myself. I've made a few changes, like substituting a bit of whole wheat flour and using butter instead of shortening, which I think gives these biscuits better flavor and texture. - MadisonMayberry
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/4 teaspoon baking soda
- 3 teaspoons baking powder
- 6 tablespoons butter, cut into pieces
- 1 cup buttermilk (or whole milk)
- 1 egg white
- Preheat oven to 450*F.
- Combine the flours, baking soda, baking powder, and salt in the bowl of a food processor or a large bowl (if you are using a pastry blender). Add the butter to the flour mixture and process with a food processor or blend with a pastry blender until mixture resembles coarse crumbs, with small, uneven pieces of butter throughout.
- Stir in the buttermilk until wet and dry ingredients are just combined. Turn out onto a floured surface and roll to a 3/8-inch thickness. Cut into biscuits and place on a lightly greased baking sheet. Brush egg white on the tops of each biscuit and sprinkle with kosher salt. Bake for 12-14 minutes, until lightly golden.
- Serve warm, if possible, with lots and lots of butter and jam. Reheat in the oven if necessary.
Breakfast for breakfast, lunch, or dinner.
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