This is a print preview of "Buttermilk and Butter Biscuits - with Attitude!" recipe.

Buttermilk and Butter Biscuits - with Attitude! Recipe
by Salad Foodie

Buttermilk and Butter Biscuits - with Attitude!

Playing with a biscuit recipe one day I pondered…..what if I subbed butter for the shortening and added some kick-up seasonings? The result got great reviews from guests…. and hours later and at room temp, the “attitude” was delightfully more pronounced.....mm-m! Buttermilk makes them tender and light, while the butter…..oh the butter! A nice quick bread to serve with chili, stew, soup or chicken.

Rating: 4.7/5
Avg. 4.7/5 5 votes
Prep time: United States American
Cook time: Servings: 12 Biscuits

Goes Well With: chili, stew, chicken, soup

Ingredients

  • 2 cups all purpose flour (+ additional for kneading)
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 to 1/2 teaspoon dried red pepper flakes (or to taste)
  • 1/8 teaspoon fresh ground black pepper
  • 1/8 teaspoon paprika
  • 1/2 cup cold butter
  • 3/4 cup buttermilk or sour milk

Directions

  1. Heat oven to 450 degrees F.
  2. In medium mixing bowl mix thoroughly together the flour, sugar, baking powder, baking soda, red pepper flakes, black pepper and paprika.
  3. Cut in butter using a pastry blender until mixture looks like fine crumbs.
  4. Stir in buttermilk until dough leaves the sides of bowl (dough will be soft and sticky).
  5. Place dough on lightly floured surface. Knead lightly 10 times. Pat or roll to 1 1/2 inch thickness. Cut with a floured 2 inch biscuit cutter. Place on ungreased baking sheet about 1 inch apart for crusty sides, or touching for soft sides.
  6. Bake 10-12 minutes or until golden brown. Remove from baking sheet immediately and serve.