Angel Buttermilk Biscuits

4 cups flour
1/4 cup sugar
2 tablespoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups butter
1 1/2 cups butter milk or sour milk*

Before measuring flour, stir flour with a spoon to lighten. Carefully spoon flour into
measuring cup to prevent packing.

Combine flour, sugar, baking powder, salt, and soda. Stir. Add three-fourths the butter
and cut into flour mixture until it resembles coarse cornmeal. (“Cutting in” may be
accomplished using a pastry blender, scissor action with two knives, or by using a
fork.) Cut remaining 1/4 butter in leaving distinguishable small lumps of butter. Make a
well in center of mix. Add milk all at once and stir just until mixed. Do not over mix.
Press dough into a ball, gently knead 2-3 times, flatten with hands on a slightly floured
surface to an even 1/2 inch thickness. Cut into biscuits using floured biscuit cutter,
cookie cutter, glass or other round object. Place biscuits on un-greased cookie sheet
and bake at 400 degrees for 15 minutes or until lightly browned. Serve with fresh jams,
or honey, and butter.

* To replace buttermilk with sour milk, add 2 tablespoons lemon juice to fresh milk (do
not use milk that has soured from age or spoilage).

Cheese Biscuits – stir 1 cup sharp grated cheese into the mix, just before adding milk.

Herb Biscuits – add 1-3 teaspoons herbs to flour (such as rubbed sage, thyme, celery
seed, etc.)

Rye Biscuits – replace 2 cups of flour with rye flour and add 1 tablespoon caraway
seeds to flour mix.

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