There are some recipes that are so easy, it’s worth knowing them by
heart. Such is the case with these buttermilk biscuits that cookbook
author Wendy Paul learned from her grandmother.
Wendy Paul has three variations on the buttermilk biscuits: brown
sugar, garlic cheddar and herb.
Buttermilk Biscuits
4 cups flour
1 tbsp. baking powder
Pinch of salt
1 1/4 cup sour milk (buttermilk)
1/2 cup cold butter
Whisk together the flour, baking powder, and salt. Cut in the butter with a pastry cutter, or
knives until the butter is pea sized. Sour milk and stir until barely combined. Then dump
out on a lightly floured surface, then knead approx 5 times to bring the dough together.
Cut with cookie cutters, or roughly cut. Bake at 425 degrees for 12-15 minutes, until
lightly golden around the edges.
(Hint: to make sour milk, add 1 tbsp. lemon juice to 1 cup milk. Let stand for 3-5 minutes
to thicken and sour.)
Variations:
Herb: Add 2 tbsp. each fresh rosemary, chives and parsley.
Garlic Cheddar: Add 2 1/2 cups sharp cheddar cheese, 3 garlic cloves, minced
Brown Sugar: Add 1/2 cup dark brown sugar.
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