I’m posting this at the request of @freedomgrrrl who thought I was cruel to tweet about making biscuits tonight and not sharing the recipe. Â This is what Suburban Butch Dads do when they have leftover buttermilk from making a fancy, red velvet birthday cake:
I first published this in a recipe book we put together at a place I used to work.
No Roll Biscuits
I got this recipe from the Martha Stewart Show. Â I always make a half batch because a whole batch makes a lot of darn biscuits. Â For the full recipe use:
Wisk the dry ingredients together; mix butter in with your fingers. Â This is why you want cold butter, it’s much easier to mix in manually. Â If you’re going to add herbs, do so at this time (and remember to pronounce the ‘h’ in herbs, Martha does and it’s a good thing).
Fold buttermilk into dry ingredients loosely, don’t compress. Â The more you manipulate the mix, the less rise you’ll get out of it. Â It’s ok if there are bits of dry still present, it will all come together as the biscuits bake. Â You can use your hands here too, but make sure you don’t have to answer the phone or comfort the toddler — it’s messy!
Plop biscuit sized piles of mix onto a cooking sheet. Â I think I lightly grease the sheet, but you can decide for yourself depending on what kind of sheet you use.
Bake 10-12 minutes. Â The blobs of mix will magically transform into tasty mounds of biscuit. Â It is absolutely essential that you eat one of the first biscuits warm out of the oven with butterâ€¦
mmmm. Â Then, if you are trying to save them for some occasion, get a stick or a wooden spoon so that you can keep your family at bay.
You can optionally use an egg wash of 1 egg and a few tablespoons of cream or milk. Â Apply the egg wash before putting the biscuits in the oven.
For sweet biscuits that are perfect for strawberry shortcake, double the sugar.
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