Small Batch Buttermilk Biscuits
Yields 4-5 biscuits
All -Purpose
~~Ingredients~~
1 cup all-purpose flour
1 -1/2 teaspoons baking powder
1/8 teaspoon salt
4 Tablespoons unsalted butter, frozen and grated
1/2 cup full-fat buttermilk
1/4 stick butter, melted for brushing tops
***If using self-rising flour, omit the baking powder and salt
~~Instructions~~
Preheat oven to 450 degrees. Prepare a small cast iron skillet with a little shortening or lard.
In a large bowl, whisk together the flour, baking powder, and salt.
Grate the cold butter with a hand held grater or a box grater and cut the butter into the flour mixture using a pastry blender or two forks until the flour mixture resembles pea-sized crumbles.
Add about a 1/2 of the buttermilk and stir until blended. Add the rest of the buttermilk and gently stir just until the buttermilk is fully incorporated and there is no dry flour. Be careful not to overwork the dough when mixing. When all of the buttermilk is added, the dough will be a bit wet and sticky, which is what you want.
Place the dough onto a generously floured surface and knead the dough a few times. Sprinkle a bit of flour over the dough and knead the flour into the dough if the dough is too wet and sticky to work with.
Using a rolling pin, a glass, or your hands gently roll the dough to 1/2 inch to 3/4 inch thickness.
Dip the edges of a 2 ½ inch circle cutter or a glass in flour, then use it to cut the dough into circles. If you don’t want to use a rolling pin, use the pinch and roll method, which is my method of choice.
Tip: Press the cutter straight down and lift it straight up to cut the dough, rather than twisting the cutter in the dough. Twisting the cutter can seal the edges of the dough and limit the biscuits' rise. Re-roll the remaining dough to cut additional biscuits.
Place the biscuits on your skillet . Bake until the edges are slightly golden, about 10 to 12 minutes. Brush with melted butter immediately after you remove them from the oven.
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