TasteToronto | Mildred's Buttermilk Biscuits

Mildred's Buttermilk Biscuits

Easy

Mildred's Buttermilk Biscuits

from Mildred's Temple Kitchen

Method

Buttermilk Biscuits 6 Steps

  • Step 1

    Preheat the oven to 400 degrees Fahrenheit.

  • Step 2

    Wake up your yeast by dissolving it in the warm water. Once it’s foamy, in about 5 minutes, it’s ready to use.

  • Step 3

    Sift the flour, baking powder, baking soda, sugar and salt into a separate bowl. Using a coarse cheese grater, grate the cold butter into the dry ingredients and combine with your fingertips until the texture is crumbly.

  • Step 4

    Add the buttermilk and the yeast mixture, and mix all the ingredients together until the dough forms a ball.

  • Step 5

    Turn the dough out onto a lightly floured surface and knead gently until smooth, about 2 minutes. Roll the dough out to a 1″ (2.5cm) thickness. Dust a sharp knife with some flour and cut the biscuits into 2″ (5cm) squares.

  • Step 6

    To bake, place the biscuits 2″ (5cm) apart on a parchment paper-lined baking skeet. Brush the tops with melted butter. Bake on the top rack of the oven for 15 to 18 minutes until puffed and lightly golden.

Tags:

Toronto Recipes

Cooking At Home

Buttermilk Biscuits

Mildred's Temple Kitchen

Easy

Mildred's Buttermilk Biscuits

from Mildred's Temple Kitchen

Robin Winship
written by

Robin Winship

Yields:

Serves 12

Prep Time:

0 hours 15 mins

Cook Time:

0 hours 18 mins

4.0

Rate This Recipe

American

Ingredients

Buttermilk Biscuits

  • 1 tbsp fresh yeast (you can skip this, just be sure to roll your dough out extra thick)

  • 1 tbsp warm water

  • 3 cups all-purpose flour

  • 2 tsp of baking powder

  • ½ tsp of baking soda

  • 2 tsp of white sugar

  • 1 tsp of salt

  • 1 cup of unsalted butter, cold

  • 1 cup of buttermilk

  • 2 tbsp of unsalted butter, melted

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Method

Buttermilk Biscuits 6 Steps

  • Step 1

    Preheat the oven to 400 degrees Fahrenheit.

  • Step 2

    Wake up your yeast by dissolving it in the warm water. Once it’s foamy, in about 5 minutes, it’s ready to use.

  • Step 3

    Sift the flour, baking powder, baking soda, sugar and salt into a separate bowl. Using a coarse cheese grater, grate the cold butter into the dry ingredients and combine with your fingertips until the texture is crumbly.

  • Step 4

    Add the buttermilk and the yeast mixture, and mix all the ingredients together until the dough forms a ball.

  • Step 5

    Turn the dough out onto a lightly floured surface and knead gently until smooth, about 2 minutes. Roll the dough out to a 1″ (2.5cm) thickness. Dust a sharp knife with some flour and cut the biscuits into 2″ (5cm) squares.

  • Step 6

    To bake, place the biscuits 2″ (5cm) apart on a parchment paper-lined baking skeet. Brush the tops with melted butter. Bake on the top rack of the oven for 15 to 18 minutes until puffed and lightly golden.

Tags:

Toronto Recipes

Cooking At Home

Buttermilk Biscuits

Mildred's Temple Kitchen