Flaky Buttermilk Biscuits

These other biscuits are also delicous. It's actually hard for me to decide which of the two are more delicious. Does a person have to choose something like that? I hope not because I'm choosing not to. :)


These biscuits take a bit more work but it really depends on what you are going for. These are flaky biscuits and they have a lovely, light texture. I love the honey as a sweetener. It adds a special something to these that is missing in a traditional biscuit. And the flaky-ness of them makes them even better! They are actually quite perfect and I kind of think that the only way you could mess them up would be to bake them too long until they turn black. Not that I would know from any kind of experience or anything. I'll just stop talking now.

Wait, no I won't! I have a recipe to share! {Yes, I'm a dork. Why would you ask?} I have a few things I'll be explaining along the way so be patient with me as we go. I promise they are worth it!

*Note: If you do not usually buy buttermilk {like me} you can "make" some really easily. Put a tablespoon of lemon juice or white vinegar into a one cup measuring cup. Fill the rest of the space with milk. Allow to sit for about five minutes. Now you have a nice equivalent to buttermilk that works beautifully in recipes.


Now, I know these biscuits don't look like much in the photo. It's really pathetic, actually. I didn't follow the recipe as well as I should have {notice all the notes throughout the recipe} and they didn't rise as they should have. Seriously, don't work this dough too much. You'll get sad biscuits like mine. Also be sure to take them out of the oven when the timer goes off. That usually makes for better biscuits, too.



Deliciously Flaky Buttermilk Biscuits
Recipe from The Sisters Cafe

2 cups all-purpose flour (9 ounces)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons chilled butter, cut into small pieces
3/4 cup fat-free buttermilk {see note above}
3 tablespoons honey

Directions:
Preheat oven to 400°.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. {It is important to lightly measure your flour because it helps keep the biscuits light.} Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes.
Combine buttermilk and honey, stirring with a whisk until well blended. Add buttermilk mixture to flour mixture; stir just until moist. Don't stir too much! You don't want those biscuits to get tough.
Turn dough out onto a lightly floured surface; knead lightly 4 times. {Only that many. I swear you'll be sorry if you do more. Remember the whole tough and sadly unrisen biscuit thing.} Roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Reroll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. {Don't worry about making all the dough stick together as you continually roll it out. Leaving the layers creates the flakiness of the biscuit.} Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness. Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper or well greased. Bake at 400° for 12 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.