This month's Taste of Home Bakeable Challenge was Fran T's Homemade Buttermilk Biscuits. We are huge biscuit fans but I rarely make them from scratch. Once I saw how easy this recipe was I decided to give it a try. I used my Kitchen Aid mixer to bring the ingredients together.
I cut up the butter and returned it to the fridge. I added the flour to the mixing bowl, measured the buttermilk and prepped my pan. I then grabbed the butter and on low added it slowly until it resembled coarse crumbs. Next I added the buttermilk and mixed it on low for about a minute.
I turned it out onto the floured counter, patted it into the 3/4" thick oval. I have a set of double sized cutters that I absolutely love. You want to use a cutter with a straight edge and be sure to just push down and come back up, don't twist. Twisting will keep the biscuits from rising like they should.
These were fantastic with some blueberry jam and they went great alongside the Lemon Chicken Rice Soup that we had for lunch. You can find the monthly challenges here: https://www.tasteofhome.com/article/bakeable-challenge/ Be sure to stop by the Facebook group and share your bakes and use the hashtag #Bakeable on Instagram!
Homemade Buttermilk Biscuits
- 1/2 cup cold butter, cubed
- 2 cups self-rising flour
- 3/4 cup buttermilk
- Melted butter
- In a large bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in buttermilk just until moistened.
- Turn onto a lightly floured surface; knead 3-4 times. Pat or lightly roll to 3/4-in. thickness.
- Cut with a floured 2-1/2-in. biscuit cutter.
- Place on a greased baking sheet. Bake at 425° until golden brown, 11-13 minutes.
- Brush tops with butter. Serve warm.