These buttermilk biscuits with strawberry butter make a delicious brunch. To make biscuits without a food processor, whisk dry ingredients in a bowl, then cut in butter with two knives or a pastry blender; gently mix in buttermilk with a fork.
- Total Time:
- Servings: 12
Source: Everyday Food, November 2007
- 4 cups all-purpose flour (spooned and leveled), plus more for rolling and cutting
- 5 teaspoons baking powder
- 1/4 teaspoon baking soda
- 2 tablespoons sugar
- 2 teaspoons salt
- 1 cup (2 sticks) unsalted butter, cold, cut into bits, plus 4 tablespoons melted
- 1 1/2 cups low-fat buttermilk
- Strawberry Butter, for serving (optional)
Preheat oven to 450 degrees. In a food processor, pulse flour, baking powder, baking soda, sugar, and salt to combine. Add cold butter; pulse until mixture is the texture of coarse meal, with a few pea-size pieces of butter remaining. Add buttermilk; pulse just until dough is moistened, 2 to 3 times.
Turn dough onto a lightly floured work surface; knead just to combine (do not overwork). Roll with a floured rolling pin (or pat with hands) to a 1-inch thickness. Cut out rounds with a floured 2 1/2-inch round biscuit cutter.
Transfer to a baking sheet, 1 1/2 inches apart. (Reroll and cut scraps only once.) Brush top and sides of rounds with melted butter. Bake until biscuits are puffed and golden, 12 to 15 minutes. Serve warm or at room temperature. Serve with strawberry butter, if desired.