Tuesday, January 13, 2009


I think these biscuits were the best biscuits I've ever had! And I didn't make them. Camilee's husband, Jason, made biscuits and gravy for us when we were visiting them a while back. I had them e-mail me the recipe:

Buttermilk Biscuits

1/2 C. cold butter
2 1/4 C. Self-rising soft-wheat flour (we used regular white flour plus added 3 1/2 tsp. baking powder, and 1 1/4 tsp. salt)
1 1/4 C. cold buttermilk (we used 1 1/4 c. milk plus 1 1/4 tbsp. vinegar mixed--let stand for 5 minutes before using)
2 Tbsp. melted butter

Cut butter into dry ingredients until the mixture is crumbly and resembles small peas. Add buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface. Knead 3 or 4 times, gradually adding flour as needed. Press or pat dough into a 3/4 inch rectangle (about 9x5 inches). Sprinkle top of dough with additional flour. Fold dough over onto itself into 3 sections, starting with 1 short end (fold dough rectangle as if folding a paper into thirds to put into an envelope). Repeat this process 2 more times beginning with pressing the dough into a rectangle. Press dough into a 1/2 inch thickness and cut out biscuits. Place on a lightly greased cookie sheet. Bake at 450 degrees for 13-15 minutes or until lightly browned. Remove from oven, brush with 2 Tbsp. melted butter.

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