I made my first attempt at homemade buttermilk biscuits this morning. On the one hand, super easy b/c there’s almost nothing to them. On the other hand… I did not grow up making these so I am absolutely a novice! And it showed.
Maybe the swearing helped b/c they tasted fantastic, but they definitely did not turn out as expected. Let me tell you what I did, so maybe someone can tell me where I went wrong.
Southern Biscuit Self Rise Flour (2 cups)
1/3 cup Salted butter (cold, used my fingers ( also cold) to ‘tear’ into pieces into the flour)
A bit of sugar
About 3/4 cup cold buttermilk. Very thick, maybe it needed stirred a bit? IDK
I tossed the flour and butter just a bit w/ my fingers then used the pastry cutter maybe 3 or 4 times to break up a few of the bigger pieces of butter. Made a quick well and poured in the milk. I used a rubber spoon to stir. It didn’t want to mix though! I had very dry parts and very wet parts. I didn’t want to mess w/ it too much though.
So I turned it out onto lightly floured cold counter and very lightly floured the very top of the dough b/c it was super sticky… but again very dry too in some parts.
The roller was a mistake. It just stuck to it so I used my hands. Just a few pats & then I used a 2 in cutter. I placed them touching onto a parchment lined sheet. Touching as little as possible, I patted the dough together enough to use it up & ended up w/ about 14 small biscuits. Perfect size for breakfast, but way too small for making sandwiches.
They didn’t rise much which was a surprise considering how little I worked the dough. And they never got that super golden butter color that I was expecting. Very nice crispy bits though! And a lovely fluffy center.
DH loved them!! He stood at the counter and ate the whole lot w/ honey or Trader Joe’s apple cider fruit spread. I only had 2 of them!! LOL
So where do I need improvement?! Please help.