Buttermilk Biscuits

Making really good biscuits can be a challenge (at least for me) because the trick is not handling the dough too much. You basically need to leave the dough sitting there with lots of flour and crumblies all around and everything not totally incorporated into a nice neat ball. How do you do that? It looks so MESSY! If you can do it and tolerate the mess, you will get a tall, flaky biscuit that your perfectionist, nit-picker, stickler, fussbudget self will love!

Cheddar Dill Buttermilk Biscuits

Buttermilk Biscuits

3 cups flour
1½ tsp salt
1 Tbl sugar
1½ tsp baking powder
1/2 cup butter, cold
3/4 cup buttermilk, cold
1 egg, cold
2 Tbl water

Preheat oven to 425°. In large bowl, stir together flour, salt, sugar, and baking powder. Cut cold butter unto dry ingredients. Whisk together buttermilk and egg and pour into flour mixture. Hand mix, before it all comes together, turn out onto floured surface. The less you touch it and work with it the better, just like pie pastry. Gently bring dough together and roll out to 1″ to 1½”. Cut out in rounds about 2″-2½” in diameter. Place on silpat lined or sprayed baking sheet right next to each other, barely toughing. Bake 12-15 minutes depending on how big you cut them. Original recipe – Ruth’s Diner Salt Lake City, UT.

For Cheddar Dill Biscuits:
To flour mixture add 1 cup cold shredded sharp cheddar cheese and 1 tsp dry dill weed (or fresh dill).
Try other combinations of herbs and cheese.

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