You don’t need a biscuit cutter to make these tasty babies. They’re free-form and come together in no time flat. The recipe calls for cake flour, but don’t let that stop you either. All-purpose flour will work too.
Preheat oven to 450 F. In a large bowl whisk together flours, baking powder, baking soda, sugar and salt. Using two knives or a pastry blender, “cut in” butter cubes until the mixture resembles coarse meal. Stir in the cold buttermilk just until all the flour is moistened and forms a ball. Don’t over mix—there should be lumps.
Gently pat the mixture out onto a lightly floured surface and cut it into 12 equal portions. Shape each portion into a biscuit and place on a cookie sheet. Brush tops with buttermilk and bake until golden brown, 10-12 minutes. Enjoy.
**Note: All-purpose flour can be used instead of cake flour, or you can make your own cake flour. To make 1 cup of cake flour, measure 1 cup of all-purpose flour, subtract 2 tablespoons of the flour and replace it with 2 tablespoons of cornstarch (aka corn flour). Whisk well to mix together.
You must be logged in to post a review.
These biscuits were tender, delicious, and easy. I made them for my husband and myself and ended up cutting the recipe down. I wish I had made a little more because they were very good. Also, I liked that I didn’t have to do any rolling.
Prep: Cook:
Serves: 14 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 10 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
One Comment
Leave a Comment
You must be logged in to post a comment.
Katharine R Christie on 11.3.2012
These are incredible! Light, fluffy and a snap to put together.
I just made them to have with supper which consisted of Shepherd’s Pie and a good 2010 Pinot Noir. I intend on making some more tomorrow to have with the left over pie.
Thanks again for the great recipe!