Food File: Easy Buttermilk Biscuits

Today I want to share a recipe that’s incredibly delicious and easy, and perfect for a low-key morning at home, Christmas day and even Thanksgiving! My sister in law made these for our Thanksgiving and ever since the whole family has been hooked! They are super easy and quick to make and the recipe comes from no other than Martha Stewart, so you know is going to be good 😉

They are flaky and buttery, not so good for your waist, but definitely worth it every now and then 😉 They go well with cream and preserves, scrambled eggs and avocado, or dipped in a stew, annnd they are quite easy to customize. You can mix in some cheddar, herbs, blueberries….pretty much anything you fancy. Trust me, you have to make these! Last time I made them I did half the recipe and froze most of them in ziplocs, so if you think you won’t be eating them all just throw them in there and thaw them for an hour or so before eating.

INGREDIENTS (from Martha Stewart):

. 4 cups of all-purpose flour.

. 4 teaspoons of baking powder.

. 1 teaspoon baking soda.

. 1 teaspoon sugar.

. 1 teaspoon salt.

. 2 sticks of butter (I found that this was too much butter so the last two times I’ve made them I cut it down to 1 3/4 and they came out perfectly).

. 2 cups of buttermilk.

WHAT TO DO:

. Preheat the oven to 375.

. In a large bowl whisk together the dry ingredients.

. Using a pastry cutter or two knives, cut the butter until crumbly.

. Mix in the buttermilk until combined but without over mixing!

. Transfer the dough to a lightly floured surface and shape and pat it into a round about 1/2 inch thick.

. Using a cutter or a glass cut out the biscuits and transfer them to a baking sheet.

. Bake for 15-18 min or until slightly golden.

. Let cool just a bit as they are super yummy warm and straight out of the oven!

Tip 1: I like cutting the butter into small squares before mixing it to make the cutting with knives easier.

Tip 2: If you’re using salted butter then don’t add any salt.

Tip 3: A small glass works well as a cutter.

Tip 4: Don’t forget to use parchment paper on your baking sheet!