A couple of weeks ago I was at the Farmer’s Market and pick up some great fresh blackberries. They sat around in the fridge for a couple of days because I may or may not have went a little overboard with fresh fruits and veggies that day (okay, I did), until I finally decided I needed to figure out something to do with them. I soooo badly wanted to make a blackberry cake, but the healthy side of my brain just would not allow it (stupid brain). After huffing and puffing in my mind I decided I would make some jam, because come on, who doesn’t like jam?! I know by this point you are probably thinking, why are we talking about jam, I thought the title said buttermilk biscuits? You’re right, it did, but that’s what inspired me to make these yummy little guys again, I had to have something to slather all that jam on! What could be better then light, flaky, buttery biscuits? Exactly, nothing. I might also add I used these biscuits to make some blueberry peach short breads a couple of nights later, we devoured them too quickly for me to snap a picture but trust me, they were great! They are also awesome to make breakfast sandwiches on, they really are versatile. So here they are, in all their buttery glory. Enjoy!
Buttermilk Biscuits (Print Me)
Yield: 12 (or so) standard sized biscuits
2 cups all-purpose flour
2 cups cake flour**
4 tsp baking powder
1 tsp baking soda
2 tsp sugar
1 tsp salt
16 Tbsp (2 sticks) cold unsalted butter, cut into ¼-inch cubes
1 1/2 cups cold buttermilk
Adjust an oven rack to the middle position and preheat your oven to 450º.
-If making by hand: Place the flours, baking powder, baking soda, sugar, and salt in a large bowl ans whisk to combine. Use two knives or your fingertips to quickly cut in the butter until the mixture resembles coarse meal with a few larger butter lumps. Stir in the buttermilk with a rubber spatula or fork until the mixture forms a soft, slightly sticky ball.
-If using a food processor: Place the flours, baking powder, baking soda, sugar, and salt in the workbowl of a large food processor fitted with the metal blade. Process with six 1-second pulses. Remove the cover and distribute the butter evenly over the dry ingredients. Cover and process with twelve 1-second pulses. Remove the cover and pour the buttermilk evenly over the dough. Process until the dough gathers into moist clumps, about eight 1-second pulses.
Transfer the dough to a lightly floured surface and quickly form into a rough ball (be careful not to overmix). Pat the dough into a ¾-inch-thick circle. Cut out the dough rounds with a biscuit cutter (or use the opening of a standard sized glass as a cutter). Push together the remaining pieces of dough to the same thickness, until dough is used. Discard and remaining scraps. Place biscuits on an ungreased cookie sheet.
Bake until the biscuit tops are light brown, 10 to 12 minutes. Serve immediately.
*If you want to make ahead, you can place the unbaked biscuits on a cookie sheet, wrap it in plastic and refrigerated for up to 2 hours before baking.
* *If you don’t have cake flour on hand, substitute an extra cup of all-purpose flour and increase the buttermilk by 2 tablespoons.
Source: Brown Eyed Baker