Yesterday’s brunch was not an elaborate one, like the one I did for Crêpes Suzette Day. When Mother’s Day falls the day before National Buttermilk Biscuit Day there is only one thing to do. Make Buttermilk Biscuits for brunch.
In the south they believe the key to a good biscuit is the right kind of flour. I think that using butter instead of an alternative fat is definitely a necessity in making a good biscuit. The other key is using buttermilk.
I could into the science aspect of why butter and buttermilk make for the best biscuits I will refrain. What I will say is that butter is absolutely necessary, and buttermilk makes a better choice than anything else. They both play a huge role in the quintessential flavor of a buttermilk biscuit. Also, the acid in buttermilk helps tenderize gluten. This makes the biscuits softer.
If I have mentioned in the past that Daughter Number Three loves biscuits, I’m mentioning it again. She has told me that every brunch can be biscuits and she’ll be happy. In the quest to make my children happy I do throw biscuits onto the brunch menu about every 6 weeks. D3 likes BIG biscuits. So, since yesterday was a special occasion I made big biscuits.
My buttermilk biscuits had a diameter of over four inches and stood almost 3 inches high. They were golden, buttery, flaky, and delicious.
The consensus was that they were almost too big. Even D3 had a tough time eating the entire biscuit. She did not give up, though. She conquered the big buttermilk biscuit because it was so good.
No matter what your choice of toppings or accompaniments is, don’t forget to celebrate National Buttermilk Biscuit Day!
Buttermilk Biscuit Recipe
- 3 cups all purpose flour
- 2 tablespoons granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 ½ sticks unsalted butter cold and cut into ¼” pieces
- 1 cup buttermilk cold
- 1-2 tablespoons milk cold
- Preheat oven to 425 degrees.
- In the bowl of a food processor add flour, sugar, baking powder, salt, and baking soda. Pulse to blend.
- Add the butter pieces and pulse until butter is incorporated, but not blended. You want to see a mixture that resembles coarse meal, with a few pea size lumps.
- Add ¼ of buttermilk and pulse a few times. Repeat until all of the buttermilk has been added. If you need to pulse more to get a rough dough you can. Be sure not to overmix.
- Pour the biscuit dough onto a floured surface. Using a floured rolling pin, lightly roll the dough to a thickness of about 1 ½ inches.
- Using a biscuit cutter or large circular object, cut the biscuits.
- Place biscuits on a baking sheet about 2” apart.
- Using a pastry brush, brush tops of biscuits with milk.
- Bake in preheated oven until biscuits are golden brown. They should sound hollow when lightly tapped.
- Remove from oven to a cooling rack. Cool slightly before serving.