I have to admit, with my limited amount of time to spend in the kitchen due to my college classes, I was a bit hesitant to participate in the October Secret Recipe Swap. I’d glad to say that my need to make new recipes won out against my limited amount of time.
For October’s Secret Recipe Swap I was given the Cook Book of Trial and Error.As I scrolled through the different posts, I couldn’t figure out what to make. A vegetarian meal like mushroom quiche or Gumbo in a Bread Bowl? I visited the Cookbook of Trial and Error a good 10 times before I finally settled on a recipe.
Speaking of visiting websites, have you visited the Secret Recipe Club yet? If not, you really should. Then you can find out just how the club works and look at all of the previous reveals. What? You mean you don’t want to spend an entire afternoon looking at recipes?
Anyway, I finally decided to make Buttermilk Biscuits. Would you believe that I’m not really a fan of biscuits? Its probably because the first biscuit I had came from KFC and was greasy, slathered in butter and lukewarm. So I figured a homemade biscuit is obviously the best way to determine if you like them. Then I realized that I had buttermilk biscuits on my list of recipes to make before I’m 30. Score! It’s not very often I can accomplish two things by only doing one.Print
Secret Recipe Club: Buttermilk Biscuits
- Yield: 10 1x
- 2 cups all-purpose flour, plus extra for dusting
- 2 tbs. sugar
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. coarse salt (I used sea salt)
- 3/4 cup buttermilk, plus more for brushing
- 1 stick unsalted butter, cold and cut into cubes
1. Preheat the oven to 425. Line a baking sheet with a silicone mat or parchment paper.
2. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.
3. Add the cubed butter and mix in until it resembles coarse crumbs. Pour in the buttermilk and stir until combined and dough has formed a ball.
4. Sprinkle flour onto a flat surface and turn the dough out. Knead the dough a few times and then roll out to 1/2 inch thickness.
5. Using a biscuit cutter, glass, or cookie cutter, cut out rounds of dough. Place the dough onto the baking sheet.
6. Brush the tops of the dough with buttermilk and bake for 12-15 minutes or until lightly golden brown.
7. Transfer the biscuits to a wire rack to continue cooling.
Source: Cookbook of Trial and Error
I think I rolled out my dough a bit too thin because my biscuits didn’t rise as much as I expected them to, but they were still high enough to cut in half and slather with your desired amounts of butter or jelly. When I went to cut out the biscuits I managed to misplace my regular round cookie cutter. At first I thought the size glass we have would be too big but it wasn’t. So I ended up with regular sized and mini-sized biscuits. If you turned the mini biscuits into sandwiches I’m sure they’d be adorable for a party.
I know that biscuits and English muffins aren’t the same thing, but with as easy and quick as these biscuits are to make, I doubt I’ll ever buy English muffins again. These biscuits would be the perfect home to hold some scrambled egg and bacon or whatever you put on your breakfast sandwich.