SMALL-BATCH BUTTERMILK BISCUITS
Here's a recipe for when you want towering, fluffy biscuits, but don't want a large batch. You can use pretty much any ovenproof dish - a baking sheet, a square or round cake pan, or even a skillet - but be sure to butter the pan beforehand. If you like things a little less seasoned, reduce the salt to 1/2 teaspoon, and if you use salted butter in the dough, reduce the salt to 1/4 teaspoon. Fun tip: Bake these beauties in the toaster oven by following the same temperature and timing guidance as you would when baking in a standard oven. Serve them warm.
Provided by Erin Jeanne McDowell
Categories quick breads, side dish
Time 45m
Yield 4 biscuits
Number Of Ingredients 6
Steps:
- In a medium bowl, whisk the flour, baking powder and salt to combine. Add the cold cubed butter, and toss until each cube is well coated with flour. Using your hands or a pastry cutter, cut the butter into the flour until the mixture resembles a coarse meal.
- Make a well in the center of the bowl, and pour in the buttermilk. Use your hands or a silicone spatula to mix the ingredients together until they form a homogenous dough. (It will look quite shaggy.) If the dough is not coming together, add more buttermilk by tablespoons.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes. Toward the end of chilling, heat the oven to 400 degrees.
- Butter a 9-inch square baking pan, a 9-inch round cake pan, an oven-safe skillet or a baking sheet.
- On a lightly floured surface and using floured hands, pat the dough into a rectangle 1/2-inch thick. Fold the dough in quarters. Using floured hands, pat the dough out again to a square about 1 1/4-inch thick.
- Cut the square of biscuit dough into four even pieces. Transfer the biscuits to the prepared pan in a cluster, with about 1/2 inch of space between each biscuit.
- In a small bowl, whisk the egg with 1 tablespoon water. Brush the egg wash over the surface of the biscuits, and bake until deeply golden brown on top, 25 to 30 minutes. Cool at least 10 minutes before carefully separating and serving.
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Preston Harrison
[email protected]I can't wait to try this recipe again with different variations. I think they would be delicious with cheese, herbs, or even fruit.
Md. Yasin
[email protected]These biscuits are a great addition to any breakfast or brunch. They're also perfect for sandwiches and sliders.
Chmoon ali
[email protected]I'm not a huge fan of buttermilk, but I loved these biscuits. The flavor is subtle and not overpowering.
Neneth Batobalonos
[email protected]The buttermilk flavor in these biscuits is divine. It's the perfect balance of tangy and creamy.
Nate Webb
[email protected]I was impressed with how well these biscuits rose. They were so tall and fluffy.
Shardai Duckett
[email protected]The biscuits turned out perfectly golden brown. They looked so inviting!
Lunar Midoryia
[email protected]These biscuits are so easy to make. I was able to whip up a batch in no time.
James Mongelwa
[email protected]I love that this recipe uses a small batch. It's perfect for when I just want a few biscuits to enjoy.
Sabbir Mia
[email protected]This recipe is a keeper! I made these biscuits for my family and they were a hit. Everyone raved about how delicious they were.
Diwas Dhungana
[email protected]I've tried so many buttermilk biscuit recipes, but this one is by far the best! The biscuits are light and airy, with a crispy outer crust.
Faheem kakar
[email protected]These biscuits are the perfect blend of fluffy and flaky! The buttermilk adds a tangy flavor that really takes them to the next level.