Buttermilk Biscuits using homemade cultured buttermilk: "better than cheesecake"??
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Recipe type: biscuits
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
These biscuits, though they can be made with commercial buttermilk, are lovely made with cultured buttermilk, tangy, buttery, and mouth-wateringly delicious. They only take a few minutes to mix up, and a secret threefold step cuts your time in half.
Ingredients
  • 2 cups buttermilk
  • 18 tablespoons unsalted butter, divided
  • 2 cups all purpose flour (plus more for the counter)
  • 2 cups white whole wheat flour
  • 2 tablespoons sugar
  • 1 teaspoon baking soda
  • 4 teaspoons baking powder
  • 1 teaspoon table salt
Instructions
  1. Preheat the oven to 450 degrees, and with a flourish, measure your buttermilk and place it into the freezer. Take a little curtsy. You're on the way to Biscuit Magic.
  2. Place 16 Tb of butter into the microwave, and melt (all microwaves being not the same, you'll have to judge how long it takes). When it's melted, set aside to cool a bit.
  3. Mix all the dry ingredients together with a wooden spoon.
  4. Pull the buttermilk out of the freezer.
  5. Mix buttermilk and butter together. Smile at the ease and cleverness of this step.
  6. Mix the buttermilk/butter mixture together with the dry ingredients, until just mixed. Don't overmix!
  7. If the dough seems too dry (i.e. there's a lot of flour in the bottom of your bowl) stir in a little more buttermilk.
  8. Turn the dough onto a lightly floured surface and knead 4 or 5 times, briefly.
  9. Gently PAT the dough out to ¾-inch thickness. (Patting instead of rolling will result in lighter biscuits.)
  10. Use a round cutter to cut out your biscuits, and place on a cookie sheet. If you want biscuits with soft edges (and a higher rise), place the rounds touching each other. If you want biscuits with crusty sides, place the rounds about 1 inch apart.
  11. Bake 10-12 minutes or until golden brown.
  12. Remove from sheet onto cooling racks. Best eaten hot with butter melting into the sweet crumbliness!
Recipe by vomitingchicken.com at https://vomitingchicken.com/buttermilk-biscuits-using-cultured-buttermilk-better-than-cheesecake/