I absolutely love biscuits! Everytime I make a soup, or stew, or any one bowl meal, I think of biscuits! I generally make baking powder biscuits, but I came across this recipe in one of my favorite cookbooks (I don’t know that I have ever mentioned that I have a cookbook fetish?!) anyhow, I love Mark Bittmann’s cookbooks! This book is “How to Cook Everything” and I highly recommend getting it if you can! His recipes are so tasty, and I have no problem following them at all. He is so great about explaining the how’s and why’s of his recipes, and always has tips.
So, this recipe is originally from this book., although I tend to change recipes as I use them!
2 c. all purpose flour
1 scant tsp salt
3 tsp baking powder
1 tsp baking soda
2 – 5 tbsp cold butter (more is better)
7/8 c. plain yogurt or buttermilk (I actually used 1/2 of each, and the yogurt was non-fat)
Preheat oven to 450°.
Add all dry ingredients in a bowl and mix together. If you are using dry buttermilk for this recipe, go ahead and add it now (you can add the water later)
Mix in the butter (I actually used 4 tbsp this time, it worked great!). You can use a fork, pastry blender, or a spoon. Mix until the mixture is well blended.
Now add the yogurt or buttermilk, or use half of each as I did (or water if you already mixed in dry buttermilk) Stir with a fork until the mixture forms a ball. Please do not overmix, the biscuits will become stiff. If the mixture is a little sticky, add a very small amount of flour.
Roll or pat out the dough on a lightly floured board. Dip the dough cutter, or a glass, into flour and cut out biscuits about 2″ across.
Move the biscuits to a baking sheet, take the remaining dough and gather it into a ball. Spread a slight amount more flour on the cutting board, pat out the dough, and cut it into rounds.
Repeat until all dough is made into biscuits.
Place into the preheated oven, and bake for about 7 – 9 minutes, or until lightly brown on the top and bottom.
These are actually a little more brown than I like, but tasted wonderful!
These biscuits came out very light and moist. They were great the next day, split and toasted slightly!
Store wrapped in a cloth, or in a sealed bag. Enjoy!