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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This recipe actually came in the instruction manual of my kitchenaid mixer. I have modified it a little as I have experimented with making biscuits. In the south biscuits are the building blocks of any good breakfast. Once you've made a good biscuit, the options are endless. I usually make these on the weekend. My favorites are sausage gravy over biscuits, bacon or sausage egg and cheese, and jelly/jam biscuits. Ingredients:
2 cups flour |
4 teaspoons baking powder |
1 teaspoon salt |
1/3 cup butter, softened (shortening or margarine is an acceptable substitute) |
3/4 cup buttermilk (or 2/3 cup milk) |
Directions:
1. Preheat oven to 40.
2. In mixer combine flour, baking powder and salt.
3. With mixer on low speed, cut in butter until mixture is crumbly.
4. Slowly add buttermilk until mixture forms a dough.
5. Replace mixing blade with dough hook and allow dough to be kneaded on a low speed for 3-5 minutes (or knead by hand until all lumps are gone and dough is firm but elastic).
6. Sprinkle rolling board or table with flour.
7. With rolling pin, roll dough out to about 1/2 an inch thickness.
8. Using a biscuit cutter or the top of a glass (I use a beer pint glass) cut out as many biscuits as you can. Place biscuits on a greased baking sheet.
9. Knead dough several times until you have an unbroken ball. Roll out again to 1/2 an inch thickness, cut out biscuits. Repeat as many times as necessary to use dough.
10. Bake for 12-15 minutes until top of biscuits are golden.
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