Southmoreland on the Plaza Biscuit Recipe

BISCUIT RECIPE

JUST IN TIME FOR SUMMER PICNICS & BBQs:

WHIP UP SOME BISCUITS!

These golden brown little gems are so versatile.  Portable for a picnic, delicious as a sandwich, and a delightful addition to your BBQ meal.  Just thinking about ‘em makes your mouth water.  

Consider: Biscuits can be salty, sweet, savory, cheesy, flaky, dense, wee or grand.  It all depends on the recipe, your preference, and the biscuit’s purpose.  A sweet biscuit serves as the perfect base for fresh and creamy strawberry shortcake.  A savory biscuit is wonderful topped with good old country sausage gravy.  Cheesy biscuits are a hearty accompaniment to balance out a meal of salad or seafood. Saltier biscuits provide a welcome change of pace for your breakfast or lunch sandwiches.

Best of all, they are simple and fun to make!  We like this recipe because we enjoy the free form nature of shaping the dough into a square.  Their lack of perfectly consistent shape makes them, somehow, seem all the more homemade.   

Check out this recipe—so easy to whip up a batch.

Preheat oven to 400 degrees

Ingredients

2 cups flour

1/2 teaspoon baking soda

2 1/2 teaspoons baking powder 

1 dash salt

1 tablespoon white sugar

1/2 cup butter

3/4 cup buttermilk

  • In a mixing bowl, combine the flour, baking soda, baking powder, salt and sugar
  • Cut in the butter until the mixture resembles course crumbs
  • Mix in the buttermilk, just until combined so a ball of dough can be formed
  • Turn out the the dough onto a lightly floured surface 
  • Knead for 2 minutes
  • Transfer the dough onto an uncreased cookie sheet
  • Roll the dough in a 6” x 6” square
  • Cut the square into 12 even sections, but do not separate the sections.

Bake for approximately 15 minutes or until a toothpick inserted into the center of the square comes out clean.  Separate into biscuit sections.  If at all possible, serve hot!  

Serve with butter, jam, or honey.  

These crowd pleasers will fly out of the bread basket!

Leave a Reply

Your email address will not be published. Required fields are marked *