|Free-form Buttermilk Biscuits - ButterYum|
Note - I tested a batch using just all-purpose flour and they turned out very well, so don't miss making these if you don't have cake flour on hand. Alternately, you can make your own cake flour as directed below:
- To make 1 cup of cake flour -- measure 1 cup of all-purpose flour, subtract 2 tablespoons of the flour and replace it with 2 tablespoons of cornstarch (corn flour). Whisk well to mix together.
Free-Form Buttermilk Biscuits
1 cup (5 ounces) all-purpose flour
1 cup (4 ounces) cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
1/2 teaspoon salt
8 tablespoons butter, cold, cut into 1/4-inch cubes
3/4 cups cold buttermilk
Preheat oven to 450F. Whisk together flours, baking powder, baking soda, sugar, and salt. Using two knives or a pastry blender, "cut in" butter cubes until the mixture resembles coarse meal. Stir in the cold buttermilk just until all the flour is moistened and forms a ball (don't over mix - there should be lumps). Gently pat the mixture out onto a lightly floured surface and cut into 12 equal portions. Shape each portion into a biscuit and place on a cookie sheet. Brush tops with buttermilk and bake until golden brown, 10-12 minutes. Enjoy.
I'm sharing this post with Trisha at Sweetology.