Normally my buttermilk biscuits look just all right, but this batch? I think it looked more than just all right.
The thing is, I’m not quite sure what I did differently other than that I doubled the recipe. Hmm.
I was pretty proud of these biscuits.
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Maybe it has to be 100F outside so your kitchen is just the right temp.
I find that the weather plays a huge factor in my biscuits (in a lot of my cooking, really, especially those things that don’t rely on yeast to rise). Way to go in making a good buttermilk biscuit! Although I’m sure your family eats them no matter what…I know mine does!
I like to roll the dough a little on the thick side. My mother-in-law once commented on how she could never get her biscuits as fluffy as mine. She just rolled them out too thin in order to get more, which is OK if you don’t mind thin biscuits!
They are beautiful! I just wanted to reach into the picture and butter it! I think that you have made the perfect biscuit. I am jealous.=-)
I have a website, http://www.lifeloveandlaughter.com, (which I have a had time bringing up – ha). I also have one for my novel, “The Annie Chase Story.” I think it’s aridingsbennett.com. Just stick my name in Google – I’m there, with other Aileen Bennetts. Anyway, your biscuits look scruptious! Sometimes I make biscuits with Bisquick and “drop them.” My son use to say, “Mom, make those biscuits that you just throw on the pan.”
I was planning on making a double batch as well to use up some of the buttermilk (I wish Aldi sold it in quart size!), but I would have to freeze some of the biscuits because I don’t think we’d be able to eat them all within one week… only I’ve never tried freezing them.
Do you freeze your biscuits or have you ever? If so, what’s your method of freezing baked goods?
Your Aldi sells buttermilk? I’ve never seen it at mine! I get it at Weis, where it only comes in quarts anyways.
You could definitely freeze your baked biscuits in a plastic bag. I’ve not tried freezing unbaked biscuits, but I’d be vaguely nervous about them not rising properly out of the freezer. Maybe do some google research about that?
I’ve frozen them uncooked and baked them with no trouble; they rise fine. I’m English so I call them scones, but it’s the same thing!
I’d second not rolling them out too thinly to get spectacular scones/biscuits; also get them mixed and in the oven as fast as possible before the baking powder starts to react with the liquid, handling them as little as you can.
Buttermilk is not that widely available here, so I often mix milk and natural yoghurt to get the same effect. I have read of substituting all the milk with a fruit flavoured yoghurt, which I think would be nice with butter and jam, but I’ve not tried it.
Those are beautiful! I’m going to have to try that recipe now. Although I’m sure mine won’t look nearly that good.
They looked so amazing that I went straight out into the kitchen to bake some!
Had to knock up some pseudo-buttermilk (white vinegar/milk, in this case) but it seems to have done the job and they sure do taste yummy.
Am off to Aldi tomorrow so will see if our store (in Portugal) sells buttermilk. If not, no biggie, I suppose. I’ll just keep making it myself (unless I spot it in one of the other supermarkets at a reasonable price)
Anyway, thanks for posting these, they looked and taste yummy!
Those ARE gorgeous! Too bad I can only eat gluten-free and have not I have yet to find a decent recipe or bought gluten-free bread yet.