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Buttermilk Biscuits - Better Homes and Gardens


I’ve had a “history” with making biscuits that were cute little golden rocks.  Hard and dry enough to chip a tooth if you could gnaw your way through them!  I finally got it right back in February with my Blue Cheese Biscuits but, still the light flakey good ole plain southern biscuit eluded my repertoire.  Well not anymore…I went back to the basics, pulled out my Better Homes and Gardens bible and voila – a lovely flakey golden perfect round biscuit that melts in your mouth and doesn’t threaten your dental work.  Some things are tried and true and best to be kept simple.  Thank you America’s #1 Cookbook since 1930.


Makes 12-14


3 cups flour

1 tablespoon baking powder

1 tablespoons sugar

1 teaspoon salt

¾ cup butter

1 ¼ cups buttermilk


Preheat oven to 450°F.

Whisk dry ingredients together in a large bowl.  “Cut” in the butter using a pastry blender or your fingers until the mixture resembles crumbs.  Make a well in the center and add the buttermilk.  Stir with a spatula or fork until combined.  Turn dough out onto a lightly floured surface, kneed and fold until the dough holds together (do not over work).  Pat into a round about ¾ inch thick.  Cut out dough using a 2 ¾ inch round cookie cutter dipped in flour and place on ungreased baking sheet.  Bake for 10-12 minutes until golden brown. 


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