Consolation Biscuits (Crazy Easy Buttermilk Biscuits)

.For those of you that could use a big helping of comfort right now (Talking to you Niner Faithful).  Here is my newest biscuit recipe find.

It’s hard to cook when your crying.  Luckily this recipe is extremely easy and doable, even through tears.  You are minutes away from consoling your sports-fan soul with a batch of warm biscuits, slathered with butter and your favorite jam.

What makes these so simple?  A nifty trick that comes from Cook’s Illustrated by way of Serious Eats and the blog, The Cafe Sucre Farine’.

Melted butter.  Yep, biscuits made with melted butter.

The trick is to melt the butter and then pour it into ice-cold buttermilk.  The butter solidifies into little globules mimicking the pieces of butter you get when you cut butter into the flour as in the traditional way of making biscuits.  How easy is that?

Pour the buttermilk mixture into the flour, stir together, voila’ ready to make biscuits!

Gather dough and pat into a square.  It will not be a wet sticky dough.  If it seems wet, add flour, a tablespoon at a time. Knead the dough a couple of times, roll or pat the dough into a square.

Cut the biscuit dough into squares.  This avoids the scraps and rerolling the remaining dough for round cutouts.  If you REALLY like round biscuits, just re-roll the scraps and cut again.

Bake these bad boys and brush with melted butter when they come out of the oven. You will be rewarded with buttery, flaky, tender, biscuits.  Everything you want in a biscuit that will help mend your broken NINER heart.

So, make these biscuits, tonight, tomorrow morning, or the day of the Chief’s victory parade.  That’s what comfort food is for.

Print Pin

Crazy Easy Biscuits

Course Breakfast

Cuisine American

Keyword buttermilk biscuits

Prep Time 20 minutes minutes

Cook Time 18 minutes minutes

Ingredients

• 2 cups 10 ounces unbleached all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 tablespoon sugar you can reduce the amount of sugar to 1 teaspoon
• 3/4 teaspoon sea salt or table salt
• 1 cup cold buttermilk chill in freezer for 10 minutes
• 8 tablespoons unsalted butter melted and cooled slightly (about 5 minutes), plus 2 tablespoons melted butter for brushing biscuits

Instructions

• Adjust oven rack to middle position and heat oven to 450°F.
• Whisk flour, baking powder, baking soda, sugar, and salt in large bowl.
• Combine cold buttermilk and 8 tablespoons melted butter in a medium bowl, stirring until butter forms small clumps.
• Add buttermilk mixture to dry ingredients and stir with a rubber spatula until just incorporated and batter pulls away from sides of the bowl. The dough will be stiff, not wet. If it is wet, add flour, 1 tablespoon at a time.
• At this point, you can make drop biscuits or you can roll the dough and make cut out biscuits.
• I like cut-out biscuits. Gather dough and place on a floured surface. Knead the dough a couple of times and roll or pat dough into a square approximately 1 inch thick. Cut into squares, you should have about 8 biscuits. For a flakier biscuit. Gather dough and roll dough into a square and then fold the dough over in thirds, you will have a rectangle now then roll dough into a 1-inch thick square.
• Bake 10-18 minutes until tops are a nice golden brown. Start checking at 10 minutes.
• Brush biscuit tops with remaining 2 tablespoons melted butter. Transfer to wire rack and let cool 5 minutes before serving.
• Get out your favorite jam and EAT as MANY biscuits as you want. I know I will.