Angel Buttermilk Biscuits

Linda Kump
A recipe from KSL TV in Salt Lake City. Baking powder biscuits have long been a favorite bread to compliment many dishes. The trick has always been to make a light and flaky biscuit. Here is how. These biscuits will remind you of heaven they are so light. Recipe makes approximately 12 biscuits.

4 cups flour
¼ cup sugar
2 Tablespoons baking powder

1 teaspoon salt
1 teaspoon baking soda
1 ½ cups butter
1 1/2 cups buttermilk or sour milk

Before measuring flour, stir flour with a spoon to lighten. Carefully spoon flour into measuring cup to prevent packing.
Combine flour, sugar, baking powder, salt, and soda. Stir. Add three-fourths the butter (1 1/8 cup) and cut into flour mixture until it resembles coarse cornmeal. (“Cutting in” may be accomplished using a pastry blender, scissor action with two knives or by using a fork.) Cut remaining ¼ butter in leaving distinguishable small lumps of butter. Make a well in center of mix. Add milk all at once and stir just until mixed. Do not over mix. Press dough into a ball gently knead 2-3 times, flatten with hands on a lightly floured surface to an even ½ inch thickness. Cut into biscuits using floured biscuit cutter, cookie cutter, glass or other round object. Place biscuits on un-greased cookie sheet and bake at 400 degrees for 15 minutes or until lightly browned. Serve with fresh jams, or honey, and butter.
*To replace buttermilk with sour mild, add 2 tablespoons lemon juice or cider vinegar to fresh milt (do not use milk that has soured from age or spoilage).
Variations:

Cheese biscuits-stir 1 cup sharp grated cheese into the mix, just before adding milk.

Herb Biscuits-add 1-3 teaspoons herbs to flour (such as rubbed sage, thyme, celery seed, etc)

Rye biscuits-replace 2 cups of flour with rye flour and add 1 Tablespoon caraway seeds to flour mix. Print Recipe