I have decided that today’s post is going to be the officially kick off the start of True Blue Bakings new classic line of recipes. Everyone should have a basic recipe for a cake, cookie, bread, biscuit and many other baked goods that is a simple foundation that can be built upon and tweeked to make a fantastic treat to eat. Each classic recipe will be a ‘little black dress’ foundation recipe, it will be tried and true, that you will be able to tweek or ‘accessorize’ to your own special taste.
Having spent my summers growing up with my extended family in Kentucky I learned a vital lesson… southern buttermilk biscuits are a must have recipe for every baker. Biscuits are a extremely versatile quick bread that is easy to make and tastes great at any meal. The key that makes this recipe great is how you handle the biscuit dough, which is as little as possible, this hands off approach really makes these biscuits tender. You can also make them with regular milk but I think that the addition of the buttermilk adds a tangy bite. And the ‘accessory’ that really makes this ‘little black dress’ recipe pop is the enhanced honey butter, remember to get your helping first because once the kids get it you will never see it again it is just that good.
Classic Southern Buttermilk Biscuits with Enhanced Honey Butter
A soft and tender quick bread.
- 2 sticks unsalted butter, at room temperature
- 1/4 cups honey
- 1/2 tsp. ground cinnamon
- 1/2 tsp. vanilla extract
- 2 cups bread flour
- 1/4 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 6 Tbsp. unsalted butter, very cold
- 1 cup buttermilk
For the Honey Butter
- In stand mixer, with paddle attachment, whip butter on medium high for 3 minutes or until butter turns light yellow.
- Turn mixer speed to low and slowly add in honey, cinnamon and vanilla. Mix until well combined.
- Remove butter from bowl and spoon onto parchment paper or plastic wrap.
- Roll into a log and place in freezer for 2 hours until it hardens.
For the Buttermilk Biscuits
- Preheat oven to 450°F, 425°F if using a convection oven.
- Combine the dry ingredients in a bowl, or in the bowl of a food processor.
- Cut the butter into chunks and then cut it into the flour with a pastry blender until it resembles course meal. If you use a food processor, which I extremely recommend, just pulse the mixture a few times until this consistency is achieved.
- Add the buttermilk and mix until the dough is just combined. If the dough appears on the dry side add a bit more buttermilk. The dough should be very wet.
- Turn the dough out onto a floured board. Gently pat, do NOT roll with a rolling pin, the dough out with your hands until it's about 1/2" thick. Fold the dough into its self about 5 times and then gently press the dough down to 1 inch thick.
- Use a round cutter to cut the dough into rounds. You can gently knead the scraps together and make a few more.
- Place the biscuits on a parchment lined cookie sheet. If you like soft sides on your biscuits put biscuit rounds touching each other. If you like crusty sides on your biscuits put the biscuit rounds about 1 inch apart.
- Bake for about 10-12 minutes until the biscuits are a beautiful light golden brown on top and bottom. Be sure not to overbake.
Honey Butter Adapted from Alton Brown
Buttermilk Biscuits Adapted from P4
(c) 2013 True Blue Baking. All Rights Reserved.
I hope everyone has a great weekend and please drop back by after you try these wonderful biscuits and let me know how you liked them.
Until next time everyone… Enjoy!