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    RECIPE: BUTTERMILK BISCUITS

    Recipe: Buttermilk Biscuits

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    Rated 2.7 stars by 3 users

    These are a classic, and an all-time favorite. Real buttermilk gives your biscuits the authentic lift that will keep your family begging for more.


    15 minutes

    120 minutes

    4



    INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH

    Buttermilk Starter

    Other Buttermilk Starter

    Buttermilk Starter

    $17.99

    This heirloom culture makes batch after batch of traditional cultured buttermilk right on your countertop, easy as pouring milk in a jar. Bake with your buttermilk or add it to cream to make cultured butter.









    INGREDIENTS:

    • 2 cups flour
    • ¾ cup cultured buttermilk
    • 6 Tbsp. butter (very cold)
    • ¼ tsp. baking soda
    • 1 Tbsp. baking powder
    • 1 tsp. salt


    INSTRUCTIONS:

    1. Mix the flour and buttermilk together. Cover and soak 12-24 hours, or overnight. (If using sprouted flour, the soaking process can be skipped).
    2. Preheat the oven to 450°F.
    3. Cut butter into chunks, then work it into the flour/buttermilk mixture along with the baking soda, baking powder, and salt. Do not over-mix. If the mixture is too dry, add a bit more buttermilk.
    4. Turn the dough onto a lightly floured surface. Gently pat the dough out to ½-inch thickness. (Patting instead of rolling will yield lighter biscuits).
    5. Use a round cutter to cut out the biscuits. Place biscuits on a cookie sheet. If you want biscuits with soft edges (and a higher rise), place the rounds touching each other. If you want biscuits with crusty sides, place the rounds about 1 inch apart.
    6. Bake 10-12 minutes or until golden brown.

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