So it’s breakfast time and heaven forbid I actually want breakfast…it’s odd. I don’t like breakfast much. But this morning I was craving sausage gravy and biscuits and my husband makes the best flaky layered biscuits so I asked him if he’d make them for me so I could document the process for you. It may seem like this is hard but it’s NOT. It’s not only somewhat easy but they are way good. Even better if you top with an egg, cheese and sausage gravy.
Come make these with us and let us know how you like them!
Step 1:
Cut the COLD butter into cube like shapes.
Step 2:
Sift your dry ingredients together. These include unbleached all-purpose flour, sugar, baking powder and salt.
Step 3:
Add the dry ingredients and cubed butter into food processor and pulse until the dough resembles pea sized pieces.
Step 4:
Add cold buttermilk and turn on until the dough turns into a ball-like shape.
Step 5:
Place dough on floured board or count and roll out about to size of 6 x 9 inch rectangle. When the right size, cut in half.
Step 6:
Stack the dough on top of each other and roll out again to 6 x 9 inch shape. Repeat steps two more times.
Step 7:
Using a 2 1/2″ to 3″ biscuit cutter, cut out about 9 rounds of biscuit dough. If you’d like more (and don’t want to waste) use the same layering technique to make more biscuits. It’s important though that the dough is not overworked and the butter doesn’t melt.
Step 8:
Place rounded biscuits on baking sheet with parchment paper (if you have) and bake on 450°F for about 13-17 min. This is dependent on how each oven works.
Step 9:
Remove from oven and eat as is or with butter and jam OR
Do this…
| Prep Time | 15 minutes |
| Cook Time | 13-17 minutes |
| Servings |
biscuits
|
- 2 cups unbleached all-purpose flour
- 1 1/4 TBS sugar
- 1 TBS baking powder
- 1 1/2 tsp salt
- 1 stick unsalted butter cold and cubed
- 3/4 cup buttermilk
Ingredients
|
|
- Preheat oven to 450°F.
- Cut the COLD butter into cube like shapes.
- Sift your dry ingredients together. These include unbleached all-purpose flour, sugar, baking powder and salt.
- Add the dry ingredients and cubed butter into food processor and pulse until the dough resembles pea sized pieces.
- Add cold buttermilk and turn on until the dough turns into a ball-like shape.
- Place dough on floured board or count and roll out about to size of 6 x 9 inch rectangle. When the right size, cut in half. Stack the dough on top of each other and roll out again to 6 x 9 inch shape. Repeat steps two more times.
- Using a 2 1/2″ to 3″ biscuit cutter, cut out about 9 rounds of biscuit dough. If you’d like more (and don’t want to waste) use the same layering technique to make more biscuits. It’s important though that the dough is not overworked and the butter doesn’t melt.
- Place rounded biscuits on baking sheet with parchment paper (if you have) and bake on 450°F for about 13-17 min. T