Few comfort foods rival homemade buttermilk biscuits fresh from the oven. Whether you crave them smothered in gravy for breakfast or drizzled with honey and melted butter for afternoon tea, these golden-brown puffs are sure to satisfy.
My favorite biscuit recipe (*adapted from Cooks Illustrated) has just seven ingredients and is SO simple to make that even non-bakers can pull them together in no time. The secret is a cool time-saving technique in Step 5 that eliminates the labor of cutting cold butter into the dry ingredients.
These tender biscuits come out perfect every time thanks to the best organic sweet cream butter and buttermilk from local favorite Clover Stornetta Farms. This third-generation family owned and operated company has been a part of the pastoral landscape in Petaluma, California since 1916.
From iconic billboards featuring clever puns by their bovine mascot, Clo Cow, to their reputation for community outreach, sustainable business practice, and philanthropy, Clover is recognized as an industry leader on a local and national scale. They were the first dairy company west of the Mississippi to offer milk certified free of the growth hormone rBST, and first in the United States to be American Humane Certified for their trail-blazing stance on animal welfare. I love seeing Clover cows grazing in fields all around Sonoma County.
Using Clover’s quality dairy products in my baked goods always insures a consistent outcome. Bake up a batch of these Blissful Buttermilk Biscuits and see for yourself!
BLISSFUL BUTTERMILK BISCUITS
Yields: 8 Biscuits
Prep time: 15 minutes Bake time: 10-15 minutes
• 1 cup cold Clover 1% Cultured Low Fat Buttermilk
• 1 stick (8 tablespoons) Clover Organic Unsalted Sweet Cream Butter
• 2 cups organic all purpose flour (+ a handful more for kneeding)
• 1 tablespoon sugar
• ½ teaspoon baking soda
• 2 teaspoons baking powder
• ¾ teaspoon table salt
- Preheat oven to 475°F and adjust oven rack to center position. Line a baking sheet with parchment paper.
- Pour buttermilk into a glass measuring cup and put in the freezer for 10 minutes while prepping other ingredients.
- Place butter in a microwave safe bowl. Cover with a paper towel to prevent spattering and heat on high for 30 seconds. If not completely melted, continue to microwave in 10 second intervals until melted. Set aside to cool.
- In a large mixing bowl, whisk together all the dry ingredients (flour, baking powder, baking soda, sugar, and salt).
- Remove chilled buttermilk from the freezer and slowly add the melted butter while stirring with a fork. You will see small clumps of butter dispersed through the liquid.
- Add the buttermilk mixture to the dry ingredients and blend with a rubber spatula just until all the flour is incorporated and the batter pulls away from the sides of the bowl. The dough should be stiff and not too wet. *If needed you can mix in more flour, 1 tablespoons at a time, until the dough is fairly stiff.
- Generously flour a pastry cloth. Place the biscuit dough in the center of the cloth and turn to coat all surfaces with flour.
- Knead 5-6 times (about 30 seconds).
- Coat the dough lightly with flour then pat into a circle about 1½-2-inches in height. Use a sharp knife or pizza cutter to score the dough into eight equal pie wedges.
- Transfer the biscuits to the lined sheet pan, spacing about 1½ inches apart.
- Place on the center rack of the oven and bake about 10-15 minutes until tops are golden brown. (start checking them after 10 minutes as oven temperatures may vary). Do not over bake.