Buttermilk Biscuits
On a recent trip to Houston, we stopped off at Indianola Restaurant deep in downtown Houston. The decor was super chic and it felt like we were in a garden of some sort. The menu had a lot to pick from and although our actual meal was so delicious, the buttermilk biscuits were on another level! Sadly that recipe is not public so I am on the hunt to finding one that makes somewhat decent biscuits.
This recipe takes about 20 minutes to make and another 20 to bake. So it is definitely the perfect recipe if you want biscuits sooner than later. The key to this recipe is, you guessed it, buttermilk! I grew up drinking buttermilk with my burek (recipe in the Serbian section of the blog) so I knew buttermilk biscuits would be amazing. This specific recipe has a mix of honey and butter for the top which I did not initially do. When I reheated the biscuits I decided to brush it with and I have to say it should be a requirement :D.
Additionally, the recipe calls for you to bake the biscuits in a cast iron. The cast iron has become a favorite of mine when it comes to baking certain things. I highly recommend trying it out!
(https://sallysbakingaddiction.com/flaky-buttermilk-biscuits/)
Ingredients:
2 and 1/2 cups (312g) all purpose flour (spoon & leveled)
2 Tablespoons baking powder
1 teaspoon salt
1/2 cup (115g) unsalted butter (straight out of the fridge when ready to use; cubed)
1 cup + 2 Tablespoons cold buttermilk, divided
2 tsps of honey
OPTIONAL: 2 Tablespoons melted butter + 1 Tablespoon honey
Directions:
Preheat oven to 425°F (218°C). Place the flour, baking powder, and salt together in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Pulse until coarse crumbs form. (Although you can use a bowl and do it with your hand, a processor will be much for it in the long run.)
Make a well in the center of the mixture. Pour 1 cup of buttermilk on top, then the honey. Stir everything together until just about combined– do not overwork the dough. The dough will look like shreds and be very crumbly.
Turn the dough out onto a lightly floured work surface and gently mold it into a rough looking rectangle using your hands. Use the photos above as a guide. Fold one side into the center, then the other side. Turn the dough so it’s long horizontally. Gently flatten. Repeat the folding again. Turn the dough so it’s long horizontally once more. Gently flatten. Repeat the folding one more time.
Gently roll the dough out with a rolling pin until it’s about 3/4 inch thick. Cut into 3-inch circles. Re-roll any scraps until you have 9-10 biscuits. Arrange in a 10-inch cast iron skillet or close together on a parchment paper-lined baking sheet. (Make sure they’re touching.)
Brush the tops with remaining buttermilk. Bake for 15 minutes or until biscuits are golden brown on top.
Remove from the oven and, if desired, brush with melted butter and honey mixture.
Enjoy!
