{"id":581,"date":"2016-01-20T20:47:51","date_gmt":"2016-01-21T02:47:51","guid":{"rendered":"http:\/\/www.polarisstarfarm.com\/adventures\/?p=581"},"modified":"2016-01-20T20:48:06","modified_gmt":"2016-01-21T02:48:06","slug":"recipe-fluffy-biscuits","status":"publish","type":"post","link":"https:\/\/www.polarisstarfarm.com\/adventures\/2016\/01\/20\/recipe-fluffy-biscuits\/","title":{"rendered":"Recipe: Fluffy Biscuits"},"content":{"rendered":"
\"Biscuits<\/a>

Biscuits rising but not yet browned in the oven. YUM!<\/p><\/div>\n

I’ve tried a number of biscuit recipes in my search for THE recipe.\u00a0 It took some tweaking, but I finally\u00a0have a\u00a0recipe\u00a0worthy of\u00a0being the go-to recipe whenever biscuits\u00a0are on the menu.\u00a0\u00a0 The results have been consistently good, so if you’re wanting to take the plunge into making homemade biscuits, this is a recipe I can vouch for.<\/p>\n

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Fluffy\u00a0Biscuit Recipe<\/h5>\n

2 cups all purpose flour<\/p>\n

3 1\/4 tsp baking powder<\/p>\n

1\/2 tsp salt<\/p>\n

1\/4 tsp baking soda<\/p>\n

1\/2 tsp sugar<\/p>\n

5 1\/2 TBS butter, cold, cut into small pieces*<\/p>\n

approx. 1 cup buttermilk**<\/p>\n

Preheat oven to 400 degrees Fahrenheit.<\/p>\n

Measure dry ingredients and mix them in a bowl.\u00a0 Using a pastry blender or a fork, cut the\"cuttinginbutterlogo\"<\/a> pieces of butter into the dry ingredients.\u00a0 You should have a pebbly texture with visible chunks of butter.\u00a0 Add enough buttermilk to make a dough that holds together but is not too sticky (amount of buttermilk\u00a0may vary slightly depending on the flour you use as well as humidity in your kitchen).<\/em><\/p>\n

Roll out dough to desired thickness (I prefer at least 1\/2 inch thick)<\/em> – use a dusting of\u00a0flour if needed to keep dough from sticking to counter.\u00a0 Cut out biscuits to desired size (photos\u00a0show biscuits cut out with a wide-mouth Mason jar, which is about the size of\u00a0store bought Grands biscuits). <\/em><\/p>\n

Place biscuits on a lightly greased baking sheet.\u00a0 Bake at 400 degrees for approximately 10 minutes, until biscuits have risen and are the desired shade of golden brown.<\/p>\n

Brushing the tops of the biscuits with melted butter before and after baking makes them extra tasty.<\/p>\n

*To get a stick of butter into small pieces, cut off the 5 1\/2 TBS from the stick, unwrap it and put it on a plate\u00a0standing\u00a0tall.\u00a0 Slice it into 3-4 slices.\u00a0 \u00a0 Put the slices back together and turn the butter rectangle onto its side, cut another 3-4 slices long ways in the butter.\u00a0\u00a0Finally, cut across the rectangular slices to get\u00a0small pieces of butter.\u00a0 Make sure to keep the butter cold – put it back in the refrigerator\u00a0for a few minutes before adding to the dry ingredients if your kitchen is warm and the butter softened while you were cutting it up.\u00a0 Use your fingers to separate the pieces of butter as you put them into the bowl.<\/em><\/p>\n\n\t\t