Thick and Delicious Biscuits

Success! I finally made buttermilk biscuits that turned out successfully!

I have made buttermilk biscuits in the past. They have never turned out well. Usually they resemble hockey pucks.

So I was nervous making these. I was making sausage gravy for breakfast. So it was vitally important that these biscuits turned out well. If they didn’t I wouldn’t have anything to put the gravy on!

So the dough goes together well. It is thick, but not too sticky. It was also very easy to knead and the dough was light and fluffy.

Honestly, I baked them about a minute too long. They were a little more deep golden instead of light golden.

In the end that didn’t really matter. They were crisp on the outside and soft and fluffy on the inside.

The layers made during the kneading process added lovely layers to the cooked biscuits.

The biscuits were thick enough to hold up well to the sausage gravy.

Really good biscuits, and easy to make!

BUTTERMILK BISCUITS

4 Cups All Purpose Flour

2 Tablespoons Baking Powder

4 Teaspoons Sugar

1 Teaspoon Baking Soda

1 Teaspoon Salt

2/3 Cup Chilled Butter

1 ½ Cups Buttermilk

¼ Cup Butter

Heat oven to 450 degrees. Mix flour, baking powder, sugar, baking soda, and salt in a medium bowl. Cut in chilled butter until mixture resembles coarse crumbs. Stir in buttermilk. Turn dough onto floured board. Knead for 10 strokes. Roll dough 1 ¼” thick. Cut into circles. Arrange biscuits in a butter dish or baking sheet. Brush tops with melted butter. Bake for 25 minutes. Serve warm.