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Buttermilk biscuits
Buttermilk biscuits

Before you jump to Buttermilk biscuits recipe, you may want to read this short interesting healthy tips about Use Food to Boost Your Mood.

Mostly, people have been conditioned to think that “comfort” foods are not good for the body and have to be avoided. However, if your comfort food is candy or junk food this might be true. Soemtimes, comfort foods can be utterly nourishing and good for us to consume. There are a number of foods that, when you eat them, can boost your mood. When you feel a little down and are in need of an emotional pick-me-up, try a few of these.

If you want to fight depression, try eating some cold water fish. Cold water fish such as tuna, trout and wild salmon are high in DHA and omega-3s. DHA and omega-3s are two things that raise the quality and the function of your brain’s grey matter. It’s true: eating a tuna fish sandwich can basically help you fight back depression.

As you can see, you don’t need to eat junk food or foods that are not good for you to feel better! Try these suggestions instead!

We hope you got benefit from reading it, now let’s go back to buttermilk biscuits recipe. You can cook buttermilk biscuits using 6 ingredients and 15 steps. Here is how you achieve that.

The ingredients needed to make Buttermilk biscuits:
  1. Prepare 2 cup of all-purpose flour, plus more for dusting the board.
  2. Get 1/4 tsp baking soda
  3. Take 1 tbsp baking powder ( use one without aluminum it said but I did just regular)
  4. Provide 1 tsp kosher salt OR 1 teaspoon of salt
  5. Provide 6 tbsp unsalted butter, very cold( I used salted and tasted great)
  6. Provide 1 cup Buttermilk (approx)
Steps to make Buttermilk biscuits:
  1. Preheat your oven to 450
  2. Combine the dry ingredients in a bowl, or in a food processor if you have one. Works better and saves so much time.
  3. Cut the butter into chunks and cut into the flour until it resembles course meal.
  4. If your using a food processor, just pulse a few times until this consistency is achieved
  5. Add the buttermilk and mix JUST until combined
  6. If it appears on the dry side, add more buttermilk. It should be very wet. Turn the dough out onto a floured board.
  7. Gently, gently PAT (DO NOT ROLL WITH A ROLLING PIN) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to 1 inch thick
  8. Use a round cutter to cut into rounds
  9. You can gently knead the scraps together and make a few more. But they will not be anywhere near as good as the first ones.
  10. Place the biscuits on a cookie sheet. If you like soft sides put them touching each other. If you like "crusty" sides, put them about 1 inch apart. These will not rise as high as the ones put close together.
  11. Bake for about 10-12 minutes. The biscuits will be a beautiful light golden brown on both top and bottom. DO NOT OVER BAKE!!
  12. The dough needs to be handled as little as possible or you will have tough biscuits.
  13. Notes: I have found a food processor produces superior biscuits. because the ingredients stay colder and there's less chance of over mixing.
  14. You must also pat the dough out with your hands, lightly. Rolling with a rolling pin is a guaranteed way to over stimulate the gluten resulting in a tougher biscuit
  15. Found this on http://southern.food.com/recipe/southern-buttermilk-biscuits-26110.

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