I asked Benji if he was interested in having homemade buttermilk biscuits today, and he said yes, so I made them. I served them with Breakstone’s salted whipped butter and pure maple syrup and they were phenomenal! I could have eaten 10, but I only had 3!
Ingredients:
This serves 4-6 people. So quantities in parentheses are for 2 people.
2 cups unsifted unbleached flour (1 cup flour)
4 tablespoons sugar (2 tablespoons sugar)
1 teaspoon kosher salt ( 1/2 teaspoon kosher salt)
2 teaspoons baking powder ( 1 teaspoon baking powder)
1 teaspoon baking soda (1/2 teaspoon baking soda)
2 cups Friendship 1 1/2 % buttermilk (1 cup buttermilk)
2 eggs (smallest one from extra large eggs) (1 egg)
2 1/2 tablespoons melted salted butter ( 1 1/4 TBSP. melted butter)
Measure dry ingredients into mixing bowl and whisk by hand just to blend.
Measure buttermilk into a pyrex measuring cup. Crack the eggs (egg) in and mix with a fork. Pour in your melted butter.
Pour your mixed wet ingredients into the bowl with the dry ingredients. If you think the mixture is too thick, thin it out with a 1/2 tablespoon of whole milk- I did this. The batter was still quite thick which is what I wanted! Mix with a rubber pretty gently till blended with a small few lumps remaining.
Heat up the nonstick skillet on medium heat. After skillet is pretty hot, take a piece of paper towel and pour a few drops of oil onto it, and then rub it onto your skillet.
Using a 1/4 cup measurer, scoop into the batter and plop it onto the skillet smoothing the batter out a little with the measuring cup. When you see some bubbles forming on the top and you think your pancake is brown on the bottom, you should be able to put a spatula underneath the pancake just a little to take a peak and see if it’s medium brown on the underside. If it’s brown, then flip it over and wait for it to get brown on the other side.
Serve with softened whipped Breakstone’s salted butter (from Shop Rite or Stop n Shop) and pure maple syrup!
