Recipe: Buttermilk Biscuits

A hot, flaky biscuit always hits the spot. This go-to recipe comes together in minutes and yields delicious buttermilk biscuits that can be eaten many ways.

Use locally grown and milled baking flour from Fyler Farms at the Lenexa Farmers Market. Slather the finished biscuits with jam or jelly from The Bean Patch (try flavors like tomato basil, blueberry lavender or gooseberry for a twist). You could also turn these into tasty breakfast sammies with some sautéed greens, meat and cheese. Enjoy!

Recipe credit: Smitten Kitchen

Ingredients

2 1/4 cups (280 grams) all-purpose flour
2 teaspoons to 1 1/2 tablespoons (10 to 20 grams) sugar (to taste, see note above)
1 tablespoon (15 grams) baking powder
3/4 teaspoon (5 grams) table salt
3/4 teaspoon baking soda
9 tablespoons (125 grams) chilled unsalted butter, cut into small chunks
3/4 cup (175 ml) buttermilk
Butter and jam for serving

Directions

1. Heat oven to 400 °F and cover baking sheet with parchment paper.
2. Whisk flour, sugar, baking powder, salt and baking soda in large, wide bowl.
3. Using fingertips or a pastry blender, work butter into dry ingredients until the mixture resembles a coarse meal,
   Add buttermilk and stir until large, craggy clumps form. Reach hands into bowl and knead mixture briefly until it just holds together.
4. To form biscuit rounds: Transfer dough to floured counter and pat out until 1/2 inch thick. Using a 2-inch round cutter, press straight down (twisting produces less layered sides) and transfer rounds to prepared sheet, spacing 2 inches apart.
5. To make drop biscuits: Drop 1/4-cup spoonfuls onto baking sheet, spacing 2 inches apart.
6. Bake until biscuits are golden brown on top, about 12 to 15 minutes.
7. Cool slightly, then serve warm, with butter/jam/eggs/bacon/sausage and gravy or any combination thereof.

Do ahead: Biscuits are best freshly baked. But dough can also be baked directly from the freezer. It will just need a few more minutes of baking time.