Nothing beats a nice buttermilk biscuit. Perfect for honey or jam. Lovely for a breakfast sandwich with an egg and sausage. Absolutely necessary for a base with sausage gravy. Or heavenly just as a platform for butter. There is little else that I make that requires buttermilk so I seldom bought it. Until I discovered buttermilk powder which is shelf stable and a perfect buttermilk sourdough biscuit recipe which is perfect!
Preheat the oven to 425 degrees with a rack in the upper third of the oven. Grease a baking sheet or line with parchment.
Combine 1 cup all-purpose flour, 2 teaspoons baking powder, 3/4 teaspoon salt, 2 tablespoons buttermilk powder (I sift these together into my wooden biscuit making bowl).
Work 1/2 cup cold unsalted butter (8 tablespoons) into the mixture until unevenly crumbly (you can use your fingers or a fork but I use a pastry blender)
Add 1 cup sourdough starter, unfed and cold from the refrigerator, mixing gently until dough is cohesive.
Turn out the dough onto a slightly floured surface (a piece of parchment works well), and gently pat it into a 1” thick round.
Use a sharp 2 3/8” biscuit cutter to cut rounds, cutting them as close to one another as possible. Pat any scraps together, and cut additional biscuits.
Place the biscuits onto the prepared baking sheet, leaving about 2” between them; they’ll spread as they bake.
Bake the biscuits in the upper third of your oven for 20 to 23 minutes, until they’re golden brown.
Remove the biscuits from the oven, and serve warm. Or cool completely, wrap in plastic, and store at room temperature for several days. Freeze, well wrapped, for longer storage.
Mmmm. Sounds good. I think I’ll make some right now.
TOMORROW: a different kind of show review