BA's Best: Buttermilk Biscuits

I love the days where I can test a recipe and immediately start my writing. I can take a bite of whatever I just whipped up and have all five senses at hand while describing it. Luckily, today is one of those days. I'm sitting here with a bowl of soup and one of these biscuits at my side....life is good.

I saw this recipe on Pinterest, and like most things, the picture was what caught my eye. It looked as though the biscuit dough had been laminated with clear layers of butter and pastry. Annnnnd that's exactly what it is! No wonder it's a part of BA's Best.

Like most of my recipes, I made a few tweaks based on what I had in the pantry. I didn't add baking powder, only baking soda. And instead of buttermilk, I used almond milk. I'm going to try it again with the exact ingredients, but I'm pretty happy with my outcome. It is possible that I just made pie dough in the shape of biscuits, but that's not a bad thing in my book.

I don't believe that these are supposed to be light and fluffy, but more crispy and crunchy. 

bon appétits buttermilk biscuits:

3 1/2 cups flour
2 tsp salt
2 tsp sugar
1/4 tsp baking soda (I omitted)
2 1/2 tsp baking powder
2 sticks chilled butter (calls for unsalted, but I only had salted)
1 cup chilled buttermilk (I used almond milk)

Preheat your oven to 425. In a bowl, combine all ingredients except the buttermilk. I smushed the butter pieces until half were about as big as a dime, and the other half were more like small thin sheets. Drizzle the milk over the bowl and stir together with a fork. The dough will be pretty dry, so get your hands in there and combine for a minute or so.

Get it all out on the table and form into a 1 inch tall rectangle. Using a knife (or bench scraper), cut the dough into 4 pieces. Stack all 4 on top of each other and press back out into a 1 inch tall rectangle (this forms the lamination). I found it easier to use my hands rather than a rolling pin. Cut off the edges for a cleaner look, and then cut a 4x3 grid. Top with melted butter and pop into the oven for a little over 20 minutes, keeping an eye on them.

I only baked 3, and wrapped the rest in plastic to keep in the freezer.

I'm going to try and test a recipe from a different creator in the near future, but damn. BA keeps getting me. 

See ya!