While my buttermilk biscuits are simply scrumptious, they are a bit of work and commitment. So I set out to make something equally as tasty but simpler... and voila, it has been done. I also made them gluten free and they were awesome. Both recipes below.
Tools you'll need:
8 x 8 glass bake dish
wooden spoon
spatula
knife
liquid measuring glass (2 if you have them)
measuring cups
measuring spoons
Ingredients: (Regular)
1 stick unsalted butter, melted
2.5 - 3.5 cups of all-purpose flour
4 tsp baking powder
2 tsp salt
4-5 tsp sugar
Almost 2 Cups whole milk plus 3 Tbs vinegar OR 2 cups buttermilk
OPTIONAL: 1 cup shredded cheddar, garlic powder, cracked black pepper to taste, bacon bits, chives, to taste. Rosemary would be good too! Get creative with your additives!
Gluten Free:
Swap out the all-purpose flour for all-purpose gluten free flour. I used Pillsbury.
0.75-1 tsp xantham gum
The rest is the same as above
Instructions:
Pre-heat the oven to 450 degrees. Mix the dry ingredients well with the wooden spoon. Add the buttermilk/vinegar milk. Mix together until just combined. It should be a very sticky dough, not a runny batter. If it's runny, add more flour. Melt the butter and pour into the bottom of the bake dish. Dump the batter over the butter. Use the rubber spatular to spread the batter flat so it is against all four sides of the bake dish. Using the knife, cut into 9 squares. Bake for 25 minutes at 450 or until golden brown.
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