Did my Updated Southern Menu cause sadness when you learned that Flaky, Buttery, Food Processor Buttermilk Biscuits were off the table by omission? Did you consider running out and grabbing a can of them anyway? If not, then carry on, enjoy the salad and the polenta tarts and pat yourselves on the back for your refined taste. But if you thought something was missing, these Flaky, Buttery, Food Processor Buttermilk Biscuits are for you. Why is “food processor” in the title you ask? Well, if you’re a regular reader, you’ve probably figured out that I don’t like hand cutting pastry dough. And I must say, for the most part, I’ve gotten so good at using a food processor for dough, so my aversion doesn’t cause problems. These Flaky, Buttery, Food Processor Buttermilk Biscuits are another example of a recipe that is best updated by adding technology. The ingredient proportions are based closely on Martha Stewart’s Buttermilk biscuits, but the technique is all mine. Makes 6-8 biscuits if you’re using cutters in the 1 ½ – 2 ¼ inch range. I like smaller sizes for portion control, but if you’re making them for sandwiches, like my Blue Ridge Mountain Benedicts, use a larger diameter so that all your toppings fit on the Food Processor Buttermilk Biscuits.
- 2 cups all-purpose flour, plus more for dusting
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon sugar
- 1 stick (½ cup) unsalted butter, cold, cut into pieces
- 1 cup buttermilk; divided
- Preheat oven to 375° F.
- In the bowl of your food processor, add flour, baking powder, baking soda, salt, and sugar. Pulse several times.
- Add the butter chunks.
- Pulse a couple of times. Check the consistency every few pulses. Over pulsing is overworking the dough. Pulse just until the mixture resembles coarse crumbs with a few large clumps remaining.
- Pour in all of the buttermilk minus two tablespoons; reserve for finish.
- Pulse twice until the dough starts to come together. The dough will be slightly sticky; do not overmix.
- Turn out the dough onto a lightly floured work surface. With floured fingers, gently pat the dough into a round about 1 inch thick, pressing in the loose bits.
- Do not overwork the dough (Yes, I realize I have typed that about four thousand times and I sound a little lecture-y, but it’s really important. The dough shouldn’t be smooth or consistent. It should barely hold together).
- Use a round biscuit cutter to cut out the biscuits.
- Space the biscuits on a baking sheet.
- Gather the scraps of the dough and rework back into a 1 inch thick mass. Stamp out the last biscuits. Repeat until all the dough is used, working as quickly and as little as possible. Generously brush the tops of biscuits with buttermilk.
- Bake until the biscuits are golden and flecked with brown spots, 18 to 22 minutes. Transfer biscuits to a wire rack (or your toaster) to cool. Serve with homemade jam, Southern Suppers, or as breakfast sandwiches.
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