Food Processor Buttermilk Biscuits

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 … Continue reading