Erica's Food Creations: Buttermilk Biscuits

This recipe is courtesy of my Dad. He used to make these biscuits all the time and was worried they would die with him. Never fear, I learned and now the job has been passed on to me.

These biscuits really aren't that difficult, just a lot of technique, and only three ingredients needed.

So for these biscuits you are going to use Hudson Cream Flour (The only place I have really been able to find this is at our local IGA. Sometimes Walmart has it) Buttermilk and butter.

The most important part of this recipe is having your buttermilk at as close to room temperature as possible. If the buttermilk is ice cold the biscuits aren't going to rise.

Before you do anything, get your baking dish ready. Grease your pan well with butter. This would also be a good time to grease and flour your biscuit cutter. Don't forget to also flour a clean surface to turn your biscuit dough onto.

Start off with a large bowl and add your flour. There really are no measurements that I could even begin to give you for this. When it is just the two of us, I use less than two cups of flour because we don't eat that much. Basically you're going to have to play with it.

Add in your buttermilk. Now, here is the difficult part that might take some practice. You don't want to add small amounts of buttermilk at a time. If you stir this mixture too much, your biscuits are going to be super dense and unpleasant. When you get good at it, you should be able to get your mixture perfect in less than ten stirs.
My guess would be that you are going to use about 75% as much buttermilk as you do flour. When you initially pour in your buttermilk, it should look like you added way too much (That's what I always think, but after a couple stirs I realized I need more). These biscuits are going to be pretty wet.

Now turn out onto your floured surface and pat in the edges to make a nice circle.