This morning I woke up wanting a fresh, warm biscuit, with Elderberry Jelly on it for breakfast!! :)
For my first attempt at making homemade buttermilk biscuits it went pretty well...
I think I made them a bit too thin, but the taste & texture turned out just how I had hoped.
So, next time I will use this same recipe & make sure that I cut them at least 1 inch thick.
2 cups all-purpose flour, plus more for work surface
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoons salt
1/2 teaspoon sugar
1/2 cup (1 stick) unsalted butter, cut into pieces
1 cups buttermilk
Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
Transfer 2 cups flour mixture to a food processor.
Add butter, and pulse until the largest pieces are the size of peas.
Return butter mixture to the bowl with the flour mixture & whisk together.
Add buttermilk, and stir just until mixture comes together; the batter will be sticky.
Transfer to lightly floured work surface; use floured fingers to pat dough to 1-inch thickness.
Use a round biscuit cutter or cookie cutter to cut biscuits.
Gather scraps together, flatten, and cut out the rest.
Transfer biscuits to prepared baking sheet; bake until lightly browned, 18 to 20 minutes.
(This recipe was adapted from Martha Stewart.)