Early on when Tobin and I started dating, he made me biscuits for breakfast.
The rest was history.
Now, buttermilk biscuits are a Wee Cottage weekend breakfast staple. Over the years we’ve fine tuned the recipe and our favorite is Mark Bittman’s buttermilk biscuit recipe with a pinch of sugar on top of the dry ingredients. Enjoy!
Classic Buttermilk Biscuits
Source: Mark Bittman’s How to Cook Everything
- 2 cups all-purpose flour, plus extra for rolling
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 5 tbsp cold butter, cut into chunks
- 3/4 cup + 2 tbsp buttermilk
- Wee Cottage Addition: a pinch of sugar to the dry ingredients
- Preheat oven to 400 degrees. Combine flour, baking powder, baking soda, and salt in a large bowl (..and “Wee” add a pinch of sugar to the dry ingredients)
- Using either a pastry cutter, two knives, or your fingers, cut butter into flour mixture until the mixture resembles coarse crumbs. Pour in buttermilk and stir until a rough dough comes together and turn out dough onto a lightly floured surface.
- Gently knead dough 3 or 4 times (just so the dough is less shaggy) and pat out to 3/4 inch thickness. Cut into squares (or use a biscuit cutter for round biscuits) and place on an ungreased baking sheet.
- Bake at 400 degrees for 10-15 minutes or until golden brown.
Yields 6-8 biscuits