Louise's Buttery Buttermilk Biscuits

 

Ingredients:

• 1 stick (1/2 cup) Butter
• 2 & 1/2 Cups All-purpose flour
• 1 & 1/2 Tablespoons sugar (any kind)
• 1 & 1/2 Tablespoons Baking Powder
• 1 & 1/2 Teaspoons Salt
• 1 & 3/4 Cup Buttermilk (okay to use 2 tablespoons of lemon juice mixed with enough milk to equal 1 & 3/4 Cup)

Instructions:

1. Preheat oven to 400 degrees.
2. Spray an 8 X 8" baking dish with non-stick spray, put in your stick of butter and place into your pre-heating oven to melt the butter (keep an eye on it so butter doesn't burn).
3. In the meantime mix all dry ingredients into a medium bowl.
4. Pour buttermilk over dry ingredients and mix until a loose batter forms.  Batter should be quite sticky.
5. Pour batter into your prepared baking dish right on top of the melted butter - butter may run over the top of your batter, but this is okay.
6. Cut dough into 9 squares - this will help separate individual biscuits once they are cooked.
7. Bake for 30 - 35 minutes rotating the dish once during baking.
8. Biscuits should be golden brown and spring back when touched.
9. Enjoy! 

Cooking Tip: Buttermilk

Many recipes call for buttermilk because acid is needed to react with baking soda in your recipe to create a nice light product with plenty of moisture. Since buttermilk is not a basic kitchen staple, here is a tip for creating buttermilk for your recipes: place one tablespoon of lemon juice into your one cup measure then fill to the brim with milk for one cup of buttermilk. Skim or fat free milk used the same way will create: fat-free buttermilk. If you’re out of lemons, orange juice or vinegar would substitute equally well for the lemon juice. To create other measurements of buttermilk, please use the following ratio: 1 part lemon juice to every 15 parts milk.

Saco Cultured Buttermilk Blend, 16-Ounce Canister (Pack of 3)