Simple Buttermilk Biscuits
Plain and simple buttermilk biscuits. That is all. They are without chocolate, fruit, spices, or nuts. They are devoid of cheese or veggies. Deliciously undemanding they sit as a reminder of the joy that can be achieved from an effortless and minimalistic endeavor.
It is difficult to remind myself that success and happiness can come from something uncomplicated. I have done a smashing job of programming myself to believe that a true triumph is one that requires intense preparation and is excruciatingly difficult to complete. I have come to feel that a sense of fulfillment and delight can only be accomplished through a venture whose volatile nature propels adrenaline through my veins with both the excitement and crippling fear that it instills.
Every once in a while I am reminded that this is not the case. This time, these biscuits are my wake up call. Straightforward, soothing, and predictable. It is such a comfort to know that you can mix seven everyday ingredients together and after ten minutes in an oven out will pop a batch of delectable golden brown treats. Pure bliss.
Akin to anything in life, you can make these biscuits more complicated. Grate in some cheese, chives and jalapenos, or go the opposite direction and add cinnamon blueberries and cream. I’m sure any supplement of savory or sweet ingredients would taste exceptional, but, to be honest, this recipe is the most magnificent and rewarding without any additions…except for maybe a small pat of butter and dollop of jam.
Simple Buttermilk Biscuits
Adapted (very slightly) from Smitten Kitchen
2 ¼ Cups all-purpose flour
2 teaspoons to 1 ½ tablespoons sugar (depending on how savory or sweet you want them)
1 tablespoon baking powder
¾ teaspoon table salt
¾ teaspoon baking soda
1 stick chilled unsalted butter, cut into small chunks
¾ cup buttermilk
Preheat oven to 400 °F and cover baking sheet with parchment paper. Whisk flour, sugar, baking powder, salt and baking soda in large, wide bowl. Using fingertips, pastry blender, or a fork, work butter into dry ingredients until the mixture resembles a coarse meal, Add buttermilk and stir until large, craggy clumps form. Reach hands into bowl and knead mixture briefly until it just holds together.
Transfer dough to floured counter and pat out until 1/2 to 3/4-inch thick. Using a round cutter (I used the rim of a small wine glass), press straight down without twisting— twisting produces less layered sides — and transfer rounds to prepared sheet, spacing two inches apart.
Bake until biscuits are golden brown on top, about 10 to 15 minutes (depending on how thick and how wide you decided to make your biscuits). Cool slightly, then serve warm with your desired toppings!
-Taylor Karl