Dough EZ’s buttermilk biscuit recipe takes just a bit of a different turn.  We substituted half of the normally used all-purpose flour for cake flour, which lightens up the texture just a bit.  We reduced the amount of salt and added some sugar for the perfect flavor balance.  These biscuits are delicious no matter how you’re going to serve these baked little beauties. Roll out biscuits using less flour makes for an easy clean up.

1. Preheat the oven to 425 degrees.

2. Sift the dry ingredients together into a large mixing bowl. Add the cubed butter and mix with your hands (gloves are really handy here), cutting the butter cubes into the dry mixture until the butter is reduced to pea sized chunks.

3. Slowly mix in the cold buttermilk, just until the dough comes together (you may need a little more or little less buttermilk, depending on the mixture). {4. Turn the dough out onto the right side of the DoughEZ silicone mat. Form the plastic guides into a 9”x13”x1” open rectangle around the dough. Cover dough with left side of DoughEZ mat. Use the DoughEZ rolling pin to level the dough out into an even, 1” circle.

5. Use a sharp, 2” biscuit cutter to form the biscuits. Re-press and level the dough until you have 12 biscuits

6. Transfer the biscuits to a lightly buttered baking sheet and bake them in the oven for about 13 minutes, until they’re golden brown. Remove from the heat and allow them to cool for about 5 minutes before serving.


( 3 Ratings )