Easy Buttermilk Biscuits
Whenever I have extra buttermilk that I need to use up, I usually make buttermilk pancakes or add it to mashed potatoes. A few mornings ago, I asked Alex what if he wanted me to make anything for breakfast because I needed to use up some buttermilk (a fancy weekday breakfast is very rare in our house). I started listing off the things I could make and as soon as I said "biscuits", I swear his eyes lit up.
After I whipped these easy biscuits up, Alex had a revelation. Biscuits are the perfect breakfast food for us (calories aside) because he can make a savory sandwich with eggs and bacon and I can have the sweet breakfast I crave with some butter and local honey or jam. Side note: did you know that buying local honey can help with seasonal allergies? It makes sense! The bees use pollen from local flowers to make the honey! Lucia has also really been into watching the classic Winnie the Pooh movie and when I told her that she was eating honey, she got super excited.
2 1/4 cups flour 1 tablespoon baking powder 1 1/4 teaspoons salt 12 tablespoons butter, diced 1/2 cup buttermilk, shaken 1 egg
Preheat the oven to 425°F. Put the flour, baking powder, and salt in the bowl of your mixer with the paddle attachment. Blend for a few minutes to smooth out any lumps. Add butter and mix on low until butter is the size of peas. In a small bowl combine the buttermilk and egg, and gently mix with a fork. Add the buttermilk mixture to the flour and butter, and mix until combined. Do not over-mix. Turn out dough onto a well-floured board and knead lightly a few times. Shape into a 1 1/2-2 inch disk. Cut biscuits using a round biscuit cutter or upside-down glass. Place biscuits on a baking sheet lined with a piece of parchment paper. Bake for 18-20 minutes or until slightly brown on top. Serve with honey, jam, butter, or make a delicious breakfast sandwich!