FLUFFY BISCUITS

April 21, 2014

Restaurants have kind of hung me out to dry over Easter weekend. I have a bit of a beef with you! So many of our cool favorites around town were advertising a special Easter brunch. Special brunch? From a fave restaurant? I want to go to there.

BUT, every last one was held from 11am-1pm on Sunday. Is anyone else suprised by this? How can anyone going to church enjoy these brunches? I’m keeping my eyes peeled for a place that will one day have some Easter menu and festitivites the whole weekend. Saturday am? I’d totally be all over you!

In the meantime, Dave & I make these biscuits we’ve been loving. Biscuits are one of the easiest baked goods to throw together. Fresh, warm. Brunch-y. Happy Easter, everyone!

FLUFFY BISCUITS from Rachel Schultz-3

FLUFFY BISCUITS
Serves 6 biscuits

6 tablespoons butter, melted
3/4 cup buttermilk
1 and 1/2 cups flour
1 tablespoon baking powder
3/4 teaspoon salt
1 teaspoon sugar

Preheat oven to 450 degrees. Whisk together butter and butter milk. Slowly stir in flour, baking powder, sugar and salt.

FLUFFY BISCUITS from Rachel Schultz

Shape dough into biscuits, about 1 and 1/2 inch thick. Arrange on baking sheet an inch apart. Brush tops with additional butter. Bake for 10-12 minutes.

5.0 from 1 reviews
FLUFFY BISCUITS
 
Author:
Serves: 6
Ingredients
  • 6 tablespoons butter, melted
  • ¾ cup buttermilk
  • 1 and ½ cups flour
  • 1 tablespoon baking powder
  • ¾ teaspoon salt
  • 1 teaspoon sugar
Instructions
  1. Preheat oven to 450 degrees. Whisk together butter and butter milk. Slowly stir in flour, baking powder, sugar, and salt.
  2. Shape dough into biscuits, about 1 and ½ inch thick. Arrange on baking sheet an inch apart.
  3. Brush tops with additional butter.
  4. Bake for 10-12 minutes.

 

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Comments

  • Sophia

    This is my new favorite biscuit recipe. It’s so much easier to make since you melt the butter rather than cut it into the flour. I madethem this morning, sliced the, and put sliced honey ham and cheddar cheese inside. YUM! Thanks, Rachel, I so enjoy your recipes!

    • Rachel Schultz

      Yes, that’s what I like about melting the butter too! Thank you Sophia!

  • Sorry, that’s an extra 1/2-cup flour.

  • Rachel, I did my usual dump it all in at once and added about an extra half-cup per batch, mine was doubled, just so they get done quickly, and they are spectacular! Now that I know they’re delicious I’ll try the slower stirring un the dry ingredients, too, because I love your biscuit recipe! They are absolutely light and fluffy, so you really delivered a great product! Thank you, can’t wait to try more!! Keep ’em coming and I’ll watch for your cookbook, and it’s so great of you to share recipes that work. Fantastic work!!!

    • Rachel Schultz

      You’re welcome Elizabeth!

  • Cathy D

    Ok. I’ll give biscuits another try. I make so many lovely baked goods but biscuits and pies elude me.
    As for Easter, our church has two services with a pancake breakfast in between! Pancakes, eggs,sausage, bacon and homefries! Food and gellowship all in one place

  • Amy

    Same question – why the dent? I’ve heard of doing it for burgers so they don’t get too thick in the middle but obviously burgers are nothing like biscuits (thank goodness, because I like my biscuits to plump up! ;)

    • Rachel Schultz

      It helps them rise evenly.

  • I do love biscuits, and they’re so easy to make at home! My problem is I then want to eat the entire batch at once! Have you ever made cheddar biscuits like these? http://purplefoodie.com/cheddar-cheese-biscuits/ They’re amazing.

    What is the purpose of pressing a dent into each biscuit before you bake it?

    Re: brunch…can you go to an earlier service if you want to go out after? Ours has a service at 9:00 and then at 10:30 so 11 am brunch would be do-able if you went early. Too bad they don’t offer brunch earlier and then you could eat and then go to church. Or something like that….

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