In preparing my Creamy Rutabaga and Potato Soup, I decided some sort of biscuit would be nice as a side. I generally have 2 problems when making last minute biscuits: having all the ingredients and the state of the butter. Luckily, I had all but one of the ingredients for this recipe and it uses used frozen butter. No buttermilk? No problem.
These biscuits come together quickly and easily. I was really impressed by the texture and flavor of these “buttermilk” biscuits; they’ll certainly be making more appearances on our table in the future.
Faux Buttermilk Biscuits
Adapted from The Kitchn
1 and 3/4 cups all purpose flour, plus 1 tablespoon
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons sugar
3/4 teaspoon salt
I stick frozen unsalted butter
3/4 cup milk + 3/4 tablespoon vinegar, combined and allowed to sit for 5 minutes
1. Preheat oven to 450°F. Line the bottom and sides of an 8″x8″ pan with parchment paper.
2. In the bowl of your food processor, add the flour, baking soda, baking powder, sugar and salt. Pulse a couple times to combine.
3. Quarter the stick of butter long ways and then cut it into cubes. Add the cubes to the food processor.
4. Pulse food processor 10-15 times until the flour/butter mixture forms coarse crumbs.
5. Move the flour/butter mixture into a separate bowl. Add the faux buttermilk all at once and mix until evenly combined and the dough forms a ball.
6. Move the dough ball onto a floured surface and shape gently to form a roughly 8″x8″ square.
7. Using a long, sharp knife, cut the dough into a 3×3 grid. Transfer the squares to the baking dish. It’s okay if they don’t fit perfectly; they’ll expand as they bake.
8. Bake biscuits for 10-12 minutes, until tops are golden brown. Remove from dish and serve.