Ingredients Jump to Instructions ↓

  1. 2 cups all purpose flour

  2. 4 teaspoons baking powder

  3. 1/4 teaspoon baking soda

  4. pinch of salt

  5. 3 oz. cold butter, diced

  6. 8 oz buttermilk

  7. 1/2 cup buttermilk

  8. 1 tablespoons white wine vinegar

  9. 2 tablespoons mayonnaise

  10. 2 tablespoons heavy cream

  11. 1-2 garlic loves, minced

  12. Small handful of chives, minced

  13. Salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Directions Combine and sift the dry ingredients.

  2. Gently knead in the butter.

  3. Add the buttermilk and knead on a floured board just enough to bring the dough together. It is vital that you knead gently and no more than is necessary or you will develop the gluten in the flour and make the biscuits tough. Good biscuits are as much a function of technique as ingredients.

  4. Form a flat mass with the dough and cut out biscuits with a biscuit cutter. Don’t make them too high or the outside could become over browned by the time the inside is cooked.

  5. Place them on parchment paper on a sheet tray and then into a preheated 400-degree oven.

  6. Bake until they are golden in color.

  7. BUTTERMILK DRESSING Directions I like this dressing best on blander greens such as Boston, iceberg, romaine, green leaf and red leaf lettuces. It also works well with corn, cucumbers, radishes and tomatoes. Or try it over plain vegetables that need a little jazzing up such as steamed green beans or broccoli.

  8. Also Visit Mark’s website: Food for Thought Online


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