This is not an adaptation of Sarabeth’s Buttermilk Biscuits. It is her recipe. The difference is that the photos are a bit less glossy than her coffee table cookbook. It is a staple biscuit recipe that you make any day of the week. The best part is that you probably have the ingredients on hand all the time!
The beauty of buttermilk biscuits is that they are flaky, melt in your mouth, and can be seasoned with just about anything. We cooked this batch on a sheet pan, but have used our cast iron skillet when we want to brush the dough with olive oil and herbs. The pan catches the olive oil and it settles into the nooks between the biscuits. Plus they have to be pulled apart to get them out of the pan.
Ways to flavor buttermilk biscuits-add these in the step where the buttermilk goes in:
- freshly snipped chives
- cheddar cheese and smoked paprika
- olive tapenade
- dried summer savory
- chopped sun-dried tomatoes
- pimento and aged cheddar cheese
Toppings-roll and cut biscuits, place in cast iron skillet, and drizzle or sprinkle these flavorings on the top:
- olive oil and Italian dried seasoning
- butter and sea salt
- grated smoked gouda cheese
Recommended equipment (available at Amazon):
Mozzarella slicer cuts the butter, Marble Slab to keep dough cold while rolling, Wooden Rolling Pin for full control of rolling, Kitchenaid Mixer to make your life easier, Biscuit Cutter because it is the perfect thing to cut a biscuit with, Pastry Blender if you want to do it by hand, Silpat so that nothing sticks and you do not have to use any grease!
- Mozzarella Slicer
- Marble Pastry Slab
- Wooden Rolling Pin
- KitchenAid Mixer
- Biscuit Cutter & Pastry Blender
Let us know how you seasoned your recipe and send us a photo (and if we post it, we will send you a jar of Bleuberet Jam!).