Tara Riddle’s homemade buttermilk biscuits.
You can use these homemade buttermilk biscuits for breakfast sandwiches, gravy dishes, dinner sides, or smother them in your favorite marmalade for a sweet treat. Add a mimosa for ultimate indulgence.
This recipe makes 10-12 biscuits.
3 cups flour
4 teaspoon baking powder
3 tablespoon sugar
1/2 teaspoon salt
½ teaspoon cream of tartar
¾ cup of COLD Butter (super important the butter is cold)
1 cup buttermilk
Preheat oven to 450 degrees
Combine dry ingredients in a large bowl.
Dice up extra cold butter into small chunks
Add butter to the dry mixture and use a pastry cutter until peas sized chunks of butter appear. Chunks of butter are good. You don’t want to melt the butter by overmixing.
Add milk and egg and mix until just combined.
Flour a surface and pour mixture onto it. Knead a couple of times to mix. You can always add more flour if it’s too sticky.
Pat out into one inch thickness then use a biscuit cutter or a glass to cut out your biscuits.
Place biscuits on parchment paper or lightly greased baking sheet and bake for 12-15 minutes, depending on how big your biscuits are.
Brush with butter when biscuits are finished.
Tara Riddle is a real estate agent at Coldwell Banker Select. She has previously worked at Comma Coffee in Carson City, baking desserts like muffins, and soups from scratch. She also works at the Farmer's Market in Carson City or Black Rock Bison.