This easy-to-make recipe for country biscuits, serves as the perfect companion to my turkey pot pies. They’re also great for soaking up any residual gravies, sauces, or other gastronomic survivors from your big turkey-day meal.
Preheat oven to 425 degrees. Line a baking sheet pan with parchment paper.
In the bowl of a food processor, combine the 3 cups flour, baking powder, and salt. Pulse flour mixture to combine. Cut the cold butter into small pieces. With the processor going, slowly add the chilled butter pieces to the dry ingredients through the feed tube using the pulse feature. Pulse until butter incorporates into the flour and becomes the size of small peas.
With the processor on, add the buttermilk all at once. Pulse until the mixture barely forms a ball.
Dust your work surface lightly with flour. Gather the biscuit dough gently into a ball. Using lightly floured hands, press dough into a circle that is ½-inch thick. Lightly flour a pastry cutter and cut out 12 rounds of dough. Place biscuits on the prepared pan. Bake in the preheated oven until lightly golden in color; about 18 to 20 minutes. Remove from the oven and immediately brush the biscuit tops with the remaining 2 tablespoons of melted butter. Serve hot with additional butter!
Mary DiSomma, Foodie, Author, Philanthropist, Mother, Wife and so much more...
Mary DiSomma, an enthusiastic and imaginative baker of cookies, is the author and publisher of A Gift of Cookies: Recipes to Share with Family & Friends. She is also a philanthropist, podiatrist, entrepreneur, and mother of four grown children.
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