Free-Form Buttermilk Biscuits

A few weeks ago I told you I would be testing several biscuit recipes so today I'm posting a recipe for free-form buttermilk biscuits that a friend shared with me.  For this recipe you don't need a biscuit cutter - the dough is divided into 12 equal portions which are then formed by hand, so each biscuit has a unique shape and there are no dough scraps left to press together and re-roll.  The recipe also calls for cake flour and a touch of sugar, resulting in very tender and tasty biscuits (they're really good the next day too!).  I hope you'll give them a try.

Note: I tested a batch using just all-purpose flour and they turned out very well, so don't miss making these if you don't have cake flour on hand.  Alternately, you can make your own cake flour as directed below: 

• To make 1 cup of cake flour -- measure 1 cup of all-purpose flour, subtract 2 tablespoons of the flour and replace it with 2 tablespoons of cornstarch (corn flour). Whisk well to mix together.
  

Items used to make this recipe:

(affiliate links)

• pastry blender https://amzn.to/2LEUFzm

• pastry brush https://amzn.to/2HgVeev

• precut parchment sheets https://amzn.to/2VwBFrp

• silpat silicone liner https://amzn.to/2E480Lb

• commercial half sheet pans https://amzn.to/2PXeZu4

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Free-Form Buttermilk Biscuits

makes 12

Printable Recipe

Ingredients

• 1 cup (5 ounces) all-purpose flour

• 1 cup (4 ounces) cake flour

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon sugar

• 1/2 teaspoon salt

• 8 tablespoons butter, cold, cut into 1/4-inch cubes

• 3/4 cups cold buttermilk

Directions

1. Preheat oven to 450F.

2. Whisk together flours, baking powder, baking soda, sugar, and salt.

3. Using two knives or a pastry blender, "cut in" butter cubes until the mixture resembles coarse meal.

4. Stir in the cold buttermilk just until all the flour is moistened and forms a ball (don't over mix - there should be lumps).

5. Gently pat the mixture out onto a lightly floured surface and cut into 12 equal portions.

6. Shape each portion into a biscuit and place on a cookie sheet.

7. Brush tops with buttermilk and bake until golden brown, 10-12 minutes. Enjoy

Biscuits with Sausage Gravy

Want to show your family how much you love them?  Make them flaky buttermilk biscuits smothered in creamy sausage gravy.  Okay, I realize this is not a meal you should eat very often, but sometimes you need a little southern comfort and this dish is lick-your-plate-clean comfort food at its best!

Sausage Gravy

makes 3-4 cups (about 6 servings)

Printable Recipe

Ingredients

• 1 pound breakfast sausage, cooked (reserve fat drippings)

• 4 tablespoons fat (sausage or bacon drippings, melted butter)

• 4 tablespoons all purpose flour

• 2 cups whole milk

• 1 teaspoon kosher salt

• 1 teaspoon freshly ground black pepper

• 1 teaspoon rubbed sage

• 1 teaspoon dried parsley

Directions

1. In a medium heavy-bottomed saucepan over medium-high heat, melt fat and add flour; whisking until until the mixture bubbles for a full minute. 

2. Add milk, salt, pepper, sage, and parsley; continue whisking until the mixture comes to a boil and thickens. 

3. Turn off heat and stir in cooked sausage. 

4. Serve over homemade Buttermilk Biscuits. 

Note

• The gravy will thicken as it cools - if needed, stir in a splash of milk to thin (works well when heating leftover gravy as well).