A month ago, I shared with you a dish I made for my mom’s birthday brunch. Well now it’s my dad’s turn. This time my sister was the hostess for breakfast, which took place at the parentals’ , but she did ask if there was anything I would like to contribute. After some going back and forth, it was finally decided I would make the biscuits for one of my dad’s favorite breakfast dishes: biscuits and gravy! Yup, he is definitely a southern boy, despite being from Indiana. My southern belle grandma (who is from Kentucky) raised her kids on good ol’ southern fixin’s.
As I was gathering the ingredients the night before, I ran into a snafu . I forgot to buy the gosh darn buttermilk! Don’t ask me how I could forget the key ingredient to buttermilk biscuits, but I did. Luckily, there is a handy dandy substitute readily available using items already in your kitchen: regular milk and white vinegar. I actually use this substitute a lot when I get a sudden craving for red velvet cake, another recipe for which buttermilk is a key ingredient. Disaster successfully diverted! Phew!
No sooner said than done, my kitchen was smelling of fresh baking biscuits. The little darlings were so cute. When I pulled them out of the oven I couldn’t resist grabbing a couple and smothering them in butter and jam. After all, I had to make sure they were perfect for my dad’s birthday. So, sooooo goood!
Buttermilk Biscuit Minis
makes 20-24 mini biscuits
- 1 cup all purpose flour
- 1 cup white whole wheat flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 5 tablespoons chilled butter, cut into small pieces
- 3/4 cup fat-free milk
- 1 tablespoon vinegar
- 3 tablespoons honey
- Preheat oven to 400°.
- In a medium bowl, whisk flours, baking powder, and salt in a large bowl
- Cut in butter with a pastry cutter or with two forks until mixture resembles coarse meal. Chill in the fridge for 10 minutes.
- In a separate bowl, combine milk and vinegar, stir and let set for about five minutes.
- Add honey to your newly made buttermilk, stirring with a whisk until well blended.
- Add buttermilk mixture to your dry ingredients and combine until just moist.
- Flour your workspace and turn dough out onto it. Knead lightly, about five times.
- Roll dough into a 9”x5” rectangle. Dust top with flour.
- Fold dough into thirds, just like you would a letter to fit into an envelope. Repeat two more times.
- Roll dough to ¾” thickness then cut with a 1 ¾” round biscuit cutter (Or a shot glass like I did! It gave me biscuits about an inch in diameter)). You should be able to get about 20 -24 rounds.
- Place on a parchment paper lined baking sheet, keeping about an inch in between rounds.
- Bake 12-15 minutes, until lightly golden brown. Brush tops with butter if desired and serve piping hot.