Happy Friday Everyone! Welcome to the weekend:) Even though I still have some remnants of a cold from the beginning of the week, I am feeling wonderful thinking ahead to a relaxing, quiet, restful weekend.
How did your lemon curd turn out? Pretty delicious huh? Well, wait till you try it dolloped on one of these amazing biscuits hot outta the oven. It’s heaven!
stole borrowed this super simple recipe from Bon Appetite, the only thing I tweaked was the addition of an extra 1/4 cup buttermilk. The recipe as it was just didn’t seem wet enough, but with the extra buttermilk they turned out perfect.
Remember, if you don’t have buttermilk on hand, you can always make your own in about 15 minutes!
Combine dry ingredients in a large bowl and add in chilled butter.
Using a pastry blender (or fork, or your hands!) blend in the butter.
Then add the buttermilk and stir until combined. Don’t overwork your biscuits! Then grab a spoon and drop them onto a prepared baking sheet. Don’t worry about making them pretty-that is part of their rustic charm!
Bake for a short 15 minutes and you will have light, fluffy, flavorful biscuits. Absolutely perfect for slicing and stuffing with a big spoonful of fresh made lemon curd. YUM!
Enjoy! Have a great weekend!
Recipe via Bon Appetite
- 3 cups all purpose flour
- 2 tablespoons sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3/4 cup (1 1/2sticks) chilled unsalted butter, cut into 1/4-inch pieces
- 1 1/4 cups buttermilk
Preheat oven to 425°F. Whisk flour, sugar, baking powder, salt and baking soda in large bowl to blend. Using fingertips, rub 3/4 cup chilled butter into dry ingredients until mixture resembles coarse meal. Add buttermilk and stir until evenly moistened. Using 1/4 cup dough for each biscuit, drop biscuits onto baking sheet, spacing 2 inches apart. Bake until biscuits are golden brown on top, about 15 minutes. Cool slightly. Serve warm.