Yield: Yields about 1 lb. dough
This versatile dough comes together in minutes and can be used to make not only biscuits but many other tasty treats, too, depending on how you roll and cut it—see Buttermilk Biscuits, Heirloom Tomato and Cheese Pie, Sesame-Poppy-Pecan Crackers, Cinnamon-Raisin-Walnut Pinwheels, and Maple-Peach Dumplings. Buttermilk has a tendency to separate a bit in the carton, so be sure to shake it well before measuring.
Make Ahead Tips
The flour and butter mixture can be refrigerated in a zip-top freezer bag for up to 1 week, or frozen for up to 1 month. If frozen, thaw at room temperature for 30 minutes before proceeding with the recipe.
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Love this recipe! It is the base for my pizza pie, gaining its inspiration from the Heirloom Tomato and Cheese Pie. I mix a little Italian seasoning blend and garlic powder into the dough mixture, roll it out, and in the center heap a mound of turkey Italian sausage, pepperoni slices, and various other pizza-like toppings along with stirred-in pizza sauce. Then I top it with Queso Oaxaca, Mexican mozzarella cheese, slices before enrobing it with the folds of the dough. Bake, cut, and enjoy. It's a family fave!
Very quick and easy. Tasty without and excessive amount of butter.
Used this as a crust for a quiche and it was very good
I have not made these yet, but I wondered if this dough could be used to make steamed dumplings. I will rate it as 4 stars, which is its current rating.
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