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 easy recipe! It's a very forgiving dough. I've made it about 4 times now. I've made it with buttermilk and when I couldn't get that I've substituted plain yogurt. I've doubled the recipe then froze half adding the liquid just before baking. Every time I've made it it's turned out beautifully. The key is just pat the dough and don't overwork it.
I have made the tomato galette with this dough (also issue #124) several times and it's always a hit. The dough rolls out much more easily if you roll it between 2 pieces of lightly oiled parchment paper instead of on a floured work surface.
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!
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