Oh heyyyy, friends. Sorry about my lengthier-than-normal absence from this space. I was too busy being a maid of honor (OK, OK… matron. But I feel like a youthful maid at heart) for my best friend’s wedding this weekend in Chicago. It was such a whirlwind of fun and fanciness that I completely forgot to post here over the end of the week/weekend.
So I brought two things to you today to apologize: 1) Buttermilk ranch biscuits and 2) a summer sale of my eCookbook, wah to the hoo!
First, about this sale. It’s for 40% off my eCookbook, “Quick Bread Love.” All you have to do to get this sweet mother of a deal is enter SUMMER40 at checkout and bing-bang-boom, you get the deal. Don’t forget to take a real good look at all the packages, as there are so many extra goodies going on in there.
And second, let’s converse about these biscuits. Because tangy buttermilk + creamy ranch + buttery biscuits = so many things worthy of a conversation.
In my time working on the eCookbook, I spent a good deal testing biscuit recipes. It was probably one of my favorite parts of the process — you know, making and eating biscuits. Did I mention I love my job? Because I do.
Anyway, having made so many a biscuit, I have to say I’ve got it down pretty well, the biscuit-making. These biscuits in particular, though, helped me out, too because of the ranch flavor and bits o’ butter. They were easy to mix, stir, assemble and bake into flaky, buttery biscuit blissdom. Eating them was pretty easy to do, as well.
There is a double iteration of butter and ranch in these biscuits, by the way — YOU’RE WELCOME. I mean, I say this in the kindest way possible. It’s an act of love from me to you, to give you double the butter/ranch situation. Some of it goes into the biscuit, and the rest gets brushed on top. And allll of it goes into your pie hole, either on its own warm from the oven, or with eggs and cheese on top, or on top of chili on a cool summer day. Again — you are so welcome.
I think my favorite part of these biscuits is the fact that while the top of the biscuit stays extremely soft and fluffy and flaky and buttery, as a biscuit does, the bottom gets a bit of a brown crust on it for a crunch/crumble factor. So in one bite, you get the following: Butter, ranch, fluffiness, flakiness, more butter and ranch, crunchy brown bottom crust. Oh man. I just drooled a little.
So considering it’s Monday and you may or may not be recovering from an epic weekend like me, I suggest you do the following today:
1) Buy extra butter and ranch dressing.
2) Make buttermilk ranch biscuits.
3) Eat all the buttermilk ranch biscuits.
4) Listen to Stephanie’s shameless self-plug and order her eCookbook for 40% off using the coupon, SUMMER40 (Psst — it’s good for 1 week only!) while you eat all the biscuits.
- 2¼ cups all-purpose flour, plus more for dusting and shaping
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- Pinch of salt
- ½ cup (1 stick) cold unsalted butter, cut into small cubes
- ¾ cup buttermilk
- 4 tablespoons ranch dressing, divided
- 1 tablespoon unsalted butter, melted
- Heat oven to 375 degrees F. Line a baking sheet with parchment paper; spray with cooking spray.
- In a large bowl, whisk flour, baking powder, baking soda and salt until well combined. Using a pastry cutter or your fingers, cut in cold butter until mixture resembles coarse crumbs.
- Make a well in the center and pour in buttermilk and 3 tablespoons ranch dressing. Stir until just combined.
- Turn dough out onto a well-floured surface. Pat dough into a ½-inch tall circle. Use a 3-inch biscuit or round cookie cutter to cut dough into biscuits. Place biscuits on prepared baking sheet about 2 inches apart. Re-pat dough scraps once into a circle to cut more biscuits.
- Bake biscuits 10 minutes. Meanwhile, combine remaining 1 tablespoon ranch dressing and melted butter.
- Brush tops of biscuits with butter-ranch mixture. Bake another 3 to 4 minutes until golden brown.