Easy Buttermilk Biscuits/Chicken a la King update

I made this recipe again this week. It’s one of our favorites, but this time I actually made it the way that I usually do, with buttermilk biscuits instead of sweet potato and with green peas instead of green beans. t’s neither gourmet, nor particularly picturesque, but the kids do really like it. Great cold-weather comfort food. Hubby douses his with sriracha, but he does that with everything.

Here is the buttermilk biscuit recipe that I use. I usually use the biscuits for Chicken a la King, but they are equally good to accompany any dinner or for a special breakfast treat. Girl LOVES them with Strawberry Butter (mix together 1/2 cup softened butter and 1/2 cup strawberry preserves). I used to make biscuits with sausage gravy for Hubby every once in a while, but I’ve forgotten and haven’t done that in a while. Hmmmmm……maybe next weekend.

Easy Buttermilk Biscuits

2 sticks butter (NOT margarine)
4 cups flour
2 tsp. salt
4 tsp. baking powder
1 and 1/2 cups buttermilk
4 Tbsp. melted butter (1/2 stick)

Stir together flour, baking powder and salt. Cut butter into flour mixture with stand mixer or pastry cutter until mixture has a uniform, “mealy” texture.

Blend in buttermilk only until ingredients are combined and starting to form a ball.

Place dough on a lightly floured surface. Roll out to about 3/4-inch thickness and cut with a biscuit cutter (mine is about 2.5 inches across), using a little extra flour, if necessary. Do not “twist” the cutter as you cut; only cut straight down. Place dough circles on a baking sheet that has been lined with parchment paper. Brush with half of melted butter.

Bake at 425 degrees for about 15 minutes. Watch biscuits carefully; they should only be cooked until they are no longer “doughy” in the middle or on the bottom and are browned on top. Remove from oven and brush with remaining melted butter. Makes about 22 biscuits.