Easy Food Processor Buttermilk Biscuits

All I wanted was an easy recipe to whip up in the food processor for Buttermilk Biscuits. I know that they are super easy to make by hand, but I have to justify to myself the cost of the new food processor I got for myself. I took a basic recipe I found online and made some changes and it worked out pretty good.

Easy Food Processor Buttermilk Biscuits

3 cups all-purpose flour
1.5 tablespoon sugar
1.5 teaspoon salt
3 teaspoons baking powder
3/4 teaspoon baking soda
3/4 cup cold butter, cut into 1/2-inch pieces
1 - 1 1/4 cup buttermilk, give or take
1 - 2 tablespoons butter melted

Preheat oven to 400°.

In food processor, combine dry ingredients - pulse 2-3 times. Place butter in bowl and pulse another 2-3 times or until mixture resembles coarse crumbs. You should see some larger than pea-sized bits of butter but thats ok- its better not to over-process at this point.  Turn processor on and stream in buttermilk. Stream slowly and watch until a sticky dough forms and starts to pull away from the bowl. You don't want to overmix and totally incorporate the butter- you should still have little tiny chunks floating around in there. I think I had the processor on at this point for maybe 6-8 seconds.

Turn dough out onto well-floured surface. Gently fold the dough over itself 3 or 5 times to create layers. Roll dough out to 3/4-inch thick. Cut with a 3-inch biscuit cutter. Transfer dough rounds to a sheet pan. Gather scraps and repeat. You can make a dimple in the center to help the top rise evenly. Brush with melted butter. Bake for 15 minutes in a preheated 400 degree oven until golden brown. Makes 10-12 or so depending on how big you cut them.

Note: I don't use a cutter. I simply roll out to a square shape and cut into squares. Thats just how lazy I am.

Buttermilk Zucchini Pineapple Bread

Had some left over buttermilk and a zucchini that I needed to use up soon, so what to do? Search for a recipe that uses them both. I didn't find exactly what I wanted so I took the best parts of other recipes and made my own Franken-zucchini bread. Actually came out very good and everyone I gave a piece to said it was moist and tasty- but maybe they were lying to protect my delicate feelings?


This recipe only makes one loaf (unlike most zucchini bread recipes), which is ideal for us.


Buttermilk Zucchini Pineapple Bread


Preheat oven to 350°. GENEROUSLY grease 9x5 loaf pan.


1/3 cup butter, room temperature
1 cup sugar
1/3 cup brown sugar
2 eggs
1 cup coarsely grated zucchini
1 8.25oz can crushed pineapple, drained
1/3 cup buttermilk
1 tsp vanilla
1 3/4 cups flour
1 tsp baking soda
1/4 tsp salt
1/4 tsp baking powder
2 tsp cinnamon
1/2+ cup walnuts
1/2+ cup raisins


In large bowl beat butter and sugars together until combined. Add eggs one at a time beating well after each egg. With spoon mix in zucchini, pineapple,  buttermilk, and vanilla until combined.


Add flour, baking soda, baking powder, salt, and cinnamon to batter, stirring until just combined, then stir in nuts and raisins.


Pour batter in prepared pan and bake for 60 minutes or until done.


My notes:

• Really fills the loaf pan up, but doesn't rise too much so it stayed in the pan.
• I put a plus sign next to the walnuts and raisins as I didn't really measure- just dumped them in until I felt like there was enough.
• Even though I thought I had greased the pan thoroughly, it still stuck in the middle a little. Maybe I didn't grease it up enough there, or maybe I waited too long to remove it from the pan. I'll pay more attention next time.

Buttermilk Scones

I was reading The Black Oven, which led me to The Breadmaster Strikes which had a recipe for scones that is very similar to mine. Being ever so lazy, I throw all the dry powders (flour, soda, powder, etc) into a food processor with the butter and pulse a couple times to incorporate till crumbly. This recipe makes a slightly sweeter than normal scone, but being a sugar junkie, I don't seem to mind. I'm going to try their recipe anyways as variety is always welcome.

Buttermilk Scones

2 cups flour
.5 cups sugar
1.5 tsp baking powder
.5 tsp baking soda
6 Tbl butter
.5 cups buttermilk
1 egg
1.5 tsp vanilla
raisins (optional)

Heat oven to 400 degrees. Mix first four dry ingredients. Cut in butter until crumbly. Stir in wet ingredients (all remaining). Turn out onto lightly floured board or counter and knead 5 or 6 times. Pat out to circle of .75 inch thickness or so. Cut into desirable scone-like shapes (as if cutting a pie.) Place on ungreased baking sheet (I always tinfoil first for easy clean-up) and bake for 18-20 minutes until lightly golden brown.