Friday, February 6, 2015

Buttermilk Biscuits

So I haven't been able to do much blogging since my baby was born, but my kitchen has still been busy. Tonight I made up some delicious buttermilk biscuits and hoped that my picky toddler would totally snarf them down - I was in luck! He devoured them. They were flaky with a beautiful golden brown top. One thing that I will say about technique for biscuit making is that the key is not in the ingredients, but in the handling of the dough: handle it as little as possible or you will have tough biscuits. And that's it! Bon appétit!
ps - we found these were great the next morning served with some fresh jam. Another idea would be to use them the next morning for a bacon & egg on a biscuit type a' thing. Num'...

2 cups all-purpose flour, plus more for dusting the board
1/4 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons unsalted butter, very cold (I freeze it for 15-20 minutes)
1 cup buttermilk (approx)*

*if you do not have buttermilk,  you can add 2tbs white vinegar to your 1 cup of milk and let it stand for 10 minutes until the milk thickens slightly. No, it's not REAL buttermilk, but it's still delicious.

1. Preheat your oven to 450°F. Grease a baking pan.

2. Combine the dry ingredients in a bowl, or in the bowl of a food processor.

3. Cut the butter into chunks and cut into the flour until it resembles course meal. If you are using a food processor, just pulse a few times until this consistency is achieved.

4. Add the buttermilk and mix JUST until combined. If it appears on the dry side, add a bit more buttermilk. It should be very wet. Turn your dough out onto a floured board.

5. Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick. Use a round cutter to cut into rounds. (You can gently knead the scraps together and make a few more)

6. Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other. If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together. Bake for about 10 minutes- the biscuits will be a beautiful light golden brown on top and bottom. Do not overbake & watch them very closely!