buttermilk biscuits

biscuit basket aerial-

I obviously had a little blog hiatus. Coming back from a hiatus is hard, ya’ll. I’ll blame the holiday weekend.

Is this week dragging for anyone else? How is it ONLY WEDNESDAY???

It may be too hot for you to turn on your oven. But if you can suck it up (or if it’s not actually hot where you are), you should make these biscuits.

Biscuits are like a blank food canvas. You can put almost anything on a biscuit. Ham and egg? Butter and jam? Chicken? Honey? Bacon? Gravy? Yes to everything. You can even turn them into little strawberry shortcakes.

egg biscuit closer-

The recipe is Alton Brown’s, and I’m pretty sure it comes straight from his memaw. Or a great aunt. Regardless, little old ladies who have been biscuit-making their whole lives know where it’s at.

biscuit basket-

Buttermilk Biscuits
recipe from Alton Brown

2 cups flour
4 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
2 TB butter
2 TB shortening
1 cup buttermilk, chilled
Directions:
  1. Preheat oven to 450 degrees.
  2. In a large mixing bowl, combine flour, baking powder, baking soda and salt.
  3. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don’t want the fats to melt.)
  4. Make a well in the center and pour in the chilled buttermilk.
  5. Stir just until the dough comes together. The dough will be very sticky.
  6. Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times.
  7. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough.(I actually used a smaller cutter — if you do this, you will need to adjust the baking time and/or keep an eye on them so they don’t burn.)
  8. Place biscuits on baking sheet so that they just touch.
  9. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first.)
  10. Bake until biscuits are tall and light gold on top, 15 to 20 minutes.

cocoa biscuit-

Oh, you see that swirly biscuit up there? With the last of the dough scraps, I quickly kneaded in a bit of sugar and cocoa powder. You should try that.

cocoa biscuit jam-

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