Buttermilk Biscuits


Ingredients:
Yield: 10

2 cups unbleached all-purpose flour, plus more for dusting the board
1/4 teaspoon baking soda
1 tablespoon baking powder (use one without aluminum)
1 teaspoon kosher salt or 1 teaspoon salt
6 tablespoons unsalted butter, very cold
1 cup buttermilk (approx)



Directions:


1 Preheat your oven to 450°F.
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.
4 If using a food processor, just pulse a few times until this consistency is achieved.
5 Add the buttermilk and mix JUST until combined.
6 If it appears on the dry side, add a bit more buttermilk. It should be very wet.
7 Turn the dough out onto a floured board.
8 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.
9 Use a round cutter to cut into rounds.
10 You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
11 Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.
12 If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
13 Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
14 Do not overbake.
15 Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.



Comments

Post a Comment

Popular posts from this blog

Clear Spinach Soup

CLEAR SPINACH SOUP A nice change from the broccoli soup. John likes this one. This nutritious, low fat, low calorie soup is best if you are trying to lose some of those extra pounds. The garlic and onion in the soup aids in decreasing the excessive fat deposition in the arteries. Preparation Time:  15 mins. Cooking Time:  15 mins. Serves 4.  Ingredients 3 cups   sliced spinach 3/4 cup  finely  chopped onions 2 tsp   garlic, chopped 1 tsp   oil salt  and  pepper  to taste For serving toasted  whole wheat bread Method Heat the oil in a non-stick pan, add the onions and garlic and cook till the onions are translucent. Add the spinach and cook over high flame till the spinach turns to a bright green colour. Add 3 cups of cold water and purée the mixture in a blender to a coarse texture. Pour the purée back to the pan, add salt and pepper and allow the soup to come to a boil. Serve hot with toasted whole w...
Read more

Bannock / Donut Recipe

Bannock Sometime in grade 4 Social Studies class, there was one of those special demonstration days where one of the Moms came in and made bread that native people would eat. I thought it was so delicious. It seared my memory and for 20+ years I've wanted to eat it again. Found this super simple recipe and have made it twice in the last week. And it's still just as good. INGREDIENTS: 3 cups all-purpose flour 1 teaspoon salt 2 tablespoons baking powder 1/4 cup butter, melted 1 1/2 cups water METHOD: Measure flour, salt, and baking powder into a large bowl. Stir to mix. Pour melted butter and water over flour mixture. Stir with fork to make a ball. Turn dough out on a lightly floured surface, and knead gently about 10 times. Pat into a flat circle 3/4 to 1 inch thick. Or strips. You can also take this and wrap the dough around a stick and cook over a campfire. I'm looking forward to trying that. Cook in a greased frying pan over medium heat, al...
Read more

Curry Lentil Phyllo Triangles

Image
John tried something like this at an Ethiopian restaurant and this was a pretty close replica. It was my first time working with phyllo which I bought very affordably at T&T. A nice samosa alternative. You also can omit the potatoes. Serving Size: 1 Triangle Source of: Folate Good Source of: Vitamin A INGREDIENTS: 1 cup peeled and diced sweet potato vegetable oil 1medium onion, finely chopped curry powder ground cumin turmeric salt pinch cayenne pepper pinch 1 cup cooked green lentils, also called French lentils phyllo pastry sheets melted butter METHOD: PREHEAT oven to 375ºF(190ºC) if baking right away and not freezing appetizers. Soak lentils. The cook until eatable, but not mushy. Set aside. In a pan, heat oil over medium heat cook onion, stirring until soft. STIR in curry powder, cumin, turmeric, salt, cayenne and cook for 2 minutes. ADD cooked lentils until heated throughout. LAY 1 sheet of phyllo on work surface keeping the oth...
Read more