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Southern Buttermilk Biscuits

My love of biscuits is well documented, and I have a go to recipe from America’s Test Kitchen. It uses cream as a shortcut so there’s no need for cutting in the butter and all that kneading. But, I had a lot of buttermilk left over from the cinnamon rolls and decided to try a new recipe, from Food.com.

The biscuits come together easily with the help of a food processor. The recipes says it makes 10, but I got 6 generously sized biscuits. I also brushed the tops with a little buttermilk and a sprinkle of sea salt before they went in the oven. The biscuits were tender and fluffy - delicious with a pat of butter and dollop of jam. They were still great the next morning, when I made an egg, bacon and cheese biscuit sandwich.

I’m still loyal to the ATK recipe, simply because buttermilk is not a staple in my household, but when I do have buttermilk, I’ll be making these again.



Buttermilk biscuits recipe

Makes 10

Ingredients

2 cups unbleached all-purpose flour, plus more for dusting the board (if you can get White Lily flour, your biscuits will be even better)
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

Preheat your oven to 450°F.

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

Cut the butter into chunks and cut into the flour until it resembles course meal.

If using a food processor, just pulse a few times until this consistency is achieved.
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 the dough out onto a floured board.

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, but they will not be anywhere near as good as the first ones.

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 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
Do not overbake.

Note: The key to real biscuits is not in the ingredients, but in the handling of the dough. The dough must be handled as little as possible or you will have tough biscuits.

I have found that a food processor produces superior biscuits, because the ingredients stay colder and there's less chance of overmixing.

You also must pat the dough out with your hands, lightly.

Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.

Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.
When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.

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