Wednesday, August 12, 2009

Wonderful Wednesday Wrecipes

So how about some homemade biscuits? Almost as easy as those pop & fresh ones, and they don't have that weird flavor a day later.

Buttermilk Biscuits

  • 2 cups flour
  • 1 Tablespoon baking powder
  • 2 tsp sugar
  • ½ tsp salt
  • 1 stick (8 TBSP) cold butter, cut into small pieces
  • ¾ cup buttermilk

Preheat oven to 425 degrees. Line a baking sheet with parchment, or grease with shortening.

In bowl of food processor, pulse all dry ingredients 3-4 times until combined.

Add butter, and pulse until it resembles coarse crumbs, maybe 10 times.

Add buttermilk, and pulse just until it starts to come together into a ball. There may still be some dry patches.

Turn dough out onto a lightly floured surface and knead until dough is smooth and no longer wet. You can add more flour, a tablespoon at a time as necessary.

Take dough into a ball, and hit it with a rolling pin, turning and folding the dough in half every few whacks. Do this for a couple of minutes. You should see vague layers starting to form.

Roll out dough ¼ inch thick, then fold in half.

Using a biscuit cutter, cut out biscuits from folded dough, and place on prepared baking sheet close together, so they rise up, not out.

blurry biscuits

(These have been baking about 5 minutes.)

Bake 18 to 20 minutes at 425 degrees.


(I broke an edge to be sure they were cooked thru. Then I ate it. Then I burnt my tongue. Then I waved my hands in the air saying "Outh! Outh! Hoth! Hoth"! ("Ouch! Ouch! Hot! Hot!" in burnt tongue voice)

NOTE: you can probably add an additional 1 or 2 teaspoons sugar, and add 1/2 teaspoon of vanilla to the buttermilk to make biscuits for shortcake. Or brush tops of biscuits with milk and sprinkle with coarse sugar, then bake . OOOH! or cinnamon sugar? MMMM...

Make 8-10 biscuits.

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