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Blessings, Taste Buds: Buttermilk Biscuits

September 25, 2011

Oh how I love me a warm, flaky biscuit. Something so innocent about a biscuit, so Little House on the Prairie.

You genuine biscuit aficionados out there know the little guys should only be eaten warm, ideally right out of the oven.

A naked biscuit is just a sin to its kind. Butter & Jam. Orange Blossom Honey. Clotted Cream. Whipped Cream. These delicate, specialists of condiments are absolute musts in my (biscuit) book.

So now you know I adhere to a semi-religious biscuit eating standpoint. Therefore, you can understand my joy when I found The Homesick Texan’s fantabulous biscuit recipe the other day. It’s got just six ingredients, & is so simple & easy to make! After reading her post I just had to break out my mixing bowl and give them a try.

The whole process went really well. I mixed my dry, added my wet, kneaded, rolled, folded, cut, placed, baked. Then, Ate. (The verbs of building a biscuit.) The folding over part gives the biscuit two layers of goodness, & makes it really easy to add jams & jellies right in the middle. The very best of biscwiches.

Another plus? These biscuits freeze really well. I’ve been having them for breakfast (warmed, of course) & they taste nearly as good as when they first came out of the oven! Next time I may even double the recipe to have double the biscuits on hand. Usually I’m all about sharing my kitchenventures with friends, but I’ve been kind of selfish with these guys. Friends have been getting halves, not wholes. Does this make me a bad person?

Or am I just an overprotective biscuit lover?

{Biscuit Recipe} adapted from The Homesick Texan

Buttermilk Biscuits
2 cups flour
1 tablespoon of baking powder
2 teaspoons sugar
1 teaspoon salt
1 stick of butter, cold (8 tablespoons)
3/4 cup of buttermilk

Preheat oven to 450 degrees. Mix dry ingredients. Cut butter into pieces, & work into flour mixture with hands or a pastry blender until it crumb-like. Add buttermilk, mixing until a bit loose and gooey.

Place dough on a lightly floured surface, & knead for 1 minute. Dough should feel smooth and no longer wet. (Sprinkle more flour on the surface if the dough is sticking.)
Roll dough into a ball, & hit it with rolling pin, folding dough half every few hits (see photo). Do this for a few minutes.
Roll out dough until it’s 1/4 of an inch thick, then fold it in half (picture folding over a soft taco).
Using a round cutter (can use a glass or a cup) cut out your biscuits from folded dough.
Place on a greased baking sheet close together (so they rise up not out), & bake for 14 minutes or until tops are golden brown.
Makes 10-12 biscuits.

Thanks for stopping by!


2 Comments leave one →
  1. Trish Shoemaker permalink
    September 26, 2011 7:04 pm

    I would love to stop by your kitchen and chat while you are baking these delicious biscuits.

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