I have a new obsession. Biscuits! My sister recently called me the Colonel, as in Colonel Sanders. Now I just have to learn how to make fried chicken.
I always thought that biscuits were in the bread family and I don't bake bread. The yeast, the rising, the punching, the waiting - it's all too much. Little did I know but biscuits are a cinch to make! In the past two weeks, I have made them a dozen times. This is the recipe I have come up with - it's mix of my sister's and Mark Bittman's. Please try some with your favorite jam! Can't wait for Saturday, just so I can have an excuse to make them again.
Biscuits
3 C. flour
1 1/2 T. baking powder
1/2 t. salt
5 T butter
1 1/2 C. buttermilk
1. Preheat oven to 450.
2. Combine dry ingredients in a bowl.
3. Slice up butter. Butter should be refrigerator cold. Drop them into the bowl.
4. Take two knives and cut up butter into small pieces. The pieces should be as big as a lima bean.
5. Add buttermilk and stir until combined.
6. Place the dough onto a floured surface and roll it out to about an inch thick - don't over work the dough. Now fold the dough in half and then another half. Repeat this process three times. Roll, fold, fold; roll, fold, fold; roll, fold, fold. Roll out the dough and punch out biscuit pieces. I also bake off the scraps - these pieces are especially good! Use a cookie cutter and when you are punching out the round pieces, do not twist the cutter into the dough. It is important to punch these out in a straight, quick fashion. I am not sure why. If any of you know, please share.
7. Now at this point, you can brush some cream or butter onto the top of the biscuits. I'm not fancy, so I usually skip this part.
8. Bake for 12-15 minutes.
And now for my gallery of biscuit photos...
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