Buttermilk Biscuits

November 19, 2010

Next in our Thanksgiving installment is Buttermilk Biscuits. I selected this particular recipe, because it was the highest rated Buttermilk Biscuit recipe from Epicurious. Definitely a winner. I’ll make these on Thanksgiving or on another Buttermilk Biscuit appropriate occasion.

NON SEQUITUR: Have you seen Marcel the Shell with Shoes on?

If you have not it is IMPERATIVE that you see it.

Okay back to biscuits. You may ask yourself, “Why must I always use cold butter in biscuit and pie recipes?” Well, when butter is cold, and gets smooshed into little coarse pellets in biscuit or pie dough, it will melt in the oven and leave behind an air pocket where its solid form once was. This is how you make things flaky and airy. Good question.

This is a picture of the “coarse meal” texture you must manipulate your butter into for this recipe. Little blobs everywhere. Ready to melt into delicious buttery air pockets. Also, I got a manicure yesterday and wanted photo documentation of how nicely orange my fingernails look before I have to wash my hands 8,000 times at work tomorrow and the polish chips off.

Ah, biscuits and manicures. It’s a tough life.

You know what they say. Lint is a shell’s best friend.

More on buttermilk: Buttermilk Bran Muffins

What I’m reading.

BUTTERMILK BISCUITS (from Dot’s Diner as printed by Bon Appetit, October 2000)

Ingredients

  • 3 cups all purpose flour
  • 2 tablespoons sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 3/4 cup (1 1/2sticks) chilled unsalted butter, cut into 1/4-inch pieces
  • 1 cup buttermilk
Recipe

Preheat oven to 425°F. Whisk flour, sugar, baking powder, salt and baking soda in large bowl to blend. Using fingertips, rub 3/4 cup chilled butter into dry ingredients until mixture resembles coarse meal. Add buttermilk and stir until evenly moistened. Using 1/4 cup dough for each biscuit, drop biscuits onto baking sheet, spacing 2 inches apart. Bake until biscuits are golden brown on top, about 15 minutes. Cool slightly. Serve warm.

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