buttermilk biscuits recipes :: a series in 3 parts
so, lately i'm obsessed with the biscuit. i'm not sure why. yes, it could be because they are so dang yummy. but it's not just that. they are easy to make. they go with everything! they are great alongside a hearty soup. you can serve them up with a roast chicken dinner. for breakfast, slather on some butter and jam or slice it in half and put some cheese and a fried egg in there. mmmmm! so good.
my curiosity about biscuits goes way back. back to a time when my friends and i had a regular tv night, which we dubbed "biscuit night." we were living in seattle and eating organically. we were making movies and being artists, so, of course tv-watching didn't go along with that life. it rots your brain after all. as does generic supermaket fare. but on this night, we'd watch Ally McBeal and Boston Public and eat Pilsbury, out-of-the-can, long-ass-shelf-life, chemo-biscuits! why? because we loved The Biscuit also known as John Cage, a character on Ally McBeal. he is one of those classic characters that must be celebrated. why the out-of-the-can biscuits and TV? i'm not sure. i guess because it was easy and it was fun to rebel against our no-TV, organic-eating nature. it was fun to have some junk food (for the brain and the tummy)!
back to present day--i have decided to learn good biscuit-making and in attempt to make a homemade version of the pop-n-fresh variety, i started with Martha's Layered Buttermilk Biscuits.
in a word--YUM. i love this recipe. i love the flaky, layered biscuit that results from it. try them. they won't disappoint.
i may have to go Netflix myself some old Ally eppy's to go with these bad boys. . .
adapted from marthastewart.com
3 1/2 cups all-purpose flour, plus more for dusting 1 teaspoon coarse salt 2 teaspoons baking powder 1/4 teaspoon baking soda 1 cup (2 sticks) unsalted butter1 1/2 cups buttermilk
1. Preheat oven to 500 degrees. In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Add butter, and use a pastry blender or two knives to cut the butter into the flour mixture until it is the size of peas. Add buttermilk, and mix with a spoon just until it forms a sticky dough.
2. Transfer to a lightly floured work surface, and bring dough together. Roll dough into an 8-by-11-by-3/4-inch rectangle, and sprinkle 1/2 tablespoon cinnamon sugar in the center section of the rectangle. Use a bench scraper or a spatula to lift the ends, folding the rectangle like a letter into thirds toward the center. Fold the second flap over. Give the dough a quarter turn, and repeat the rolling and folding. Transfer dough to a parchment lined baking sheet, wrap it in plastic wrap, and chill in the refrigerator for 20 minutes.
3. Remove from refrigerator, and return to work surface. Roll to a 1/2-inch-thick rectangle and folding method as in step 2 (when rolling out the second time, do not fold). Cut out with a 2 1/4-inch round biscuit or cookie cutter, and transfer to a baking sheet.
4. Place in 500 degree oven for 4 minutes. Reduce heat to 375 degrees. Continue baking until biscuits begin to brown all over, 20 to 25 minutes. Remove from oven; cool on a wire rack.
Serve warm, of course!
stay tuned this week for more biscuit recipes.