Wednesday, June 21, 2017

Buttermilk Biscuits








     Classic Buttermilk Biscuits!
     Buttermilk Biscuits are not just breakfast food.  Many homestyle recipes require Biscuit Dough for wrapping baked food items or topping baked pot pie style entrées.  Baking a stew in a casserole dish that is topped with several shaped biscuit dough portions is a classic comfort food style dish.  Fresh baked biscuits or leftover biscuits are also featured as a starch in saucy comfort food recipes.  Soul Food style Chicken & Biscuits is a good example and the biscuits are smothered with savory chicken in gravy.
           
     Buttermilk Biscuits:
     This recipe yields about 12 biscuits (2 1/2" to 3" wide).  
     Any extra biscuits can be frozen for later use.  
     Some folks like biscuits baked to a pale color and some like to see golden brown biscuits.  Biscuits have to be brushed with milk to achieve any color at all.  Square biscuits are a classic shape and round biscuits are best for sausage patty sandwiches. 
     Step 1:  Place 2 cups of all purpose flour in a bowl.
     Add 1 tablespoon of baking powder.
     Add 1 small pinch of baking soda.
     Add 1 teaspoon of sea salt.
     Sift the ingredients together into a mixing bowl.
     Step 2:  Add 3 ounces of cold butter that is cut into 1/2" cube pieces.
     Cut the butter into the flour with a fork or a baker's cutting tool, till the flour looks like it has been riced to the size of small peas.
     Step 3:  Add 1 cup of buttermilk.
     Gently stir, till the ingredients just barely combine. 
     Only knead till the dough barely it holds together.  The dough should be slightly sticky.  (Do not over mix biscuit dough!)
     Step 4:  Thoroughly dust a countertop surface with flour.
     Bench the dough on the flour and coat the entire surface, so the dough surface is dry.
     Step 5:  Roll the dough out till the sheet is about 3/4" to 1" thick.
     Use a 2 1/2" to 3 1/2" round biscuit cutter to cut biscuits (or cut 2 1/2" squares).  Cut several biscuits.
     Combine the scraps and roll them out again to cut a few more biscuits.
     Step 6:  Place the biscuits on a parchment paper lined baking pan.  Either space the biscuits so they are separated or bunch them all together.
     Brush the tops of the biscuits with milk or buttermilk. 
     Step 7:  Bake in a 425ºF oven, till the biscuits are fully cooked and lightly toasted highlights appear on the tops.  (About 10 to 15 minutes)
     Step 8:  Remove the biscuits from the oven and place them on a cooling rack.
     Let them cool to a serving temperature.
     Keep the biscuits warm on a stove top.

     Voila!  Fresh Buttermilk Biscuits!

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