"Recipes are meant to be shared"...Ann Thibeault

Monday, February 15, 2010

Buttermilk Biscuits

Nothing much better than a just-out-of-the-oven tender, flaky warm buttermilk biscuit.

Moe loves his with scrambled eggs, but I'm happy to eat mine just  dripping in melted butter.

Country Biscuits
================
2 cups of flour
1 Tablespoon of baking powder
1/2 teaspoon salt
1/2 cup shortening, lard, Crisco or butter (I use butter)
1 cup of milk (cream) or buttermilk
if using buttermilk add 1/2 teaspoon baking soda)

Optional. Add a little sugar if you prefer sweet rather than savory.

Mix the flour with the baking powder, and salt. Cut in shortening until it resembles coarse meal. Stir milk or cream in to flour mixture. Mix quickly with fork until dough comes together. Using hands gently pat the ingredients together.
Fold over once or twice or even three times if necessary.  Do not over-handle. 
 
Pat out to about 1/2 to 3/4 inch thick on a lightly floured board.  Pat Cut with biscuit cutters and place on a parchment paper lined cookie sheet and bake for approximately 12 to 15 minutes at 450°F.

If making cheese biscuits add the mustard and cayenne to the dry ingredients and add the cheese after the shortening has been cut into the flour.

Tip: An easy way to cut the butter into the flour is to use a box grater. The large side of the grater makes the perfect size pieces of butter.

Options:

You can use any favourite cheese. Gorgonzola and other blue cheeses are wonderful with the addition of black pepper. Cheddar cheese is good with chives or green onions. Sometimes I add dry mustard and cayenne pepper. Or bacon or ham.


11 comments:

  1. these look amazing...i love buttermilk biscuits!

    ReplyDelete
  2. mmmm...devono essere deliziosi!

    ReplyDelete
  3. My 13 year old's absolute favorite! Delicious!
    xoxo Pattie

    ReplyDelete
  4. These look wonderful. I actually have buttermilk in the refrig....these will be a great addition to the meal this evening!! Thank you.

    ReplyDelete
  5. These biscuits look amazing!! I wish I could make biscuits that lofty. I'll have to try again.

    ReplyDelete
  6. these look delicious.... One year I spent Christmas in South Carolina, at my friend's aunt. THe smell and flavour of her biscuits were unforgetable. She used Lard and Buttermilk. I have to give your recipe a try.

    ReplyDelete
  7. Ann, any Southerner would be proud (and a little jealous) of those gorgeous biscuits! Not even my grandma's looked that good. :)

    When I was a kid, breakfast was often a biscuit with a hole poked in it and molasses poured inside. (In fact, that just may be breakfast tomorrow.)

    Renee

    ReplyDelete
  8. Buttery biscuits are the best!

    ReplyDelete
  9. I just made these for me to eat on a leisurely Sunday morning. They were wonderful! I made them with milk and butter, as I didn't have buttermilk on hand (and opted not to do the milk & lemon version).

    ReplyDelete
  10. Thank you all for your comments.

    Memoria, try the "folding over" method while patting the dough together. This really helps with the loft as well as the flaky layers.

    Experimental Gourmand, that is what is nice about this biscuit recipe. You can make them with milk, cream or buttermilk and add cheese, or ham, or bacon, or change them up by adding fresh herbs. One of my favourites is cheddar and chive, or blue cheese and black pepper.

    In fact I might just make a batch of cheddar and chive for breakfast.

    Ann

    ReplyDelete

Thank you for visiting my blog.
I really appreciate you taking the time to leave a comment
.

LinkWithin

Related Posts Widget for Blogs by LinkWithin