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Friday, December 31, 2010

Buttermilk Biscuits

Just say "NO" to the Pop In Fresh Boy.  Fresh biscuits from scratch in less than 30 minutes with little clean up...what could be better?

use a pastry cutter 
mixture needs to stay cool
do not over mix
mix until it resembles a coarse corn meal

improvise when necessary
all of my round cutters are for doughnuts so I employed this little cup to cut

yum...yum..yum

Buttermilk Biscuits
from Maria Helm Sinskey's
The Vineyard Kitchen
adapted

2 cups all purpose flour
1T sugar
1T baking powder
8T (one stick) unsalted butter cut into chunks
1 cup buttermilk
2T unsalted butter melted

~ place one oven rack on top rung and one on bottom rung
~ preheat oven 450
~ line baking sheet with parchment paper
~ whisk to combined dry ingredients in mixing bowl
~ add cold butter and cut into dry ingredients with pastry cutter until the mixture resembles coarse corn meal
~ add buttermilk and bring dough together (do not over mix)
~ turn out dough on a lightly floured surface and knead a couple times
~ pat dough into 1 inch thick round
~ cut with 2 inch round cutter
~ transfer biscuits to baking sheet 1 1/2 inch apart
~ bush tops with melted butter
~ bake on top rack 8-10 minutes turning pan once midway (watch tops for browning)
~ place sheet on bottom rack for 2-3 minutes to slightly brown bottoms

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