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The Better Buttermilk Biscuit

April 28, 2013

dAs I stood in my kitchen looking at carton of leftover buttermilk wondering how I was going to use it before it hit the expiration date, I started thinking of Ms. Paula Dean and thought a batch of buttermilk biscuits would be perfect. 
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Since the kitchen counters in my household are tile, dusting the surface with flour makes clean up impossible (have you tried getting flour out of all those little crevices?). I chose to get crafty by covering  a portion of my table with plastic wrap—the less time I spend scrubbing kitchen surfaces the happier I am. 
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I quickly learned that it really isn't about the ingredients used or even the recipe. A successful batch of buttermilk biscuits is dependent on the way you handle the dough. The less you touch it, the softer and flakier it will be.  
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Make sure to have a lot of extra flour on hand for your surface and hands because the dough is wet and sticky when you first start working it. 
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I decided to cut my biscuits into squares (and squarish like shapes) because it means less dough goes to waste. Also I don't have a fancy biscuit cutter with ruffled edges, so I didn't have any other option than to keep it simple. 
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My favorite ways to eat biscuits: honey and butter/ egg and cheese sandwich/ turkey and cranberry sandwich/ plain and hot out the oven/ with a sprinkle of cheddar cheese on top/ with a cup of tea/ with a slice of avocado.



RECIPE
INGREDIENTS
4¼ cups flour
2 tbspn baking powder
½ tspn baking soda
2 tspn salt
14 tbspn cold butter
2½ cup milk

DIRECTIONS
1. Combine dry ingredients in a bowl
2. Cut butter into chunks and mix into dry mixture with hands until you create a meal texture is created
3. Add in the butter milk and mix just until dry ingredients are incorperated
4. Turn the dough out on a floured surface 
5. Pat dough out until it is ½ inch thick (do not roll or knead)
6. Fold dough 4 times and press into 1 inch thick square
7. Cut into 3x3 squares
xomonique

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