Thursday, March 30, 2017

some things we've eaten lately


I am determined to perfect my biscuit making abilities. I have the fondest memories of my grandma B making buttermilk biscuits each time she visited. In my memory, hers were tender and fluffy and warm (and served with molasses, of course). Her recipe called for crisco, which I just can't bring myself to use, so I am always on the hunt for another recipe. My favorite so far is this one:

Buttermilk Biscuits, from the kitchn

6 tablespoons butter (I use salted, so I omit the salt called for in the recipe)
2 cups all-purpose flour, plus a little more for dusting
1/2 teaspoon salt (omit if using salted butter)
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 cup buttermilk, plus a little more for brushing

Preheat your oven to 425 degrees. Cut your butter into little pieces and stick in the freezer while you assemble the other ingredients.

Whisk the dry ingredients together in a large bowl. Cut in the very cold butter with a pastry cutter, or with your fingers. Add the buttermilk and stir until just barely holding together. (It should be a mess.)

Dump onto a lightly floured surface and press the dough into a rectangle. Work fast and don't handle the dough too much. Cut it into three even pieces, stack them on top of each other, and with the heel of your hand, press it into a rectangle again. Repeat once.

Then roll or press the dough into a rectangle that is about 1/2 to 1 inch thick. Using a sharp knife, cut the rectangle into 6 or 8 pieces, depending on how big you want the biscuits to be. Place them on an ungreased cookie sheet and brush with a little buttermilk.

Bake for about 12 minutes, or until golden and starting to brown.

I have always used a biscuit cutter to make round biscuits (like in the picture), but I made them last Sunday with this method of cutting them with a knife. I loved that there were no leftover bits that had to be re-rolled to form another biscuit. I'll be making them square from here on out. Also, don't substitute whole wheat flour, please. Biscuits are only biscuits if they're made with all-purpose.

Two other things we've liked lately (both from Cookie and Kate):
Banana Nut Waffles (minus the nuts)
Sweet Potato and Black Bean Burgers

2 comments:

  1. Thanks for sharing. I always look forward to the recipes you share. :)

    ReplyDelete
  2. I understand your feelings on crisco, but have you considered using leaf lard? It is actually a healthy fat that most pastry chefs use to make pies and even biscuits as it achieves that amazing flakiness without a pork flavor and is healthier by far. Just thought I'd share!

    ReplyDelete

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