Posted: Sun Apr 06, 2008 3:34 pm Post subject: Buttermilk Biscuits
This recipe has become a weekend favorite of ours. I found it on epicurious, where it was credited to Dot's Diner in Boulder, CO. One fun aspect of this treat is that you can make butter (discussed in an earlier thread), and use the leftover buttermilk for this recipe. Full circle! Even if you use commercial buttermilk, the biscuits are really good. This recipe makes about 20 biscuits.
3 cups all purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
3/4 cup unsalted butter, chilled, cut into 1/4 inch pieces
1+ cup buttermilk
Preheat oven to 425°F.
Whisk flour, sugar, baking powder, salt and baking soda in large bowl to blend.
Using fingertips, rub 3/4 cup chilled butter into dry ingredients until mixture resembles coarse meal. Add buttermilk and stir until evenly moistened.
Using 1/4 cup dough for each biscuit, drop biscuits onto baking sheet, spacing 2 inches apart.
Bake until biscuits are golden brown on top, about 15 minutes. Cool slightly. Serve warm.
* I usually need more than 1 cup of buttermilk, otherwise the dough is too dry.
* Use a 1/4 cup ice cream scoop to form the biscuits - so easy!
* I often add an extra minute or two baking time to get the biscuits browned just right (perhaps because of the extra buttermilk).
* It is possible to mix all the ingredients except the buttermilk the night before, and keep the mixture (with butter cut in) in the fridge or freezer. Mix in the buttermilk the next morning for a very easy breakfast.
These sound lovely, msue--I'd feel so accomplished if I'd made the butter, then biscuits from the buttermilk! Can you give a guess as to how much buttermilk you'd have left over if you made the 3/4 cup of butter for this recipe?
I've used a recipe from a book called "Mrs. Wilkes Boardinghouse Cookbook"--not nearly as much butter! (But shortening is used too.) I brush the tops with melted butter before baking, they brown prettily, and oh the smell of hot butter!
gingerpale, the recipe I use to make butter starts with 1 quart of cream, which produces a small slab of butter, maybe equivalent to 3 or 4 sticks. It never crossed my mind to weigh the resulting butter! The recipe also produces up to 2 cups of buttermilk.
You are right about these biscuits having a lot of butter - they are a special treat. I usually make them with regular commercial butter, leaving the homemade stuff for those who want to melt a little extra on the hot biscuit out of the oven. However, I do use the buttermilk in the biscuit recipe.
Something about the process feels thrifty, even if it would be far more thrifty to dispense with the butter making and just eat an apple!
Joined: 18 Dec 2004 Posts: 136 Location: New York City
Posted: Mon Apr 07, 2008 1:57 pm Post subject:
Have you noticed any difference between the biscuits made with store-bought buttermilk and those made with homemade? The couple of times I made my own buttermilk, I found it not as thick and flavorful as store-bought. I also found that everything baked slower. _________________ Don't forget the cannolis!
Honestly, I didn't notice a significant taste difference between the biscuits made with commercial vs. homemade buttermilk, but I wasn't doing a side-by-side comparison.
The buttermilk was plenty thick enough for a good dough consistentcy. Interesting about the timing issue you mentioned - I had to add a couple of extra minutes to the baking time, which I'd attributed to my less than exacting flour measurement. Maybe it was the buttermilk after all!
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