If you're a Southern gal like me, you've probably passed your fair share of buttermilk biscuits around the dinner table. It's hard to beat those buttery, delicious layers that are accompanied so perfectly by your favorite fruit preserves, fresh honey or jam.
I've made homemade buttermilk biscuits several times with pretty good results, but they don't always come out the way I want. THESE from Thomas Keller's Ad Hoc at Home cookbook were particularly yummy. I do have to say that this recipe from Ree Drummond was excellent, and it was fun to watch them rise in the oven!
Here are a few tips for making delicious buttermilk biscuits:
1. Don't overwork your dough, because it will make the biscuits tough.
2. Cut straight down with the biscuit cutter...don't turn it as you cut, because that will seal the biscuits and prevent a high rise. Also, use a sharp biscuit cutter!
3. Keep your butter as cold as possible, and again...don't overmix! When the biscuits are put into the oven, the cold butter will create steam and help those babies rise high! Also, you may even want to pop your mixing bowl into the freezer for a few minutes before starting.
4. Excess flour on the tops and bottoms may make the biscuits seem dry. Be sure and brush it off before baking.
5. You can use either a food processor or a pastry cutter to cut the butter into the flour. I've used both methods, and they work pretty good. I used a pastry cutter on this particular recipe.
6. Flours with less protein will yield a lighter, fluffier biscuit. A lot of folks here in the South swear by White Lily brand flour. It has a low % of protein and is perfect for buttermilk biscuits.
So, just remember:
Less Protein = Better for biscuits and other quick breads
Higher Protein = Better for yeast breads
Bon Appetit!
Buttermilk Biscuits
Source: The Pioneer Woman Cooks
Ingredients:
4 cups all purpose flour
1 1/2 tsp salt
2 1/2 tsp baking soda
1 1/2 tsp baking powder
1/3 cup shortening
1/3 cup cold butter (5 1/3 tablespoons), cut into pieces
1 1/4 cups buttermilk
1 1/2 tsp salt
2 1/2 tsp baking soda
1 1/2 tsp baking powder
1/3 cup shortening
1/3 cup cold butter (5 1/3 tablespoons), cut into pieces
1 1/4 cups buttermilk
Directions:
1. Preheat oven to 450.
2. In large bowl, combine all the dry ingredients and stir together. Add the shortening and cold butter pieces. With pastry blender, cut the shortening and butter into dry ingredients until it resembles coarse crumbs.
3. Pour in the buttermilk and mix gently with fork until just combined. The biscuit dough will be sticky, not overly dry or crumbly.
4. Lightly flour a clean surface. Turn the dough out of the bowl and roll to a 3/4″ thickness. Cut rounds with a biscuit cutter and place them on a cookie sheet. Bake for 11-14 minutes until golden brown. Do not underbake, or the biscuits will be doughy.
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