Sunday
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
crockpot pepperoncini beef sandwiches, Kaiser rolls, fruit
basil panko chicken tenders, corn on the cob, cucumber salad
out to Capital Grille
chipotle chicken pasta, pao de queijo
French bread pizzas, salad
cooking class at Quattro
creamy tortilla soup, tomatoes with cilantro pesto

Friday, January 28, 2011

Buttermilk Biscuits

IMG_6487xI love biscuits. I love love love biscuits. If there is a biscuit recipe I spy in any one of the blogs I read, I make it. You never know, it could be "the one." My last attempt was good, but this recipe was much better.  They aren't to Perry standards yet, but we are getting closer. Miss F had hers with jelly this morning and gobbled it straight up, well, she licked the jelly off first and asked for more "cranberry sauce" for her biscuit. This recipe is adapted from Pink Parsley, which is a fantastic blog, so I recommend you check it out.
Buttermilk Biscuits
makes 6 biscuits

2 cups all-purpose flour, sifted
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
6 tablespoons cold unsalted butter, cut into several pieces
¾ cup cold buttermilk
1 tablespoon melted butter, for brushing

Preheat the oven to 400 degrees.

In the bowl of a food processor, combine the flour, baking powder, salt, and sugar. Pulse several times to combine well. Add the butter and continue to pulse in 2-second increments, until the mixture resembles coarse crumbs with a few pea-sized pieces (about 5 pulses). Pour the buttermilk into the food processor and process just until a dough forms.

Turn the dough out onto a floured surface, knead with floured hands, and pat into a rectangle about 6x10 inches and 1-inch thick.

Fold the dough like a business letter (the righmost third over the center third, then the left third on top). Turn the dough a quarter of a turn, pat it into another 6x10 inch rectangle, and fold it upon itself in thirds again. Repeat one more time, then pat the dough into a 6x10 inch rectangle a final time.

Using a floured 2-3 inch biscuit cutter, cut the biscuits from the dough and place them about 1 ½ inches apart on an ungreased baking sheet. Pat the scraps into a 1-inch thick rectangle and cut more biscuits.

Brush the tops with half the melted butter, and bake 15-20 minutes, or until the tops are just beginning to brown. Brush the tops again with the remaining butter and serve warm.

Adapted from Pink Parsley
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3 comments:

Blog is the New Black said...

These look wonderful!

MaryMoh said...

This looks easy. I can handle that. Would be lovely with a cup of tea.

Maryanna said...

I love buttermilk biscuits! There's nothing like homemade ones with gravy on top for a nice southern breakfast. :)

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