lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Wednesday, June 30, 2010

Buttermilk Biscuits

I adapted this recipe from the amazing Confections of a Foodie Bride. I didn't have any cake flour, so I used all-purpose and it worked out just fine. I always remember going to the Perry's house and having biscuits that were cut by hand and made by the "feel" of it. The only biscuits I have ever made before this were the ones from a box of Bisquick.  This recipe ingeniously utilizes the food processor to cut in the butter, which really makes this recipe a snap.  I ate mine plain with butter, C ate his with butter and jelly and Miss F had hers with sausage and eggs. 
Buttermilk Biscuits
makes 8 biscuits

2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 stick butter
3/4 cup buttermilk

Preheat oven to 500. Stick the butter in the freezer while gathering other ingredients.

Place the flours, baking powder, baking soda and salt in the bowl of a food processor. Cut the semi-frozen butter into small cubes. Add the butter to the food processor and pulse 7-10 times, until the mixture is crumbly. Transfer mixture to a medium bowl and stir in buttermilk until the dough has just combined.

Turn dough out onto a floured surface and lightly pat to 1 inch thick. Use a cutter (mine was 2.25 inches) dipped in flour to cut biscuits and then transfer them to a lined baking sheet with the sides touching. Lightly push together the scraps and cut biscuits from the remaining dough.

Bake for 6-8 minutes, until the biscuits are golden brown. Let cool a few minutes before serving.
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