Wednesday, December 4, 2013

Buttermilk Biscuits




This happened because I couldn't bear to throw away the buttermilk, again.  I usually keep it around for pancakes, because it's better than milk.  But there was that quart, staring at me accusingly.

Biscuits, it whispered to me, suggestively.  Buttermilk biscuits with melting butter and apricot jam.  Buttermilk biscuits with any leftover gravy. Biiisssscuuuuiiiiits--

All right already!
Heat oven to 450 degrees.

Mix 2 cups flour with 1/4 tsp baking soda, 1 tbsp baking powder, 1 tsp salt and 6 tablespoons unsalted very cold butter, cut into small pieces.

If you have a food processor, combine the dry ingredients then add the butter, and pulse into course meal.
Otherwise cut the butter in by hand.  Mix in one cup buttermilk until just combined.
Pat the dough out gently onto a floured surface, cut into rounds.  Repeat with scraps (handle the dough as briefly as possible, for best results).

Bake for 10-12 minutes- until light golden brown on top. 
What, too many for one person?  Freeze them on a cookie sheet, repackage, then bake at your leisure, again at 450 this time for 20 minutes.

Coffee, apricot jam and biscuits.  Perfect for a winter morning.







9 comments:

  1. I guess this is what happens when I finally take my own photos

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  2. My mother used to make baking powder biscuits. They were the best thing ever. I have the recipe; don't know about the technique.

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  3. Bring it on! Let's invite Margaret and do a biscuit sampling!

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  4. love the plate they're sitting on. yum

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  5. Biscuit party? I'll give it a shot. PA, do you have a recipe?

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  6. PA: Franciscan small fruit. 1940s, California. I love 'em

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  7. No kidding! I thought the pattern was familiar. Love the yellow rim

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