Monday, February 7, 2011

Buttermilk Biscuits

If you're like me, you probably don't take too much time to worry about breakfast in the morning. A bowl of cereal or oatmeal, maybe some toast, is all you need to expedite your way out the door and into a new day. Something fast & simple that you can make on autopilot, and if you're running late, can be skipped entirely with minimal consequences.

This is why I like baked goods for breakfast: their rarity alone makes them prized meals. But moreover, the time they take to prepare forces you slow down and not rush out haphazardly. Growing up, having my mother's breakfast biscuits, blueberry muffins, or even store-bought croissants were an indication that it was a weekend. We knew that there was nothing immediately pressing when my mother could bake first thing in the morning, so we could relax for a leisurely breakfast fresh from the oven.

Which is why, when I found a recipe for buttermilk biscuits sandwiches, I immediately decided to alter the recipe to make breakfast buttermilk biscuits instead. Why concern yourself with making an egg-ham-bacon sandwich monstrosity when you can enjoy the simple pleasure of freshly baked bread? It took a couple tries to lower the salt content and manage the cooking heat/time, but the result a delicious (and large!) pile of biscuits.

Buttermilk Biscuits
  • 4 cups flour, plus more for dusting
  • 1 Tbs salt
  • 1,1/2 Tbs baking powder
  • 1 tsp baking soda
  • 2 sticks butter, cubed and chilled, plus more for spreading
  • 1,1/2 cups buttermilk
Preheat the oven to 350 degrees and position racks in the upper and lower thirds. Line 2 baking sheets with parchment paper. In a large bowl, whisk the flour with the salt, baking powder and baking soda. Using a pastry blender or 2 knives, cut in the butter until it is the size of small peas. Add the buttermilk and stir until a shaggy dough forms.

Turn the dough out onto a floured surface: knead until it comes together. Pat the dough 3/4 inch thick. Using a 2 inch round cutter, stamp out as many biscuits as possible. Reroll the scraps and stamp out more biscuits.

Transfer the biscuits to the baking sheets and bake for about 20-25min, until golden and risen, shifting the pans halfway through baking. Let the biscuits cool. Devour.


mums said...

This is your heritage! A true Southerner cannot have a breakfast w/o biscuits. And buttermilk ones are the only way.

Spuds said...

Of course, I feel the need to point out that it is you, the yankee in this cross Mason-Dixon line marriage, who makes the household's biscuits.