Sunday, May 1, 2011

Buttermilk Biscuit

This is a buttermilk biscuit recipe

I Love breakfast. I do love other meals as well, but breakfast is the first meal of the day! I love starting out the day right. So I guess I'm an optimist in some some people's opinion. I bake my blueberry scones A LOT, but since my mother had been making jams, I thought I will make some delicious "canvas" for her jams. I simply never have vegetable shortening in my pantry, EVER. So I looked for buttermilk biscuit recipe with all butter. I found one with a beautiful picture on Tastespotting, so I decided to give this a try.

From and now for something completely delicious
Easy Buttermilk Biscuits
Adapted from The Gourmet Cookbook
Makes 8 large biscuits

2 cups all purpose flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1/2 cup unsalted butter, cold and cut into cubes
3/4 cup buttermilk, chilled, plus additional for brushing

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.

In a medium bowl mix together the flour, baking powder, baking soda, and salt. Mix in the butter with a pastry cutter or a fork until mixture resembles coarse meal. Add the buttermilk and stir until the dough comes together in a ball.

On a lightly floured surface, gather the dough into a bowl and knead gently 6 times. Pat dough into a 10 inch circle about 1/2 inch thick. Cut dough into three inch rounds with a lightly floured cutter. Place on the prepared baking sheet about 2 inches apart. Brush with buttermilk.

Bake until golden brown, about 12 to 15 minutes. Transfer to a wire rack to cool.

Sumika's note: I made this recipe twice. The first time, I did not have a cookie cutter, so I just used a deep lid of something (a tea cannister). NOT the same! cookie cutter metal is much thinner than any lids you will find, thus giving us a very clean cut. lids tend to pinch the dough layers and prevent them from rising to their potential height :)