I saw this recipe at Clarice's blog this morning, and had to make the biscuits today! In truth, I like them much better than Bad Blake's Biscuits. They are sweeter, less tart, and more crumbly. They are perfect! It may be a matter of personal taste, so try both yourself and see which you prefer. This is what I love about baking. There are always new tastes to discover in recipes that are just a bit different. Without further ado, here is her recipe.
Buttermilk Biscuits
1 1/2 cups all-purpose flour
1 1/2 tablespoons sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1/2 stick (1/4 cup) cold butter, cut into 1/2-inch cubes
3/4 cup well-shaken buttermilk
1 TBL milk or cream for brushing biscuits
Put oven rack in middle position and preheat oven to 425°F.
Sift together flour, sugar, baking powder, salt, and baking soda into a bowl. Blend in butter till it is the size of small peas. Add buttermilk and stir with a fork until a dough just forms (dough will be moist).
Turn dough out onto a well-floured surface and gently fold over, press down in an even square till 1 inch thick. Do this 6 times. Pat out dough on a floured surface with floured hands, reflouring surface if necessary, cut, flouring knife between cuts. Transfer biscuits to a greased baking sheet, arranging them 2 inches apart. Set in fridge one hour for butter to firm or freeze. Brush tops with milk or cream. Bake until pale golden, 12 to 15 minutes, then transfer to a rack to cool to room temperature.
Makes 6 biscuits
Nan's notes:
1. You will see she made them into squares since she was making them for strawberry shortcake. I just cut them out and put them in a greased 9 x 13 pan like I did with Bad Blake's Biscuits. There were 9 biscuits.
2. I didn't knead them on a floured surface. I never do. I just pat the dough down and cut the biscuits. I have a very inexpensive marble board I use.
3. I didn't refrigerate because frankly, I couldn't wait that hour!
4. I didn't brush the milk on top.
5. Somewhere else on her blog, Clarice mentions cutting in the butter with a food processor. This worked great. In fact, I used it as my mixing bowl. I put all the dry ingredients in, pulsed it a bit, added the chopped up cold butter, and pulsed some more. Then I put the batter in a bowl and stirred in the buttermilk with a fork.
This buttermilk adventure is taking me to some wonderful new culinary places. I love the stuff and buy it every week now. If you want to check out the other buttermilk recipes I've tried, you may type buttermilk into the search bar.
I love biscuits!! Now I just need some butter and honey!
ReplyDeleteAnd they don't have any points, either Staci! :<)
ReplyDeleteWow! They look so light and flakey!
ReplyDeleteButtermilk is a wonderful thing!
Thanks for sharing Nan and Clarice!
Love the photos to go along with the blog post...so homey!
Joanne
It is very difficult to find buttermilk here so I substitute it with sour cream in most recipes. I'll let you know if sour cream biscuits taste good.
ReplyDeleteMy oven has been on the fritz, so baked anything sounds beautiful to me right now! :)
ReplyDeleteI wanted to tell you how much I love your header. It is such a sweet moment suspended in time.
I see a taste test in my future!
ReplyDeleteThank you, Joanne. They are (were!) delicious.
ReplyDeleteMonix, I will be interested to hear. Before I found this great buttermilk, I always added regular milk to a bit of lemon juice or white vinegar and let it sit a bit. It worked well.
Aisling, no fun! Hope it is fixed soon. Thanks for your words about the header. It was a lucky shot. And now there's a new one. :<) So much beauty this time of year.
Clarice, maybe next time when I can wait that extra half hour. :<) Actually, the butter came right out of the fridge when I mixed it in.
Les, ah yes! And then there are Tasha Tudor's biscuits (on the sidebar)- from the book you gave me- which are also delicious. Like I wrote once, all biscuits are great.
Nan
ReplyDeleteThe soured cream worked beautifully. Thanks to you (and Clarice) for another great recipe.
Monix, when you say, sour "ed" cream, is that different from the sour cream we buy over here in a little container? Do you actually 'sour' the cream somehow? I'm so pleased you made them, and that you liked them! Sharing recipes is a great thing.
ReplyDeleteI mean the pot, Nan. Sometimes the label says sour and others say soured. I have been known to put lemon juice into fresh cream when desperate and then it is both sour and soured!
ReplyDeletei always come to your archive for recipes for cookies and casseroles. And the word verification is CARVE.
Monix, when we were over there, the most interesting thing I liked to do was shop in the supermarkets. I loved seeing the different varieties, and different foods. 'Carve' -that's hilarious, since I've never carved in my life. :<) (being a vegetarian for 39 years now!)
ReplyDelete