Thursday, July 21, 2011

Southern Buttermilk Biscuits

I asked my husband today if he hates that I'm always experimenting in the kitchen (I made cabbage soup the night before for dinner.  He was hesitant but ate two big helpings).  His response was "No, because we're always trying different things we probably wouldn't have before."  Naturally I made another new recipe tonight.  Southern Buttermilk Biscuits

We had steak, potatoes and fruit lined up and originally I had planned to not have a bread with dinner (I'm trying to cut bread down to only 2 meals a week) but I was cruising through Mommy's Kitchen and found her recipe for The Best Buttermilk Biscuits.  They sounded simple enough and look absolutely delicious.  I gave it a try.  The recipe says to bake for 13-15 minutes but mine took about 20 minutes for the insides to be done, which made the outsides darker and crispier and the insides light and fluffy.  My husband said he actually preferred the crispness on the outside. 



Best Buttermilk Biscuits
Makes between 10-14 biscuits

1/2 cup cold butter (1 stick real butter)
2 1/4 cups self-rising flour
1 1/4 cups buttermilk
additional flour
(for counter surface to knead dough)
2 tablespoons melted butter

Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices. Sprinkle butter slices over flour in a large bowl. Toss butter with flour. Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas. (I used my hands) Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with 1 short end. (Fold dough rectangle as if folding a letter-size piece of paper.) Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches). Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan. (Dough rounds should touch.) Bake at 450° for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 Tbsp. melted butter.


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