Monday, October 15, 2007

Buttermilk Biscuits

Another of my husband's favorite things to make. He uses a mixture of different flours for this... whole wheat, half wheat and half white; and every now and then, he'll make it with just white flour (the unbleached kind, of course). Make sure you fry up some turkey sausage and eggs to go with these or you'll be on a carb sugar-rush later. Especially if you use lots of jelly and honey on them! These are a Saturday morning breakfast kind of treat.

2 cups all purpose flour
1 tablespoon sugar
1 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup vegetable shortening, chilled, cut into 1/2 inch pieces (we use butter)
3/4 cup buttermilk

In a mixing bowl, combine dry ingredients together with a fork. Cut in the shortening using a pastry blender until mixture resembles coarse crumbs. Make a well in the center and add the buttermilk. Quickly fold dry ingredients into the buttermilk with your hands until a sticky dough forms.

Turn the dough out onto a floured surface. Gently fold dough over itself 3 or 4 times to create layers. Roll dough out to 3/4 inch thick. Cut with 3-inch biscuit cutter. Transfer dough rounds to a sheet pan. Gather scraps and repeat. Make a dimple in the center to help biscuits to rise evenly. Brush with butter. Bake for 15 minutes in preheated 400 degree oven until golden brown.

Wanna see what they look like? Click my previous breakfast post link here.


Original recipe from Food Network, courtesy of Tyler Florence on the 911 Food Show.

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