Sunday, February 10, 2013

WS Old-fashioned Buttermilk Biscuits

Megan is probably out of buttermilk by now but I'm contributing Williams-Sonoma's (from the Complete Outdoor Living Cookbook) old-fashioned buttermilk biscuits recipe because it's good enough to go back to the store to buy more buttermilk.  This recipe is super easy, especially if you use the food processor short cut.  Serve these slathered with butter and honey and scrambled eggs on the side.

2 cups all purpose flour
2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chilled (COLD) unsalted butter cut into small pieces
1 cup buttermilk

1. Preheat oven to 425.  In a bowl stir together flour, sugar, baking powder, baking soda and salt.   Using a pastry blender cut the butter into the flour mixture until it resembles  coarse meal.  (Or, in my case dump the flour mixture and butter into the food processor and blend a few times until it resembled a course meal.  Then put back into the bowl for the addition of buttermilk.)  Pour in the buttermilk and mix quickly with a fork until just blended. Do. Not. Overwork. Turn out lightly onto a floured work surface and knead the dough briefly until it just holds together.  (I use wax paper sprinkled with a little flour to make clean up easier.)
2. Shape the dough into a circle about 8 inches  in diameter, about 1 to 1 1/4 inches think.  Cut into biscuits with a biscuit or cookie cutter, or a glass (I use a 3 inch diameter drinking class).
3. Arrange the biscuits about 1 inch apart on an ungreased baking sheet.  Bake until golden brown and puffy, about 15 minutes.  Remove from the oven and let cook on baking sheet for about 5 minutes. Serve warm.

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