Posted by: Kim_Hamilton on 11/13/2009 07:59 AM
Updated by: Kim_Hamilton on 12/14/2010 12:41 AM
Expires: 01/01/2014 12:00 AM
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Delectable Buttermilk Biscuits~by Jenny Baxter of Jenny's Kitchen
Bread is essential! It has nourished mankind for thousands of years. It comes in a variety of forms. Yeast breads, rolls, cornbread, quick breads, muffins and biscuits all fall into this category. Biscuits have achieved a place in our hearts, minds and memories like no other bread. These quick leavened little breads were first introduced to us twenty years after the Civil War. There has been a lot of mythology built up about biscuit making over the years. Some swear that no one but a southerner can turn out a decent biscuit. I believe that .....
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anyone can given the right ingredients, techniques and the desire to learn. So, with this thought in mind I want to share my quick, delectable and versatile buttermilk biscuit recipe. You’ll need a soft wheat flour, a solid fat, and milk whether it be a sweet milk, a buttermilk or a sour milk, like yogurt etc.
2 cups unbleached flour OR 1 cup unbleached flour and whole wheat pastry flour
1 Tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1/3 cup shortening OR 3 Tablespoons shortening and 2 Tablespoons butter
2/3-1 cup buttermilk
2 Tablespoons melted butter for brushing on the biscuits
Preheat the oven to 450 degrees. Sift together in a large bowl the first four ingredients. Add the fat and cut in with two knives until the mixture resembles small peas. Stir in enough of the buttermilk to make a soft dough. If you have a processor, place the dry ingredients into the bowl of the processor and pulse 5 times. Add the fat and pulse again about 5-6 times or until the mixture resembles small peas. Proceed as above. Turn the dough out onto a lightly floured marble slab or wooden board. Knead a few times untilt he dough comes together. Pat or roll the dough out into a ½ inch thickness. Cut with a biscuit cutter and place on an ungreased pan close together. Bake 10-15 minutes. Once you remove them from the oven brush the tops with melted butter. With the holidays around the corner and soup season here these tasty tiny breads make a great accompaniment to meals both large and small. Well it’s thyme to go.
Jenny Baxter
Jenny’s Kitchen
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