Hi guys! It’s been like 10 days and I’ve been having some serious blogging withdrawals. I’m already itching to get back in the kitchen, this little blog about food stuffs, and you guys of course!
I’m so excited to share that The Huffington Post published an article about my Disney Donuts post from November! Also, back in January I did a fun podcast interview with Gabriel from The Dinner Special. He’s super awesome and has got some great interviews with fellow food bloggers so please check them all out!!
Part of the reason why it’s been so long since my last post is that Roy and I are in San Francisco right now! I’m writing this from the hotel room and having to deal with spotty wifi is not the biz. Today we ventured to Chinatown for Dim Sum and did some shopping in Union Square. If anyone has suggestions for places to eat or things to do, we’d love to hear from you!
Before leaving LA, I was still trying to find ways to use up all that extra buttermilk that made it’s debut in my previous post. I could’ve kicked myself when I realized that I had never thought to make biscuits with it! Let’s be real, who doesn’t love a good biscuit?
They’re soft and buttery and flakey and can be served with just about anything, which makes them the perfect go-to dish–your new HOME SKILLET BISCUIT, if you will.
Roy likes his biscuits smothered in butter and honey. I prefer mine with jam, sometimes even a little PB&J, and all of the time Nutella. I mean, Nutella is totally another thing that goes well with just about anything but I’m getting off topic again–focus brain! The point being, biscuits are so versatile. If there’s one recipe to master, this one’s definitely it!
My first go at biscuits fell a bit flat (literally). The biscuits didn’t rise very much and tougher than I had hoped. However, my second try produced something which I can only explain now as “one of my top three favorite baked goods to eat straight from the oven”.
Tips for a good biscuit:
+ Keeping the butter cold is essential. If you live in a warm climate, try refrigerating your bowl ahead of time to keep things as chilly as possible. Using a food processor or pastry cutter instead of your fingers to combine the butter and dry ingredients also helps.
+ The most important thing is not to overmix (or even undermix!) the dough after pouring in the buttermilk. Gently stir the dry and wet ingredients together until the dough just begins to pull away from the sides of the bowl and has come together.
+ Folding the dough several times helps to create layers and an even flakier biscuit.
+ Make sure to pat the dough gently. Too much kneading will create a stiff biscuit.
+ When cutting out the biscuits, push the cookie cutter straight down and pull it straight back out. Twisting the cutter will seal the edges of the biscuit and it won’t rise as much.
+ Placing the biscuits together on the cookie sheet will cause them to rise a bit more than ones that have been separated.
+ The first round of biscuits will be the best. After kneading the scraps together, the second round won’t be as light and flakey but they’ll still taste good!
**Note: Read above for some helpful tips on how to make a great biscuit!
2 cups all purpose flour (white lily flour is best!)
1 tbsp baking powder
1/4 tsp baking soda
1 tsp kosher salt
6 tbsp cold butter, cut into cubes
1 cup buttermilk
1. Preheat oven to 450F.
2. In a food processor, add the flour, baking powder, baking soda, and salt. Pulse a few times to combine.
3. Add in the cold butter. Pulse in one second intervals until the butter is crumbled and no larger than the size of peas. You can also do this without a food processor by using a pastry cutter or even with your fingers.
4. Transfer to a large bowl. Pour in the buttermilk and very gently stir until just incorporated.
5. Turn the dough out onto a lightly floured work surface. Gently pat the dough into a rectangle about 1/2 an inch thick. Fold the dough over 4-5 times to create folds. On the last fold, lightly flatten the dough to a 1 inch thickness.
6. Use a round cookie cutter or rim of a glass (about 3 inches in diameter) dusted with flour to cut biscuits out of the dough. Lightly knead the scraps of dough together again and flatten it out to make additional biscuits. Repeat until all the dough has been used.
7. Place on a cookie sheet lined with a piece of parchment paper. For soft sides, make sure the biscuits are touching. For harder sides, keep them about an inch apart. Bake for 10-12 minutes until biscuits are lightly golden brown on top. Serve warm with butter, jam, honey, or whatever your heart desires. Enjoy!
Reader Rating: 0 Votes