Tuesday, 16 February 2010

• Buttermilk Biscuits

  This is a guest post from Thibeault's Table.
  
  

  
  

  
  Nothing much better than a just-out-of-the-oven tender, flaky warm buttermilk biscuit.
  
  Moe loves his with scrambled eggs, but I'm happy to eat mine just dripping in melted butter.

  
  

  
  

  

  
  

  Country Biscuits
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  2 cups of flour
  1 Tablespoon of baking powder
  1/2 teaspoon salt
  1/2 cup shortening, lard, Crisco or butter (I use butter)
  1 cup of milk (cream) or buttermilk
  if using buttermilk add 1/2 teaspoon baking soda)
  
  Optional. Add a little sugar if you prefer sweet rather than savory.
  
  

  
  
  

  Mix the flour with the baking powder, and salt. Cut in shortening until it resembles coarse meal. Stir milk or cream into flour mixture. Mix quickly with fork until dough comes together. Using hands gently pat the ingredients together. Fold over once or twice or even three times if necessary.  Do not over-handle. 
   
  Pat out to about 1/2 to 3/4 inch thick on a lightly floured board. Cut with biscuit cutters and place on a parchment paper lined cookie sheet and bake for approximately 12 to 15 minutes at 450°F.
  
  If making cheese biscuits add the mustard and cayenne to the dry ingredients and add the cheese after the shortening has been cut into the flour.
  
  Tip: An easy way to cut the butter into the flour is to use a box grater. The large side of the grater makes the perfect size pieces of butter.
  Options: You can use any favourite cheese. Gorgonzola and other blue cheeses are wonderful with the addition of black pepper. Cheddar cheese is good with chives or green onions. Sometimes I add dry mustard and cayenne pepper. Or bacon or ham.
  
  What do you eat with your biscuits? Are they best for breakfast, lunch or dinner (or all of the above)??
  

  
  

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