Growing up both of my grandmother's made amazing biscuits. My maternal grandmother even made sweet potato biscuits. She always kept count of how many biscuits she made and how many we ate! After she took her biscuits out of the oven she would cut each one open and add butter. The butter melted into the warm biscuit... It was perfection! Any leftovers were turned into the best cheese toast the next day. You haven't had cheese toast until you've had it made with a biscuit!
NB has become the chief biscuit baker in our home. He's really good at it too! We use Paula Deen's recipe from her cookbook Paula Deen's Southern Cooking Bible and it is a great one. Give these biscuits a try and let me know what you think!
Buttery Buttermilk Biscuits
adapted from Paula Deen
2 1/4 cups all-purpose flour, plus extra for dusting
1 tablespoon baking powder
2 teaspoons sugar
1 teaspoon baking soda
1 teaspoon salt
8 tablespoons (1 stick) cold butter, cut into small bits
1 cup buttermilk
Preheat oven to 450 degrees. Grease a baking sheet with cooking spray.
In a large bowl, whisk together dry ingredients. Cut in the butter with a pastry blender or your hands. Using a spatula, fold the buttermilk into flour mixture until moist. (If flour mixture is still dry after adding buttermilk drizzle in additional buttermilk one tablespoon at a time until moist.)
Sprinkle a small handful of flour over a work surface. Turn the dough out onto the surface and knead lightly two or three times with the palms of your hands until the mixture comes together. Pat the dough until it's a rectangle. Using a biscuit cutter or a drinking glass cut biscuits. You should get nine biscuits with this recipe.
Place the biscuits on the prepared baking sheet and bake until light golden brown, about 12 minutes.
Enjoy with lots of butter!
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