buttermilk biscuits

I am most likely the luckiest person alive. I have a daughter who loves to bake. There doesn’t need to be a holiday or company or any specific reason for her to announce that she is going to make something. One day it may be cookies, another day cheesecake, another day brownies.

She also loves bread and rolls and decided recently to try buttermilk biscuits. Today she’s going to be my guest blogger. Please give her a warm welcome!

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I love bread…of all kinds.  It fills the part of my tummy where warm, doughy goodness is craved.  We have a magical bread machine which we often use to make loaves of bread, bagels, pretzels, pizza dough, etc. Though, lately I’ve been trying to make bread the old fashioned way.  There’s something about the process of mixing, kneading, and rolling the dough out that is just so comforting and satisfying.

I made some delectable sugar cookies that needed just a few tablespoons of buttermilk, so I had quite a bit of buttermilk left over.  I had two choices: (1) make about a thousand more batches of cookies to use up the buttermilk, or (2) find another recipe that called for buttermilk.  (Don’t try using it as cream in coffee, my dad tried that and regretted it.)

The first thing I thought of was…BISCUITS!  I got hooked on this recipe because of the words “flaky layers” and “honey”.  Mouth watered instantly.  So I tried this biscuit recipe from myrecipes dot com (that site notes it came from cooking light) and was delighted.  They are extremely simple and quick to make (they disappear quite quickly too).   A bit of butter slathered on top completes this circular golden pastry of perfection.

**Be generous with the amount of flour you use when rolling out the dough.

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Buttermilk Biscuits

2 cups flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

5 tablespoons chilled butter, cut into small pieces

3/4 cup low-fat buttermilk

3 tablespoons honey

Preheat oven to 400°.

Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Chill 10 minutes.

Whisk together buttermilk and honey, until well blended. Add buttermilk mixture to flour mixture; stir just until moist.

While the dough is still in the bowl, knead well.

On a generously floured surface, roll dough out until it is very thin (less than 1/2-inch thick); dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Re-roll dough until it is very thin again; dust top of dough with flour. Repeat this process at least twice — you can do it as many times as you’d like.

Cut dough with a circular biscuit cutter to form 12-14 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper or a use a silicone mat (as in the photos). If desired, brush tops with butter prior to baking.

Bake at 400° for 12 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.

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4 responses to “buttermilk biscuits

  1. Delicious and inviting picture. I think the round morsels are yelling out “eat me”
    “eat me” so nice to know you enjoy cooking and baking as much as your Mom.
    ASM

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