sarea okelani (sarea_okelani) wrote in food_porn,
  • Mood: sleepy

Hot and fluffy buttermilk biscuits

This is one of my favorite ways to make buttermilk biscuits. It's incredibly easy and quick, and consistently gives great results (light and fluffy). Plus, I'm not gonna lie, shaping those blobs of dough is incredibly fun. I don't know why, I just love the feel of super soft dough in my hands.

Can you believe this ugly duckling...



...turns into a beautiful swan?



Remove from the pan and pull them apart onto a clean kitchen towel. They'd look gorgeous in a basket. You know, if I had one.





Mile-High Biscuits - recipe from Cook's Illustrated

Ingredients

Dough

2 cups unbleached all-purpose flour (10 ounces)
1 tablespoon double-acting baking powder
1 tablespoon granulated sugar
1 teaspoon table salt
1/2 teaspoon baking soda
4 tablespoons unsalted butter (cold), cut into 1/4-inch cubes
1 1/2 cups buttermilk cold, preferably low-fat

To Form and Finish Biscuits

1 cup unbleached all-purpose flour (5 ounces), distributed in rimmed baking sheet
2 tablespoons unsalted butter, melted

Method

1) Adjust oven rack to middle position and heat oven to 500 degrees. Spray 9-inch round cake pan with nonstick cooking spray; set aside. Generously spray inside and outside of 1/4 cup dry measure with nonstick cooking spray.

2) For the dough: In food processor, pulse flour, baking powder, sugar, salt, and baking soda to combine, about six 1-second pulses. Scatter butter cubes evenly over dry ingredients; pulse until mixture resembles pebbly, coarse cornmeal, eight to ten 1-second pulses. Transfer mixture to medium bowl. Add buttermilk to dry ingredients and stir with rubber spatula until just incorporated (dough will be very wet and slightly lumpy).

3) To form and bake biscuits: Using 1/4 cup dry measure and working quickly, scoop level amount of dough; drop dough from measuring cup into flour on baking sheet (if dough sticks to cup, use small spoon to pull it free). Repeat with remaining dough, forming 12 evenly sized mounds. Dust tops of each piece of dough with flour from baking sheet. With floured hands, gently pick up piece of dough and coat with flour; gently shape dough into rough ball, shake off excess flour, and place in prepared cake pan. Repeat with remaining dough, arranging 9 rounds around perimeter of cake pan and 3 in center. Brush rounds with hot melted butter, taking care not to flatten them.

4) Bake 5 minutes, then reduce oven temperature to 450 degrees; continue to bake until biscuits are deep golden brown, about 15 minutes longer. Cool in pan 2 minutes, then invert biscuits from pan onto clean kitchen towel; turn biscuits right-side up and break apart. Cool 5 minutes longer and serve.

Once they're done, slather them with butter and jam (what I did the night they were baked). Eat them plain. Drizzle honey or syrup on them. Use them to sop up juice from your steak. Or eat them for breakfast, smothered with cream gravy (what I did the next morning).





I also used the opportunity to make Julia Child's 20-second French omelette for the first time.
Tags: biscuits, breakfasts, buttermilk, omelette
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