BUTTERMILK BISCUITS, COOKING LESSON
2 cups all purpose flour
2 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
2 tablespoons sugar
6 tablespoons cold butter
1/2 cup buttermilk
1/4 cup light cream
Preheat oven to 425°F.
In a bowl, whisk together baking powder, baking soda and salt until well combined.
Stir in flour and sugar; mix thoroughly.
Slice cold butter into chunks and work into flour mixture using a pastry blender,
a large tined fork or two knives. The butter may be worked in with your fingers (using
a guitar strumming motion) but do not allow the butter to melt. A good trick is to
soak your fingers in ice water for a minute before beginning.
To achieve tender, flaky biscuits, the object is to rub the butter into the flour
in order to coat it with flour while not allowing the butter to mix in or become
greasy. So, keep things cold. It also helps to freeze the cut up butter for 20 minutes
before starting. This is known as the biscuit method of mixing; it is the same method
used for making flaky pie crusts and scones.
In a measuring cup, stir together the buttermilk and cream.
After the butter has been worked into the flour (there should still be chunks of
butter the size of large peas), quickly stir in the cold buttermilk and cream mixture.
Stir together using a wooden spoon, until the batter forms a mass. Turn out onto
a clean work surface which has been dusted lightly with flour to keep from sticking.
It helps to have a large spatula or dough scraper to pick up the batter and turn
it; dust with a little more flour on top and turn several times, being careful not
to use too much flour.
To avoid toughening the biscuits, do not over knead. Knead (mix) by turning over
the batter 10 times and folding it onto itself. Pat or roll into 1/2-3/4 inch thickness,
then cut with a biscuit cutter which has been dusted with flour, or slice into pie
wedge shapes or squares.
Place the biscuits on a buttered baking sheet and brush with cream or milk.
Bake at 425°F for about 12 minutes or until lightly golden.
Variation: 1/2 cup golden raisins or currants can be added. Soak them in warm water
or rum for 15 minutes before using to rehydrate.
Cooks Note: Flaky separating biscuits can be made by rolling the dough thinly, brushing
with melted butter and then stacking the layers before cutting. The biscuits will
be easily separated in the centers where the butter is.
Note: Non-fat dry buttermilk powder may be used when reconstituted according to the
label on the package. Buttermilk is a healthful ingredient made by a culturing process
similar to the method which is used for making yogurt and sour cream. Buttermilk
does not actually contain butter. Enjoy.
2 cups all purpose flour
2 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
2 tablespoons sugar
6 tablespoons cold butter
1/2 cup buttermilk
1/4 cup light cream
Preheat oven to 425°F.
In a bowl, whisk together baking powder, baking soda and salt until well combined.
Stir in flour and sugar; mix thoroughly.
Slice cold butter into chunks and work into flour mixture using a pastry blender,
a large tined fork or two knives. The butter may be worked in with your fingers (using
a guitar strumming motion) but do not allow the butter to melt. A good trick is to
soak your fingers in ice water for a minute before beginning.
To achieve tender, flaky biscuits, the object is to rub the butter into the flour
in order to coat it with flour while not allowing the butter to mix in or become
greasy. So, keep things cold. It also helps to freeze the cut up butter for 20 minutes
before starting. This is known as the biscuit method of mixing; it is the same method
used for making flaky pie crusts and scones.
In a measuring cup, stir together the buttermilk and cream.
After the butter has been worked into the flour (there should still be chunks of
butter the size of large peas), quickly stir in the cold buttermilk and cream mixture.
Stir together using a wooden spoon, until the batter forms a mass. Turn out onto
a clean work surface which has been dusted lightly with flour to keep from sticking.
It helps to have a large spatula or dough scraper to pick up the batter and turn
it; dust with a little more flour on top and turn several times, being careful not
to use too much flour.
To avoid toughening the biscuits, do not over knead. Knead (mix) by turning over
the batter 10 times and folding it onto itself. Pat or roll into 1/2-3/4 inch thickness,
then cut with a biscuit cutter which has been dusted with flour, or slice into pie
wedge shapes or squares.
Place the biscuits on a buttered baking sheet and brush with cream or milk.
Bake at 425°F for about 12 minutes or until lightly golden.
Variation: 1/2 cup golden raisins or currants can be added. Soak them in warm water
or rum for 15 minutes before using to rehydrate.
Cooks Note: Flaky separating biscuits can be made by rolling the dough thinly, brushing
with melted butter and then stacking the layers before cutting. The biscuits will
be easily separated in the centers where the butter is.
Note: Non-fat dry buttermilk powder may be used when reconstituted according to the
label on the package. Buttermilk is a healthful ingredient made by a culturing process
similar to the method which is used for making yogurt and sour cream. Buttermilk
does not actually contain butter. Enjoy.
2 cups all purpose flour
2 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
2 tablespoons sugar
6 tablespoons cold butter
1/2 cup buttermilk
1/4 cup light cream
Preheat oven to 425°F.
In a bowl, whisk together baking powder, baking soda and salt until well combined.
Stir in flour and sugar; mix thoroughly.
Slice cold butter into chunks and work into flour mixture using a pastry blender,
a large tined fork or two knives. The butter may be worked in with your fingers (using
a guitar strumming motion) but do not allow the butter to melt. A good trick is to
soak your fingers in ice water for a minute before beginning.
To achieve tender, flaky biscuits, the object is to rub the butter into the flour
in order to coat it with flour while not allowing the butter to mix in or become
greasy. So, keep things cold. It also helps to freeze the cut up butter for 20 minutes
before starting. This is known as the biscuit method of mixing; it is the same method
used for making flaky pie crusts and scones.
In a measuring cup, stir together the buttermilk and cream.
After the butter has been worked into the flour (there should still be chunks of
butter the size of large peas), quickly stir in the cold buttermilk and cream mixture.
Stir together using a wooden spoon, until the batter forms a mass. Turn out onto
a clean work surface which has been dusted lightly with flour to keep from sticking.
It helps to have a large spatula or dough scraper to pick up the batter and turn
it; dust with a little more flour on top and turn several times, being careful not
to use too much flour.
To avoid toughening the biscuits, do not over knead. Knead (mix) by turning over
the batter 10 times and folding it onto itself. Pat or roll into 1/2-3/4 inch thickness,
then cut with a biscuit cutter which has been dusted with flour, or slice into pie
wedge shapes or squares.
Place the biscuits on a buttered baking sheet and brush with cream or milk.
Bake at 425°F for about 12 minutes or until lightly golden.
Variation: 1/2 cup golden raisins or currants can be added. Soak them in warm water
or rum for 15 minutes before using to rehydrate.
Cooks Note: Flaky separating biscuits can be made by rolling the dough thinly, brushing
with melted butter and then stacking the layers before cutting. The biscuits will
be easily separated in the centers where the butter is.
Note: Non-fat dry buttermilk powder may be used when reconstituted according to the
label on the package. Buttermilk is a healthful ingredient made by a culturing process
similar to the method which is used for making yogurt and sour cream. Buttermilk
does not actually contain butter. Enjoy.
2 cups all purpose flour
2 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
2 tablespoons sugar
6 tablespoons cold butter
1/2 cup buttermilk
1/4 cup light cream
Preheat oven to 425°F.
In a bowl, whisk together baking powder, baking soda and salt until well combined.
Stir in flour and sugar; mix thoroughly.
Slice cold butter into chunks and work into flour mixture using a pastry blender,
a large tined fork or two knives. The butter may be worked in with your fingers (using
a guitar strumming motion) but do not allow the butter to melt. A good trick is to
soak your fingers in ice water for a minute before beginning.
To achieve tender, flaky biscuits, the object is to rub the butter into the flour
in order to coat it with flour while not allowing the butter to mix in or become
greasy. So, keep things cold. It also helps to freeze the cut up butter for 20 minutes
before starting. This is known as the biscuit method of mixing; it is the same method
used for making flaky pie crusts and scones.
In a measuring cup, stir together the buttermilk and cream.
After the butter has been worked into the flour (there should still be chunks of
butter the size of large peas), quickly stir in the cold buttermilk and cream mixture.
Stir together using a wooden spoon, until the batter forms a mass. Turn out onto
a clean work surface which has been dusted lightly with flour to keep from sticking.
It helps to have a large spatula or dough scraper to pick up the batter and turn
it; dust with a little more flour on top and turn several times, being careful not
to use too much flour.
To avoid toughening the biscuits, do not over knead. Knead (mix) by turning over
the batter 10 times and folding it onto itself. Pat or roll into 1/2-3/4 inch thickness,
then cut with a biscuit cutter which has been dusted with flour, or slice into pie
wedge shapes or squares.
Place the biscuits on a buttered baking sheet and brush with cream or milk.
Bake at 425°F for about 12 minutes or until lightly golden.
Variation: 1/2 cup golden raisins or currants can be added. Soak them in warm water
or rum for 15 minutes before using to rehydrate.
Cooks Note: Flaky separating biscuits can be made by rolling the dough thinly, brushing
with melted butter and then stacking the layers before cutting. The biscuits will
be easily separated in the centers where the butter is.
Note: Non-fat dry buttermilk powder may be used when reconstituted according to the
label on the package. Buttermilk is a healthful ingredient made by a culturing process
similar to the method which is used for making yogurt and sour cream. Buttermilk
does not actually contain butter. Enjoy.
