foodie: southern buttermilk biscuits..

There’s nothing like making your own (delicious) biscuits, so here’s a great recipe from Tyler Florence (foodnetwork.com) for your biscuit pleasure. I made a few amendments (thanks to stalking the comment section).

But first, let’s talk about the buttermilk conundrum. Who in the heck keeps buttermilk on hand? Not me. Who wishes they had buttermilk on hand when you come across that recipe you have to make immediately after watching any one of 1,000 cooking shows?? That would be me.  The sucky thing is most of those recipes don’t call for a carton of buttermilk, so guess what happens- you spend $4 for a cup of buttermilk. So my backup solutions- buy the powdered buttermilk (which works just fine imho) or measure and freeze it in an ice cube tray then put it in a Ziploc bag.

Back to the recipe, a reviewer suggested 1 cup of buttermilk as opposed to 3/4 to prevent dryness (agree) and butter instead of shortening (my choice because I had $6 organic, cultured butter with 84% butterfat that I wanted to try).  You can also mix lard (NOT supermarket lard) with the butter (no shortening- too many negatives for something with zero flavor) and a couple of really good recipes do just that. Speaking of lard, I’m ordering some form a local farm in NJ that offers it fresh from the mangalitsa pig (which is known for it’s lard). I plan to use it with biscuits and pie dough. Totally excited and will post about it later. Heck, I might “fry me chicken” in that lard. 😉

Reese

Better Buttermilk Biscuits

If you want the glaze (like the picture), see below biscuit recipe.

Ingredients
2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup vegetable shortening, chilled, cut into 1/2-inch pieces
3/4 cup buttermilk

Directions
1. In a mixing bowl, combine dry ingredients together with a fork. Cut in
the shortening using a pastry blender until mixture resembles coarse
crumbs.

2. Make a well in the center and add buttermilk. Quickly fold
dry ingredients into buttermilk with your hands until a sticky dough
forms.

3. Turn dough out onto floured surface. Gently fold the dough over itself
3 or 4 times to create layers. Roll dough out to 3/4-inch thick. Cut
with a 3-inch biscuit cutter. Transfer dough rounds to a sheet pan.
Gather scraps and repeat.

4. Make a dimple in the center to help the top
rise evenly. Brush with butter. Bake for 15 minutes in a preheated 400
degree oven until golden brown.
This recipe is from Andrew Carmellini’s Biscuits  (his full recipe is here)

 

Honey-Butter Topping:

  • 3 tablespoons unsalted butter, cut into small pieces
  • 3 tablespoons honey
  • 1/4 teaspoon salt

    Bring 2 tablespoons of water to a boil in a small pot.

    Slowly whisk in the butter, piece by piece, letting each piece melt completely into the water before adding the next one. Add the honey and salt, and whisk everything together until you have a shiny, well-combined liquid.

    Let the honey butter sit in a warm area of the kitchen, or over the lowest possible flame on the stove, until you’re ready to use it. It’s important to keep it warm so it will spread easily—and the longer you let it sit, the better the honey butter will be.

 

 

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