Tonight we're having some Leek & Potato Soup and a nice piping hot batch of Buttermilk Biscuits. These are so easy-peasy because I don't bother with the rolling and cutting. Just mix 'til combined and drop onto pan!
Mmmmm ... pass the butter and jam, please!
• Basic Biscuit Recipe •
Mix together:
2 c. flour (a mix of ww and white is nice)
3 t. baking powder
.5 t. cream of tartar
.25 t. salt
2 t. sugar (or a squirt of agave or honey -- but add at end since it is wet)
Mix/cut in 'til combined and crumbly:
.5 cup butter, cut into small cubes
Add all at once and stir 'til just combined:
2/3 c. milk
Drop batter onto baking sheet (use parchment paper, if you have it for easy clean up) in nice big, sticky blobs. Bake at 450 degrees for 10-12 minutes. Makes 12.
** Buttermilk Biscuits -- add .25 t. baking soda and substitute .75 c. buttermilk for the milk.
** Cornmeal Biscuits -- use only 1.5 c. flour and add .5 c. cornmeal and 1 t. ground sage.
Mmm, you and me both!
ReplyDeleteOne of my favorite breakfast is buttermilk biscuits all chopped up in a bowl covered in buttermilk. Haha...a little overkill, but very tasty.
Mmmm, biscuits! I've already blown through most of a quart of buttermilk this week. It has found its way into smoothies, bread, muffins, and even a laundry stain pre-treating concoction.
ReplyDeleteI adore biscuits! Have you tried the buttermilk in a can? I cannot use it all and end up just using the kind in the can. Christopher Kimball at America's Test Kitchen recommends it!
ReplyDelete