Thursday, November 4, 2010

For the Love of Buttermilk

I've mentioned my recent obsession with buttermilk. Such tangy richness! I'm finding that you can sneak it into all sorts of recipes, but the ol' standards, pancakes and biscuits, always turn out beautifully.

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.

3 comments:

  1. Mmm, you and me both!

    One of my favorite breakfast is buttermilk biscuits all chopped up in a bowl covered in buttermilk. Haha...a little overkill, but very tasty.

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  2. 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.

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  3. I 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!

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