rory and i easily ate about 6 of these (each) last sunday. in our defense, they were breakfast. the reason they look double stacked is cause they were...i rolled the dough out a wee bit too much and wanted them to be taller. thus, stick one biscuit on top of another.
Buttermilk Biscuits from Joy of Cooking
Position rack in center of oven, Preheat oven to 450*. Line a baking sheet with parchment.
In a large bowl, mix together:
2c flour
2t. baking powder
1/2 t baking soda
1/2 t salt
Cut 5-6 T unsalted butter into flour until largest pieces are the size of peas
Add all at once:
3/4 c buttermilk
(quick trick, mix 1 cup milk to 1 tbsp lemon juice and let it sit while you mix the other ingredients together. that's an easy sub for buttermilk)
Mix with wooden spoon until dry ingredients are moist. With a floured hand, gather the dough into a ball and knead it gently against the sides and bottom of the bowl. Knead just a bit on flour board and pat dough down gently to 1/2 inch thick. Cut with biscuit cutter and place on baking sheet. Brush Biscuits with milk or melted butter. Bake until golden brown on top and bottom, 10-12 minutes.
No comments:
Post a Comment