SOUTHERN BUTTERMILK BISCUITS
These buttermilk biscuits are authentic. This recipe came from my great-great-grandmother, and was handed down to all the women in my family, and we are all Southern. I am the first one to commit the sin of using a food processor (lol) but I find it works very well. I would put these biscuits up against anyone's - they are perfect in every single way. I hope you all enjoy them.
Provided by P48422
Categories Breads
Time 22m
Yield 10 biscuits
Number Of Ingredients 6
Steps:
- Preheat your oven to 450°F.
- Combine the dry ingredients in a bowl, or in the bowl of a food processor.
- Cut the butter into chunks and cut into the flour until it resembles course meal.
- If using a food processor, just pulse a few times until this consistency is achieved.
- Add the buttermilk and mix JUST until combined.
- If it appears on the dry side, add a bit more buttermilk. It should be very wet.
- Turn the dough out onto a floured board.
- Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.
- Use a round cutter to cut into rounds.
- You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
- Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.
- If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
- Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
- Do not overbake.
- Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.
- The dough must be handled as little as possible or you will have tough biscuits.
- I have found that a food processor produces superior biscuits, because the ingredients stay colder and there's less chance of overmixing.
- You also must pat the dough out with your hands, lightly.
- Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.
- Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.
- When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.
MIDNIGHT BISCUITS
edit: I did have the quantities right! So-named because I don't think I've ever made these before about 10pm :o) The recipe was originally called the more boring "Cinnamon Snaps" and came from "Quick and Easy Biscuits" by Valerie Eames. These bicuits also work with cocoa or ground ginger and probably many other spices. I would like to point out that, even for this ginger lover, an entire teaspoon of ginger does make the mouth a tad warm! The lack of eggs in this recipe also means that you can eat the raw dough without worrying about salmonella - although my usual theory is that I grew up licking the beaters clean of raw cake dough and it hasn't killed me yet so I'll probably be okay.
Provided by Chef Hels
Categories Dessert
Time 25m
Yield 30 biscuits
Number Of Ingredients 5
Steps:
- Put sugar and butter in a bowl and cream until light and fluffy (or until your arm really aches if having the food mixer on will wake the whole house!).
- Sift the flour and cinnamon into the bowl and mix to form a smooth dough.
- Roll out on a lightly floured surface to about 1/8in (3mm) thick.
- Cut out rounds using a 2in cutter and place on a greased baking sheet.
- Knead and reroll trimmings until you have no more dough left.
- Dredge the biscuits with caster sugar and bake at gas mark 4/180degC/350degF for 8-9 minutes until just firm to the touch. These biscuits do harden up as they cool - if you leave them to cook until they feel cooked enough you will end up with something which sounds just like a ceramic tile when you tap it against the worktop!
- Leave to stand for a minute or two and then transfer to wire racks to cool.
Nutrition Facts : Calories 28.4, Fat 1.6, SaturatedFat 1, Cholesterol 4.1, Sodium 10.9, Carbohydrate 3.5, Fiber 0.1, Sugar 1.9, Protein 0.2
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