Simple, Flaky Biscuits

Sorry for my absence here.  Life got busy and hectic.

I’ll go into the past 2 months in more depth over the next few posts.  For now let’s just start with biscuits.

Homemade biscuits are actually quite simple to make.  And boy do they wow people when you pull out a fresh batch and respond: “Why yes, they are homemade.  Now try not to eat them all in one sitting.”

This recipe is easy to adapt.  Add a bit of cheddar for a great match for chili.  Serving it with chicken soup, add some herbs for extra flavor.  Or just make these biscuits plain and enjoy with a bit of jam.

So want to know the secret to making awesome simple biscuits?

First of all, the butter and milk/buttermilk must be cold.  And I don’t just mean a little chilled, throw that butter in the freezer.  Seriously, freeze your butter until it’s solid.  This will help with the next tip.

Cut the butter into small pieces, once mixed in with the dry ingredients you want pea sized bits of butter.  The bit of butter is what makes the biscuits flaky.  The butter evaporates quickly when introduced to the oven heat and forms pocket of air.  Flaky, flaky pockets.  Instead of cutting the butter with a knife, try grating it.  Use a large hole grater and frozen butter.  This makes incorporating the dry ingredients easier.

Plus you’ll get cute little curls of butter!

After the dough is mixed, put it back in the fridge for a few minutes.  This makes cools down the butter again so you get those pockets.

Buttermilk Biscuits*
makes 4

1/2 cup flour
1 tsp baking powder
1/8 tsp baking soda
1/8 tsp salt
2 Tbsp frozen butter (grated)
1/4 cup Buttermilk

Preheat oven to 450 degrees. Lightly grease a baking sheet.

Sift flour, baking powder, baking soda and salt together.  Rub the butter into the flour mixture until there are pea sized pieces.  Add the liquid all at once to the dough.

Turn dough onto a lightly floured surface.  Flour the top of the dough.  Fold and kneed dough 3-4 times.  Pat dough until about 3/4 of an inch thick.  Cut into four squares.  Place squares at least an inch apart on the baking sheet.

Bake for 8-10 minutes, until biscuits are golden on top.  Transfer to a cooling rack.

Enjoy warm!

* This recipe is adapted from the January 2012 Daring Bakers’ Challenge.

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2 Comments

  1. Grace Wilfong

     /  April 2, 2012

    How nice to get a recipe for only 4 biscuits. Never made them with frozen butter, I’ll have to try it. How did you use up the extra buttermilk?

    Reply
    • hiddenoffstage

       /  April 2, 2012

      Frozen butter makes a huge difference. Also makes pie crusts and scones flakier. Grating it is a work out, fyi.
      I actually found powdered buttermilk. That’s what I’ve been using. It was by the powdered milk at my grocery store. When you need it you add 2 Tbsp to 1/2 cup water, let it sit for 5 minutes, and then add it to the recipe. It’s not quite as good as actual buttermilk, but close enough that if I only need a little bit I use the powdered.
      Here’s a link to the buttermilk I use: http://sacofoods.com/products/view/cultured-buttermilk

      Reply

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