Wednesday, November 10, 2010

Buttermilk Biscuits

I love biscuits.  There are days that I seriously crave biscuits.  I love them with jam, honey, cane syrup, and as sandwiches.  They are perfect for breakfast, lunch, and dinner.

Biscuits are something that I associate with my Grandma.  She would pull up a stool to the kitchen counter and let us "help" her make them.  (I think all that we did was make a mess.)  She never used a biscuit cutter, just the rim of a juice glass.

I decided to make biscuits one morning.  I was on vacation and had some buttermilk that I needed to use up.

Buttermilk Biscuits:
(adapted from Screen Doors and Sweet Tea)

2 cups all-purpose flour (use Martha White or White Lily)
1 tablespoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
6 tablespoons lard or vegetable shortening
1/4 cup buttermilk, cold

In a bowl (or food processor) combine the flour, baking powder, baking soda, and salt.  Add butter and work until the mixture is the size of peas.

Using a fork stir in the buttermilk until all of the flour is moistened.  On a floured surface knead the dough for 1 minute.  Pat into a 1/2-inch circle and wrap in plastic wrap.  Chill for at least 20 minutes or overnight.

Preheat oven to 450 degrees.  With a biscuit cutter or other sharp edge cut the biscuits into circles.  Place on a baking sheet with the sides touching just a little.  Bake for 10-12 minutes or until golden brown.  Feel free to brush the tops of the biscuits with melted butter when they are still warm.

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