Tuesday, April 14, 2009

Alton Brown's Buttermilk Biscuits


I can't stop baking. Evidence: cilantro cake, bread, chocolate cake, cupcakes, and biscuits, all in the last two weeks. I made the biscuits twice last week, and I think I might do it AGAIN tonight because it is the last day of my buttermilk's life.

I mean, hello? Buttermilk biscuits? Yes, please, with honey. There's no delightful POP when you jab the can with a spoon, and these are significantly less buttery (I call that greasy) than the insta-biscuit, but it really doesn't take THAT much more time. This dough mixes up in about 10 minutes, and they bake for 15. Piece o' cake biscuit.

Adam made a chicken-sausage based gravy to go with these on Saturday morning that was positively freaking scrumptious, but like those mojitos way back last summer, you'll have to ask him for that recipe.

Buttermilk Biscuits
by Alton Brown, makes 10-12 if you use a 2 inch cutter

2 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons butter
2 tablespoons shortening
1 cup buttermilk, chilled

Preheat oven to 450 degrees.

In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (Alton says: the faster the better, you don't want the fats to melt. I say: use a pastry cutter if you want, and make sure the bowl is cold, too.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.

Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass won't be as tall, but they'll still be biscuits, so whatever. I actually reworked my scrap scraps twice and got a single, fairly flat biscuit out of the last pass.)

Bake until biscuits are tall and light gold on top, 15 to 20 minutes. Best served hot, but reheat ok in a toaster oven.

8 comments:

  1. Mmm. Now I want sausage gravy.

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  2. That's funny, because now I want a chocolate souffle :)

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  3. Mmmm, buttermilk biscuits! I love them...especially with gravy but a slather of cold butter and a drizzle of honey is nice too.

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  4. :) You're a much better baker than I. Looks lovely.

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  5. My grandmother used to prepare this recipe it is delicious but I miss it because now she's so sick and she can't make it so I have to buy them but it doesn't taste similar.Generic Viagra Buy Viagra

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  6. Baking some right this minute! They're in the oven and I'm so excited to eat them with the butter I made last night! Yay for home cooked comfort food!


    <3 MuffinLovesBiscuit

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  7. Thanks for the great recipe - I love biscuits *especially for breakfast* and these were easy and delicious!

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