Monday, January 25, 2010

Buttermilk Biscuits

A few weeks ago, we woke up on a Saturday morning and I asked Brian and Rebecca what they wanted for breakfast. Rebecca wanted sausage (she's such a little carnivore) and Brian didn't have a prefrence, so I started flipping through cookbooks and came across a recipe for biscuits and gravy.

I'd been craving biscuits and gravy all through pregnancy with Madeline, and she's now 7 months old and we're just now getting around to making them. I don't know what took me so long, but it was so worth the wait. Such comfort food.

However, the recipe I used called for canned biscuits. Which would work fine, but it was Saturday morning and we had all day with no plans (this NEVER happens around here). So, I went to work looking for the perfect biscuit recipe. I found one very easily and set to work in making them (with Rebecca's help!).

They were so simple and delicious, not to mention the perfect vehicle for truck loads of sausage gravy

Buttermilk Biscuits
print this recipe

4 cups all-purpose flour
1½ teaspoons salt
2 ½ teaspoons baking soda
1 ½ teaspoons baking powder
1/3 cup shortening
1/3 cup cold butter, cut into pieces
1 ¼ cup buttermilk

Pre-heat the oven to 450°.

Combine the flour, salt, baking soda and baking powder together in a large bowl. Add in the shortening and butter and, using a pastry blender, cut together until the mixture is well combined and looks like fine crumbs.

Pour the buttermilk into the bowl and blend gently until just combined. The mixture will be lumpy and sticky.

Lightly flour your work surface, then turn the dough out and start rolling until about 1/3-  ¾ inches thick.

Using a biscuit cutter- I used a juice glass :) - cut out the biscuits and place them on a baking sheet.

Bake for 11-14 minutes, or until biscuits are golden brown.

Source: The Pioneer Woman Cooks by Ree Drummond, pages 44-45

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