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Monday, September 03, 2007

Buttermilk Biscuits

Err, or rather, this post should be titled "Buttermilk Biscuit." Singular. I only made one. :) Don't worry, the rest of the dough was made into a very pretty recipe.

This recipe is an adaptation of my strawberry shortcake biscuit, or rather, my strawberry shortcake biscuit was an adaptation of this recipe?

I used the buttermilk from my batch of homemade butter and it made this biscuit soooooo flaky.

Buttermilk Biscuits

For half a dozen large biscuits, or a dozen small ones, you'll need:

2 cups flour
3/4 to 1 cup cold buttermilk, or cold regular milk if you don't have it
1/2 cup cold butter ie. 1 stick of butter
1-2 tsp sugar, depending on your sweet tooth
1 tblsp baking powder
pinch of salt

In a mixing bowl, add 2 cups flour, 2 tsp sugar, 1 tblsp baking powder, and a pinch of salt. Cut cold butter into chunks, or add butter to dry ingredients and mash them with a fork. Start with 3/4 cup cold buttermilk and mix into dough. If it's still too dry, add in a bit more buttermilk until all the flour is incorporated. The dough shouldn't be smooth, you just don't want excess flour.

Your ball of dough should look like so. You can work with this right away, but I think letting the dough rest for about 15 to 20 minutes makes the biscuits rise even more.

Put the dough on a cutting board and flatten to about 1-inch thick. Then cut with a biscuit cutter or upended glass. I usually get about half a dozen 3-inch-sized biscuits from this amount.

See all the lovely butter that will make this biscuit so flaky good?

Bake in oven at 400 degrees for about 10 to 15 minutes until golden. Serve with homemade butter, of course. :)

The pomegranate jelly I bought from a nice Korean apple farmer at the farmers' market in Claremont, although the family also has a booth at the farmers' market in Alhambra.

Flaky, buttery goodness. Yum!

And no, this still isn't the special recipe I made with the homemade buttermilk. Still wanna guess?


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