Tuesday, January 14, 2014

Deluxe Buttermilk Biscuits, SL1982

Due to our low/no-carb diet (Okay, so it's mostly The Mister's diet. I love carbs.), I send a lot of the carb-loaded food I make to The Mister's office. So far, there haven't been any complaints. :) Since we were preparing to leave town for a few days, I wanted to use up some ingredients from the refrigerator. This biscuit recipe was the perfect solution.

At the end of the day, The Mister did admit to sneaking a biscuit at work for taste-testing purposes, of course. He said that this recipe is definitely a keeper. The biscuit was soft on the inside and did not fall apart when cut open.
My thoughts: On the second day, the biscuit was drier. I suggest eating it soon after baking or perhaps storing in a sealed container. We left it on the counter wrapped in a towel overnight and it may have had something to do with it.

Deluxe Buttermilk Biscuits
From Southern Living 1982 Annual Recipes, page 130
  • 2 1/4 tsp yeast
  • 2 Tbsp warm water
  • 5 cups all-purpose flour
  • 1/4 cup sugar
  • 1 Tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup butter (The recipe called for shortening, but all I had was butter.)
  • 2 cups buttermilk
I planned to make and bake the biscuits before work so the night before I measured the dry ingredients (flour, sugar, baking powder, baking soda, and salt) into a lidded bowl and the wet ingredients into a measuring cup. The next morning I mixed the yeast and warm water and set it aside. Then, I put the dry ingredients and butter into the food processor and pulsed until the butter was chopped. After processing, I put the dry ingredients into the mixer, added the yeast mix, and turned on the mixer with the dough hook to the lowest setting. Slowly, I added the buttermilk until the wet and dry ingredients were moistened. I put the dough on a floured surface and kneaded a few times. Using a rolling pin I rolled the dough to 1/2 inch thickness and cut it using a 3-inch cutter. It yielded 2 dozen biscuits. I melted butter and brushed it onto the biscuits then baked at 400 degrees for 12 minutes.

1 comment:

  1. BEST recipe for biscuits...but I work the dough -much- less than Mrs. (mis)Adventure.