(photo by JeffreyW at Whats4dinnersolutions)
From our Food Goddess, Tamara:
I’ve been making a lot of biscuits in the last few weeks, no particular reason, it just seemed to be the perfect addition to several meals. A while back, JeffreyW posted the photo above and I commented that my biscuits were never quite that fluffy. He promptly pointed me to the recipe he used. I’ve used a variation of it ever since. These are by far the best biscuits ever and I can’t believe how easy they are to make, and they come out great every time.
I have plenty of biscuit variations, too: Cinnamon Biscuits, Cheddar Cheesy Biscuits and Whole Wheat Biscuits.
Big, fluffy and moist, they easily compete with any biscuit I’ve had, even at my favorite restaurant Lucille’s. I bake them in my large cast iron skillet.
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon white sugar
1/3 cup butter (this really gives them a buttery flavor), softened, really, really softened
1 cup buttermilk – (I use 4 tbsp buttermilk powder to 1 cup water)
mixing bowl, baking sheet or cast iron skillet
In mixing bowl whisk together dry ingredients. Cut in butter until mixture is crumbly. Gradually add milk. Mix together until dough pulls away from sides of the bowl. I had to add additional flour, this is a very moist dough. Turn out onto well floured surface and knead 10-15 times. I couldn’t roll this dough out it was too moist. I just flattened it by hand (about an inch thick, maybe a little less) and cut out the biscuits. With the extra flour I came up with 7 very large biscuits.
Bake at 425 degrees for 13-15 minutes, until golden brown. Put your oven rack in the middle to keep them from browning too much on the bottom. ====
Biscuits or rolls? Do you have a favorite and what’s your favorite topping? Butter, honey, apple butter?
Next Week: Unusual fruits