Buttermilk Biscuits

Mark seriously LOVES biscuits. When Saturday and Sunday mornings roll around, he typically requests it when I ask what to make for breakfast.

For a while, Bisquick became a pantry staple for us so that we would always have a quick and simple way to get Mark's fave breakfast on the table. When I discovered how simple it is to make them from scratch, I banished the Bisquick from my pantry.  Ever since, I've been in search of the perfect biscuit recipe and this morning I'm happy to say that I found it. They're best when served-up with a fine selection of Jams for a deliciously satisfying breakfast, although you could have them on the side of any dish (doesn't have to be breakfast).

I often intend to make biscuits as a small part of a much larger breakfast (eggs, hashbrowns, etc...) but it usually just ends up being biscuits and jams (which the hubby seems to be more than OK with).

Here's the glorious recipe - enjoy!!



Buttermilk Biscuits

• 2 cups all purpose flour (although I prefer healthier 'whole wheat' flour, this is nor the time or place for it - it's too heavy for these light & flaky biscuits - use all purpose bleached, or unbleached)
• 1 Tbsp baking powder
• 1/2 tsp table salt
• 6 Tbsp unsalted butter, chilled
• 3 Tbsp solid vegetable shortening, chilled
• 1/2 cup cup cold milk
• 1/4 cup buttermilk (I don't know about you, but I NEVER have this on hand... see below for the easy DIY substitute)
• 1 Tbsp butter, melted

Preheat oven to 425 degrees and make sure the rack is in the center of the oven.

In large bowl, whisk together flour, baking powder and salt and mix well. Add butter and with 2 knives or a pastry blender, cut in the cold butter and shortening until the mixture resembles cornmeal. Stir in the cold milk and buttermilk and mix just until dry ingredients are moistened - the key here is to NOT over-mix. Gather the dough into a ball and place on a lightly floured work surface.

Roll the dough into a 4" by 10" rectangle. Brush lightly with the melted butter. Fold the dough in half and roll to about 1/3 inch thickness. (This step is KEY - it ensures that you don't have to cut the biscuits in half to eat them - they just break apart so you can spread-on the delicious jams).

Cut-out the biscuits with a round cutter, flouring the cutter in between cuts. Make sure that you press straight down with the biscuit cutter so your biscuits will have straight sides. Handle the dough carefully, as it's quite delicate.

Place biscuits side by side, touching each other on an ungreased cookie sheet. For fancy biscuits, you can brush the top with beaten egg whites and sprinkle coarse sugar on top. I only do this for extra-special occaisions.

Bake at 425 degrees for 11-14 minutes or until golden brown. Serve immediately with a fine selection of fresh jams, jellies and/or marmalades. If you're in Ontario, or if you care to buy your jams online, I highly recommend Greaves Jams. Mark and take a trip to Niagara on the Lake at least twice a year to stock-up on our fave flavours.

To keep the biscuits warm while eating, I usually put a clean tea towel in a a basket, place the biscuits inside the tea towel, and keep covered while at the table as we eat them one by one. This keeps the biscuits fresh and warm so that each one is melt-in-your-mouth delicious! yummy yum yums!

 

Buttermilk Substitute

Making a recipe that calls for buttermilk? Use this simple substitute, and you won't need to buy any:

• Milk (just under one cup)
• 1 Tablespoon white vinegar or lemon juice

Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup. Add enough milk to bring the liquid up to the one-cup line. Let stand for five minute. Then, use as much as your recipe calls for.