Yes, I have tried this recipe and I do like it. -----Original Message----- From: Cookinginthedark <cookinginthedark-boun...@acbradio.org> On Behalf Of Karen Delzer via Cookinginthedark Sent: Tuesday, September 1, 2020 1:22 PM To: cookinginthedark@acbradio.org Cc: Karen Delzer <catwa...@verizon.net> Subject: Re: [CnD] BUTTERMILK BISCUITS, COOKING LESSON
These sound good, and the variations sound intriguing. Have you tried them? Karen At 08:38 AM 9/1/2020, you wrote: >BUTTERMILK BISCUITS, COOKING LESSON > > > >2 cups all purpose flour > >2 1/4 teaspoons baking powder > >1/4 teaspoon baking soda > >1 teaspoon salt > >2 tablespoons sugar > >6 tablespoons cold butter > >1/2 cup buttermilk > >1/4 cup light cream > >Preheat oven to 425°F. > >In a bowl, whisk together baking powder, baking soda and salt until >well combined. > >Stir in flour and sugar; mix thoroughly. > >Slice cold butter into chunks and work into flour mixture using a >pastry blender, > >a large tined fork or two knives. The butter may be worked in with your >fingers (using > >a guitar strumming motion) but do not allow the butter to melt. A good >trick is to > >soak your fingers in ice water for a minute before beginning. > >To achieve tender, flaky biscuits, the object is to rub the butter into >the flour > >in order to coat it with flour while not allowing the butter to mix in >or become > >greasy. So, keep things cold. It also helps to freeze the cut up butter >for >20 minutes > >before starting. This is known as the biscuit method of mixing; it is >the same method > >used for making flaky pie crusts and scones. > >In a measuring cup, stir together the buttermilk and cream. > >After the butter has been worked into the flour (there should still be >chunks of > >butter the size of large peas), quickly stir in the cold buttermilk and >cream mixture. > >Stir together using a wooden spoon, until the batter forms a mass. Turn >out onto > >a clean work surface which has been dusted lightly with flour to keep >from sticking. > >It helps to have a large spatula or dough scraper to pick up the batter >and turn > >it; dust with a little more flour on top and turn several times, being >careful not > >to use too much flour. > >To avoid toughening the biscuits, do not over knead. Knead (mix) by >turning over > >the batter 10 times and folding it onto itself. Pat or roll into >1/2-3/4 inch thickness, > >then cut with a biscuit cutter which has been dusted with flour, or >slice into pie > >wedge shapes or squares. > >Place the biscuits on a buttered baking sheet and brush with cream or milk. > >Bake at 425°F for about 12 minutes or until lightly golden. > >Variation: 1/2 cup golden raisins or currants can be added. Soak them >in warm water > >or rum for 15 minutes before using to rehydrate. > >Cooks Note: Flaky separating biscuits can be made by rolling the dough >thinly, brushing > >with melted butter and then stacking the layers before cutting. The >biscuits will > >be easily separated in the centers where the butter is. > >Note: Non-fat dry buttermilk powder may be used when reconstituted >according to the > >label on the package. Buttermilk is a healthful ingredient made by a >culturing process > >similar to the method which is used for making yogurt and sour cream. >Buttermilk > >does not actually contain butter. Enjoy. > > > >2 cups all purpose flour > >2 1/4 teaspoons baking powder > >1/4 teaspoon baking soda > >1 teaspoon salt > >2 tablespoons sugar > >6 tablespoons cold butter > >1/2 cup buttermilk > >1/4 cup light cream > >Preheat oven to 425°F. > >In a bowl, whisk together baking powder, baking soda and salt until >well combined. > >Stir in flour and sugar; mix thoroughly. > >Slice cold butter into chunks and work into flour mixture using a >pastry blender, > >a large tined fork or two knives. The butter may be worked in with your >fingers (using > >a guitar strumming motion) but do not allow the butter to melt. A good >trick is to > >soak your fingers in ice water for a minute before beginning. > >To achieve tender, flaky biscuits, the object is to rub the butter into >the flour > >in order to coat it with flour while not allowing the butter to mix in >or become > >greasy. So, keep things cold. It also helps to freeze the cut up butter >for >20 minutes > >before starting. This is known as the biscuit method of mixing; it is >the same method > >used for making flaky pie crusts and scones. > >In a measuring cup, stir together the buttermilk and cream. > >After the butter has been worked into the flour (there should still be >chunks of > >butter the size of large peas), quickly stir in the cold buttermilk and >cream mixture. > >Stir together using a wooden spoon, until the batter forms a mass. Turn >out onto > >a clean work surface which has been dusted lightly with flour to keep >from sticking. > >It helps to have a large spatula or dough scraper to pick up the batter >and turn > >it; dust with a little more flour on top and turn several times, being >careful not > >to use too much flour. > >To avoid toughening the biscuits, do not over knead. Knead (mix) by >turning over > >the batter 10 times and folding it onto itself. Pat or roll into >1/2-3/4 inch thickness, > >then cut with a biscuit cutter which has been dusted with flour, or >slice into pie > >wedge shapes or squares. > >Place the biscuits on a buttered baking sheet and brush with cream or milk. > >Bake at 425°F for about 12 minutes or until lightly golden. > >Variation: 1/2 cup golden raisins or currants can be added. Soak them >in warm water > >or rum for 15 minutes before using to rehydrate. > >Cooks Note: Flaky separating biscuits can be made by rolling the dough >thinly, brushing > >with melted butter and then stacking the layers before cutting. The >biscuits will > >be easily separated in the centers where the butter is. > >Note: Non-fat dry buttermilk powder may be used when reconstituted >according to the > >label on the package. Buttermilk is a healthful ingredient made by a >culturing process > >similar to the method which is used for making yogurt and sour cream. >Buttermilk > >does not actually contain butter. Enjoy. > > > > > >_______________________________________________ >Cookinginthedark mailing list >Cookinginthedark@acbradio.org >http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
