July 11, 2010
My oven is possessed. It tried to attack me tonight, which resulted in two huge red burns on my arm. I think it has been harboring evil intentions, but I will get to this in a minute. I've made my own biscuits for a while now. I mean, why buy the canned variety, when you can make a much better tasting homemade biscuit in just a few minutes? In the past I've used the basic biscuit recipe from my red and white checkered cookbook...you know the one, it's probably sitting on almost every cook's shelf. While it produces a perfectly tasty biscuit, it's not the melt-in-your-mouth kind that has you closing your eyes and saying "mmmmmmmmmmm".
I recently came across the perfect biscuit recipe, one with the aforementioned criteria. It is worth your while to head over to Pinch My Salt to read the full post, since it has many tips and tricks to help you get the optimal results. One thing that stands out in this recipe is the 500 degree oven it calls for, this high temperature and the evil shenanigans of my oven, are what resulted in my near third degree burns. The other major difference is the flour. I won't go into full detail, you can read that in the original post, but this recipe uses a mixture of cake flour and all-purpose flour. This results in a lower protein content which helps with a tender, fluffy biscuit. Try these....trust me you won't be sorry.
So Good Buttermilk Biscuits
1 1/4 cup cake flour
3/4 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup butter, cut into small chunks
3/4 cup buttermilk
Set your oven to 500 degrees. It is important to have everything set up before you make your biscuits: Cut your butter into small pieces, place in a bowl and return to the fridge. Put your buttermilk in a measuring cup, and set aside. Lightly flour your work surface and keep a little extra flour aside for your biscuit cutter and hands. Set out your biscuit cutter and an un-greased baking sheet.
**In a medium-large bowl, whisk flours, baking powder, baking soda and salt until well blended. Cut in butter with a fork, pastry blender, or your fingertips, until you get coarse crumbs. Add the buttermilk to the flour mixture and stir lightly until the dough just comes together in a ball. It will look shaggy and uneven.
**Turn dough out onto floured surface. With floured hands, gently knead the dough a few times to finish mixing. Pat into a 3/4-1 inch thick circle. Cut biscuits my pressing straight down, do not twist the cutter. Form any scraps into extra biscuits using your hands. Don't re-roll the dough. Place the biscuits on a baking sheet so that the sides are touching. Optional: Brush melted butter over the tops of biscuits before baking.
**Put the baking sheet on the middle rack of your preheated oven. Bake for 8-10 minutes, or until the tops are golden brown. Mine took about 9 minutes. Remove biscuits to a cooling rack for a few minutes. Eat warm and enjoy!
Tips: My mother always taught me to handle your biscuit dough as little as possible. Also, my grandfather (who was a baker) said to never twist the biscuit cutter while pressing down, this pinches the dough and they will not turn out as fluffy. Make sure your butter is cold. Do not bring it out until you are ready to cut it into the flour.
(Recipe from Pinch My Salt)