September 1, 2010
I have a confession. I am addicted. I should probably preface this by saying, "Hello. My name is Amber, and I'm a TJ Maxxaholic." If you're lucky enough to have one of these stores near you, you probably know what I mean. It is my weekly crack. My shameful obsession. On any given day (OK, maybe not EVERY day) I can be seen slinking from my car and making a dash for the front doors. My mission: The feeling of glee when I find my treasure - er- great deal, and take said treasure home. Some TJ Maxxistas may head for the purse section, others the clothing department, but I make a beeline for the housewares department. It's like walking into a candy shop, with rows of shiny dishes, gleaming utensils, and gadgets galore. I can always find something I need, and not blow my budget either.
What does this have to do with biscuits you say? Well, I happened to pick up a giant tub of Herbes de Provence on their clearance shelf the other day, and since I have been wanting to buy this seasoning for a while, plopped it in my cart. I didn't know at first what I wanted to do with it, but I ended up roasting a chicken with sweet potatoes and apples, and rubbed the chicken with this seasoning. I also whipped up some buttermilk biscuits, and added the Herbes de Provence into the batter. I used my favorite buttermilk biscuit recipe, which I've posted about before here, and they turned out so tasty!
Herbes de Provence & Cheddar 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 Tbsp Herbes de Provence
1/4 cup butter, cut into small chunks
1 cup grated sharp cheddar cheese
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 ungreased 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. Stir in the shredded cheese. 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 mom 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.
(adapted from Pinch My Salt)