It’s been pretty quiet in my kitchen this past week. M got rear-ended on Monday and the weekly routine was effected by it. I have done some cooking here and there, but no pictures. Last night I decided that I would try to make some biscuits for breakfast to sit along side some scrambled eggs and bacon. Pretty simple, but that’s all I had in the fridge. I haven’t gone grocery shopping all week, but I knew I had the ingredients to make some of these. I found the recipe this morning on Food Network’s website. It seemed simple enough and I was happy to see that the recipe wouldn’t yield a ton of biscuits! I don’t have anything to compare these to but they are nice and light. Speaking of light, you don’t want to over work the biscuit dough and your wet ingredients should be pretty cold. While I prepped the dry ingredients, my buttermilk, butter and shortening were chilling out in the freezer. Thanks for reading, enjoy!
Southern Biscuits Ingredients – adapted from Alton Brown
- 2 cups flour
- 4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 2 tablespoons butter
- 2 tablespoons shortening
- 1 cup buttermilk, chilled
Preheat oven to 450 degrees.
In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don’t want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that’s life.)
Bake until biscuits are tall and light gold on top, 15 to 20 minutes.
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