Ever since hubby introduced us to the joys of eating breakfast saugage gravy, he also taught us to enjoy this wonderful topping on a freshly baked biscuit. Biscuits would mean a different thing to different people. For the English, biscuits would be hard tack, for a Filipino it would be some form of crackers. But for Americans, biscuits are flaky, buttery risen goodness of quick bread.
Lemme share with you my favorite biscuit recipe. These are quick to do and is good with bacon and eggs (if you don't have sausages).
Buttermilk Biscuits
Ingredients
2 cups unbleached all purpose flour
1 tablespoon sugar
1 tablespoon cornstarch
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch pieces
3/4 cup chilled buttermilk (1 cup milk + 1 tbsp vinegar or lemon juice)
Preparation
Preheat oven to 450°F. Sift first 6 ingredients into large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Add buttermilk and stir until dough forms.
Turn dough out onto floured surface; knead until smooth, about 8 turns. Roll out dough to 1-inch thickness. Using 2-inch-diameter biscuit cutter or cookie cutter, cut out biscuits. Gather scraps; roll out to 1-inch thickness and cut out additional biscuits.
Transfer biscuits to large ungreased baking sheet. Bake until golden, about 12 minutes. Serve warm.
No comments:
Post a Comment