Buttermilk Biscuits

There are always those things that you wish you did more often. These could range from writing more letters, reading more books or visiting your grandmother more often. Rather than thinking of something that I want to do and trying to do that certain thing a ton (like writing 10 letters a week), I've resorted to just trying to make these tasks more realistic.

Rather than writing 10 letters a week like I used to (I'm not even kidding), I've set a new goal to rather write everyone once a month. That's more reasonable. Even if this doesn't happen, at least it's more likely to happen.

I've tried to apply this to food as well because I have been known to try to make 8 cakes, 12 pies and 24 batches of cookies in one day (total exaggeration), but I'm learning how to manage and learn how much time things actually take.

I've been trying to plan ahead and be way more realistic with things.

So, instead of making 4 different kinds of biscuits for when my grandparents were here about two days ago, I settled on just one type. It's definitely doable, not unachievable.

It's a good thing that I only made one batch too, because right after I finished making the first batch of biscuits, we immediately made another because they were so delicious and easy to make.

My brother Daniel primarily made the second batch while I took pictures. It was a ton of fun.

A little (a lot, kinda) of flour was spilled, it got a little messy, but that's just what happens! It's totally realistic.

After the butter is worked into a flour mixture, and you pour a whole bunch of buttermilk into the dough, your hands with be covered in sticky dough and you'll be ready to knead.

knead, knead, knead...

roll, roll, roll...

Here comes my favorite part: cutting the biscuits.

Pressing the round biscuit cutter into the dough is so much fun to do!

Now, these biscuits are ready for the oven.

They can be pretty close to each other because they do not expand very much.

Once they have been in the oven for a bit, brush them with melted butter. Then, you can stick them back in the oven to brown just a bit more.

They are the perfect thing to serve breakfast, lunch or dinner. All three meals would be suitable as well!

Now, for a real dog picture. Boss is in love with Daniel, who just sprinkled a whole lot of flour on his face. It happens!

Buttermilk Biscuits

from In the Green Kitchen: Techniques to Learn by Heart

makes about 18 biscuits 

Ingredients:

5 cups all-purpose flour

1 1/2 tablespoons baking powder

1 tablespoon kosher salt

1/2 cup + 2 tablespoons unsalted butter, chilled, cut into small cubes

1 3/4 to 2 cups buttermilk

3 tablespoons unsalted butter, melted 

Directions: 

Preheat oven to 500F. Line a baking sheet with parchment and set aside. 

Combine the flour, baking powder and salt in a large bowl. Stir to combine, and then add the butter. Coat the butter in the flour mixture, then flatten and work into the flour mixture. Leave several flattened disks of butter in the dough. 

Form a well in the bowl out of the flour and butter mixture. Pour 1 3/4 cup buttermilk into the well and stir briefly to combine. If the mixture is too dry to stick together to form a ball of dough, add a little bit more buttermilk. 

Place the dough on a lightly floured surface and knead 8-10 times to form a firm dough. Roll the dough out with a rolling pin to 1/2-inch thickness. With a 2 1/2-inch biscuit cutter, cut as many biscuits as you can out of the dough. 

Place the biscuits on the prepared baking sheet and bake in the preheat oven 8-10 minutes, until golden brown on top. When done, brush with melted butter, stick back in the oven for about 30 seconds, and serve warm.