It’s Biscuit Time… (I’ve included a link here to a song I love, because I think it’s fun to replace the word “business” with “biscuit” whenever possible)
It has been a long hiatus, hopefully at least two people besides Lacey and I, still read our hibernating food blog. I could give excuses for my inconsistency, (I just started and new job, the holidays and such), mostly though I’ve just been lazy. Not so lazy though that I haven’t been baking. If you check out my instagram you’ll see proof: mac and cheese, milk-crumb blueberry cookies, raspberry bars, calzones and more… Well this bake-fest I’ve started all begin with these biscuits. My friend Liz was an assistant baker at a local bakery so I asked her to show me a few of her biscuit baking techniques: (I could not find my biscuit cutter, so that’s why there heart-shaped, but I think it is kind of cute.)
The biscuit recipe:
13.71 oz flour
.13 oz salt
.86 oz baking powder
3.47 oz butter
8 oz buttermilk
1. Preheat oven to 350 degrees
2. Combine flour, salt, baking powder (yes this seems like a lot of baking powder, but hey these biscuits are fluffy.)
3. Blend in the butter on a medium speed for 4 minutes
4. Next add the buttermilk and the dough should come together wait for the bits at the bottom of the bowl to get mixed in
5. Once combined knead in bowl for 1 minute
6. Then with floured hands take the dough and ball up into a cabbage tuck the ends in slightly without ripping the dough (picture example)
7. Roll out the dough on a floured surface and cut into 6-8 biscuits
8. Place biscuits on baking sheet covered with parchment and put them in oven
9. Wait 10-14 minutes, in the mean time melt some butter and when the biscuits are done take them out and brush with melted butter immediately.
10. Serve piping hot, with gravy, eggs, butter or plain, it’s time to eat!
More Biscuit photos:
-
- the dough circle
-
- cabbage ball it
-
- improvise
-
- before
-
- after
enamoredwithfood 