Tuesday, January 28, 2014

Cream Biscuits, two ways

These cream biscuits are SO amazing…I'll show you how to make the dough, then two ways to put them together.




This recipe was inspired by one in the Founding Farmers cookbook.

Ingredients

2 cups all-purpose flour
2 cups cake flour [if you don't have any, here's how to make a substitute, from Joy the Baker]
2 teaspoons salt
3 tablespoons sugar
1/8 cup baking powder
1 and 1/2 sticks of cold butter [3/4 cup or 12 tablespoons]
3/4 cup buttermilk

Directions

Put the flours, salt, sugar, and baking powder in a large bowl.



Cut up one stick of butter in half longwise, then cut both halves in half longwise.  Then cut each 1/4 stick into 6 to 8 pieces.  Add them to the flour mixture.

Melt the other half stick and add to the flour mixture.

Add 1/2 cup of buttermilk to the flour mixture.



Using one or two knives, slash at the mixture to break the butter pieces up.  You want the butter pieces to be pea size.  I rub the flour mixture through my hands toward the end of the process.  It should look something like this:


Cover with plastic wrap or a dishtowel, and refrigerate for an hour.

After 30 to 40 minutes, preheat your oven to 325 degrees.

*Rustic biscuits*

When an hour has passed, take the bowl out of the refrigerator.

Drizzle in a little buttermilk at a time, mixing it in with your hands, until the dough stays together when you squeeze it in your hands.  It will look a little bit like popcorn:


I formed my rustic biscuits by pushing the dough into a 2.5 inch ring, like this:


But you can form them by hand as well!

Place the biscuits on a cooking sheet.



Melt a little butter, and brush it onto the top of the biscuits.

Bake for 20 to 25 minutes, or until the bottoms of the biscuits are golden brown…just lift them up a little and take a peek!

This method makes gorgeous, crumbly biscuits…good for spreading with jam, crumbling into soup or stew, or pouring sausage gravy over.  If you want a more traditional biscuit shape, here's how you do it:

*Rolled and cut-out biscuits*

When an hour has passed, take the bowl out of the refrigerator.

Drizzle in the buttermilk a little at a time, mixing with your hands, until the dough can be formed together into a giant ball without crumbs.  [You'll use more buttermilk with this method.]

Flour your surface, and roll the biscuits out until the dough is 3/4 inch thick.

Cut the biscuits out with a cutter (or upside down glass) and place on a cookie sheet.

that last one is kind of smushed!


Melt some butter, and brush in on the tops of the biscuits.

Bake for 20 to 25 minutes, or until the bottoms of the biscuits are golden brown.

This method makes the classic biscuit shape…good for cutting open and spreading with jam, making ham sandwiches, or even making strawberry shortcake.

***

I prefer the rustic, crumbly kind…but you can make them either way, or even both ways!



- Sugar Baby

No comments:

Post a Comment