this recipe from Food in Jars. The Wonderkid prefers to eat Applebutter on his biscuits so we had two jars open this morning.
It was a yummy meal on a cold day. I think everyone was quite pleased. This recipe made it into the "big project" I'm working on. I'll share it also. This is a modified recipe from Martha Stewart Magazine.
4 cups King Arthur flour, plus more for dusting
4 teaspoons baking powder
1 teaspoon baking soda
1 ½ teaspoons salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter cut into pieces
2 cups buttermilk (I use lowfat, no one will ever know the difference)
2 teaspoons cayenne pepper (optional)
3 cups grated cheddar cheese (optional)
- Preheat oven to 500F. In a medium bowl, whisk flour, baking powder, baking soda, salt, sugar and cayenne pepper. Add butter; using a pastry blender or two knives, cut mixture in until mixture resembles coarse crumbs.
- Add the buttermilk; stir just until mixture comes together; batter will be sticky. Transfer to lightly floured work surface; use floured fingers to pat dough to 1 inch thickness. Use a 2 inch round biscuit cutter or cookie cutter to cut biscuits as close together as possible to minimize scraps.
- Transfer to baking sheet; bake at 500 degrees for just 4 minutes then turn down over to bake at 375Ffor 20 – 25 minutes. Remove from oven; cool on a wire rack. Serve warm.
OK – here are some modifications. You can leave out the cheddar cheese and/or the cayenne pepper. These are good biscuits any way you do them. I normally make them as layered biscuits. If you do that you would change it this way:
Once you have the batter and it is sticky,
- On a lightly floured surface, gently roll dough into an 8 x 11 rectangle.
- Fold the top and bottom thirds inward, overlapping at the center of the dough.
- Turn the dough a quarter turn; then repeat steps 1 and 2.
- Wrap dough in plastic wrap and chill for 30 minutes.
- Remove plastic wrap and roll out to ½ inch thickness. Then cut with same biscuit cutter as step 2 above. Continue with steps.
Notes about biscuits
- Don’t overwork the dough. If you do that it will be tough.
- Chilling the dough creates the pockets that makes the biscuits flaky.
- You can use powdered buttermilk instead of fresh if you want. It is much better with buttermilk than with regular milk.
- Use a sharp utensil to cut them and don’t twist it, they won’t rise well if you twist the cutting utensil.