It’s a miracle; it reached over 40 degrees yesterday!
(shocks, gasps filled with wonder and awe)
Apparently it’s supposed to stay this way for the rest of the week. But I’ll believe that when I see it.
The snow better disappear right before my very eyes!
Though it may be warmer today, I cooked up a storm last weekend during the millionth installment of the Snowpocalypse and have these lovely buttermilk biscuits to share with you!
Can I tell you I’ve been incredibly intimidated by biscuits?
Seriously: these are the first biscuits I’ve ever made from scratch. I always imagined that classic, Southern biscuits would be a challenge, something akin to frying your own doughnuts or making French macarons.
Turns out, biscuits are incredibly simple to make
and then eat in one fell swoop.
I found this recipe in Mark Bittman’s How to Cook Everything, which has been my main go-to for learning new cooking skills. The only problem I had with the recipe is that it only made 8 biscuits…
Eight biscuits are so not enough for a growing girl like myself. Eight biscuits are not enough for anyone.
I need ALL the biscuits available: you can’t just show me how easy it is to bake up tender, flaky biscuits and expect me to be content with less than a dozen.
So that was my biscuit rant for the day. I hope you enjoyed it.
I could rant to you about a multitude of other items on my list, such as the lack of good fried chicken in NJ or my sudden inability to find cinnamon chips anywhere, but I think I’ll keep this post short and sweet today and let you enjoy the somewhat warmer weather we are having here in the Northeast.
I’ll be back on Friday with a to-die-for soup that goes splendidly with these biscuits, so be sure to check back first thing in the morning!
Classic Buttermilk Biscuits
Source: Mark Bittman’s How to Cook Everything
- 2 cups all-purpose flour, plus extra for rolling
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 5 tbsp cold butter, cut into chunks
- 3/4 cup + 2 tbsp buttermilk
- Preheat oven to 400 degrees. Combine flour, baking powder, baking soda, and salt in a large bowl.
- Using either a pastry cutter, two knives, or your fingers, cut butter into flour mixture until the mixture resembles coarse crumbs. Pour in buttermilk and stir until a rough dough comes together and turn out dough onto a lightly floured surface.
- Gently knead dough 3 or 4 times (just so the dough is less shaggy) and pat out to 3/4 inch thickness. Cut into squares (or use a biscuit cutter for round biscuits) and place on an ungreased baking sheet.
- Bake at 400 degrees for 10-15 minutes or until golden brown.
Yields 6-8 biscuits