Buttermilk Biscuits

Wow two recipes in one week, not bad.
I posted a picture on Facebook of these when I made them this week
and got lots of requests to post the recipe, so here ya go.

If you have been making bread for years or never once attempted it this is the recipe for you.

These biscuits are exactly how you always want them to turn out 

but have never ben able to get them too.

They are enormous and as fluffy as can be.

Plus they are super duper easy.

One bowl put it all together and mix.

Come on who can't handle that?

Just no shortcuts, follow the recipe exactly and you impress anyone you give them too, even yourself. 

BUTTERMILK BISCUITS

Recipe (slightlyapapted) from chef, Scott Peacock courtesy of The New York Times

Making your own baking powder by combining fresh cream of tartar and baking soda will produce biscuits with the most lift.  Don’t be afraid of the hot oven temperature either as this will allow the heat to get on the biscuits quickly and sufficiently brown their tops.  When forming the dough, mix in the buttermilk until the mixture just holds together.  The last thing you want to do in this recipe is overwork the dough and ruin the biscuits flaky, buttery texture.

INGREDIENTS:

• 1 tablespoon cream of tartar
• 1 1/2 teaspoons baking soda
• 5 cups sifted unbleached all-purpose flour, plus more as needed
• 1 tablespoon kosher salt
• 1/2 cup plus 2 tablespoons unsalted butter, chilled and cut into pieces
• 2 cups chilled cultured buttermilk, plus more as needed
• 3 tablespoons unsalted butter, melted

METHOD:

1. Place a rack in the upper-middle position *(important) of the oven and preheat to 500°.
2. Make your own baking powder by sifting together the cream of tartar and baking soda.
3. In a large bowl, whisk together the salt, baking powder and salt.  Add the butter and quickly work the pieces into the flour with a pastry cutter or the tips of your fingers.  The pieces should be coarsely blended and resemble large peas.
4. Make a well in the center of the bowl and pour in the buttermilk.  Quickly mix the ingredients until the mixture just comes together and forms a shaggy mass.  Add 1-2 more tablespoons of buttermilk if the mixture seems dry.
5. Immediately turn the dough out onto to a generously floured surface and quickly knead the dough about ten times until a ball forms.  Gently flatted the dough and use a lightly floured rolling pin to roll the dough out a thickness of 3/4 inch. *(don't roll too thin keep it a little less than and inching thick)
6. With a fork that has been dipped in flour, pierce the dough at half inch intervals use a drinking glass about 2 1/5-3 inches wide to stamp out the biscuits.  When you have run out of room to stamp out more biscuits, carefully reform the dough and press out as many as you can.
7. Arrange the biscuits  on a parchment lined baking sheet (or a silpat) and bake until golden, about 10-12 minutes.
8. Remove from the oven a brush the tops with the melted butter.  Serve warm with butter, honey and/or jam.

Makes about 10-12 large biscuits

No matter what you like to put on your biscuits, rest assured that if you follow this recipe, you will be rewarded with outstanding results.  You

(#6 sounds more complicated than it is.  Just use the fork and press down about half way into the dough leaving tiny holes about every half inch.  This does not have to be exact but I think it really helped distribute the heat through the biscuit.)

As you can see they are perfect in every way!

Don't they just make you want the smell of fresh warm bread at your house??

My boys sure gobbled them up!!

Enjoy