Sunday, November 15, 2009

Years of being duped

For years I have been led to believe that Duncan Hines was the master of frosting, Aunt Jemima had the lock down on pancakes, Pilsbury was the king of biscuits, Betty Crocker....well, you get where I'm going with this right. Pop open a can or a box and whip up some deliciousness in no time flat, right? Wrong! A couple of years ago I decided to be bold (and a bit crazy) and whip up a carrot cake from scratch. I'd never made anything from scratch before. It just seemed like something that only grandmothers and Stepford wives did. And a carrot cake? Seems a bit complicated for a first attempt, but it was the most delicious slice of cream cheese frosted heaven that I'd ever tasted. After the carrot cake came the lemon buttercream frosting on homemade lemon cupcakes (um, I like cake and cake-type foods). Since that day, if I can make it from scratch, I will make it from scratch. Sunday is generally buttermilk biscuit day around here. I make a big batch and we all have breakfast together (well, the hubby works Saturday nights, so he usually has breakfast a few hours after the rest of us). I was too lazy this morning to whip up a batch, so instead of making my own, I thought I'd share the recipe and maybe someone else will start their own buttermilk biscuit Sunday. Bijou is getting her practice in now. Enjoy!

Buttermilk Biscuits

3 cups all purpose flour
3 tbsp sugar (optional, I leave this out a lot)
3 tsp baking powder
rounded 1/2 tsp of salt
1/2 tsp baking soda
1 stick of butter (cold and cut into cubes)
1 1/2 cup of cold well shaken buttermilk

Preheat oven to 425. Mix dry ingredients in a large bowl. Sift into another bowl. Use a fork or a pastry cutter to cut in the butter. The consistency will be like moist sand. Some large lumps of butter left in are fine, you don't want to over work it. Stir in the buttermilk and mix until the dough sticks together and forms a ball. On a floured surface knead the dough 4 - 6 times. It is VERY important to ONLY knead 4 - 6 times. If you knead too much your biscuits will be tough.
Arrange on a non stick baking sheet (I use my pizza pan) so that the biscuit are just touching one another. Brush the tops with milk. Bake until golden brown, about 20 minutes.

On a couple of occasions I have added cinnamon to the biscuit dough and made a brown sugar glaze to spoon over them once they come out of the oven. Enjoy with a big glass of milk. Don't they look SUPER DELICIOUS?!!!! They are!!

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