Thursday, June 25, 2015

Buttermilk Biscuits

These were served with our fried chicken on Sunday.  I have to say that I ate one. They were delicious.  I didnt want to eat one.  THey called to me in all their gluten goodness, buttery and rich.  It was sublime.  I'd do it all over again.  But I really must find a gluten free biscuit that is just as superior.

Now, fat and gluten aside, its time for me to adjust my eating even more. After being of the 50 ish age and finding out my labs were a touch on the "bad" side, I have to adjust my eating even more.  Ugh.  Its okay.  I am kind of enjoying this journey.  I have learned a lot about health and wellness.  I have learned a lot about loving myself more so that I want to do it for my self.  I am getting there.  Weight is starting to come off.  Very slow.  I am totally happy that it is moving in the right direction.

Buttermilk Biscuits

2 cups unbleached all-purpose flour, plus more for dusting the board
1/4 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon kosher salt or 1 teaspoon salt
6 tablespoons unsalted butter, very cold
1 cup buttermilk ( approximate)

Preheat your oven to 450°F.

Combine the dry ingredients in a bowl.  Use a pastry blender to add in the cold butter. Add the buttermilk and mix JUST until combined. If it is dry, add a bit more buttermilk. The dough should be very wet.

Turn the dough out onto a floured surface. Gently, gently gather up and pat the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.

Cut into rounds. You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.

Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other. Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.

Do not over bake.

A couple tips: 

The more you handle the dough the tougher your end product will be.

If you have a food processor it will make better biscuits.

You also must pat the dough out with your hands, lightly.  Rolling with a rolling pin is a way to overstimulate the gluten, resulting in a tougher biscuit.

You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month. When you want fresh biscuits, place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.

135 calories for one biscuit, if you make 12.

1 comment:

Laura. said...

Ooh these looks gorgeous, I want to try them

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