Friday, July 23, 2010

Buttermilk (Disco) Biscuits

These have got to be the most simple biscuits one can ever make. Also, some of the most delicious because of how buttery and soft they are. They're not yeasted, so there's no rising time involved. The only slightly 'work' part to it is rolling out the (slightly sticky) dough and cutting out the circles (with a cup, for example). But you don't even have to do that, you could just roll up balls and flatten them on the surface of your baking sheet.

Best part was that I made a ton and froze some unbaked. This I did by laying them flat on a baking sheet and putting the whole sheet in the freezer. When the unbaked biscuits were frozen, I took them off the sheet and bagged them and put them back in the freezer. (Bagging them before they're frozen will result in them all sticking together into one big biscuit)

Then, when you have a craving for the biscuits, just turn up the oven to 200C and pop them in there, still frozen. No need to preheat the oven. Just wait about 15 minutes and you'll have freshly baked biscuits without without any mess or prep. This is especially convenient for making a special breakfast. I used these when my family was in town the other week and whipped up some vegetarian gravy to pour over them. I also love to make eggs benedict when there's the occassion. I would never make the hollandaise sauce for myself, but with company it's soo nice. So I think the buttermilk biscuits are the best thing to serve eggs benedict on.

To the recipe finally?

2 cups flour

4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
4 tablespoons butter, chilled and cubed
1 cup buttermilk, chilled (in Finland this is known as Piima and is a common drink option in lunch cafeterias, as well as homemade beer and other milk)

1.) First mix the dry ingredients.
2.) Mix in the butter, with your hands if you like, it goes faster that way. Work fast so that the butter doesn't melt. Mix until the mixture resembles bread crumbs.
3.) Into a small well in the center of the mixture, pour in the buttermilk and mix in just enough that the dough all holds together.
4.) Roll out onto a lightly floured surface into about 1'' thick.
5.) Using a wide cup or cutter, cut out rounds of about 3'' in diameter (or however big you want your biscuits, but remember they will rise quite a lot!) Re-roll and re-use the scrap dough and make as many biscuits as you can.
6.) Bake in a preheated oven 200C for 15-20 minutes (or freeze some if you like). They should be tall and golden by then.

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