goat cheese biscuits we've eaten before!).
Ignoring his opinion (not the first time that’s happened, if we’re being honest), I pressed on with my biscuit-making plans. I brought two dozen biscuits to the shower where they were promptly gobbled up, warm from the oven, with a drizzle of honey. Breakfast food or not, I’ve decided people aren’t going to turn down a flaky biscuit, and I thought they paired fantastically with the rest of our BBQ meal.
I studied several different biscuit recipes before settling on this one from Cooking Light. It required a bit of an interesting folding technique, but after reading the directions carefully a few times, I discovered it wasn’t all that difficult. I took extra care to press straight down when cutting out the biscuits to ensure that they didn’t flatten when baking. The finished product was a light biscuit with flaky layers, definitely best served warm with honey or jam!
What’s your opinion when it comes to biscuits? Best served at breakfast only? A BBQ norm? Other thoughts?
Two Years Ago: Banana Blueberry Bread
Flaky Buttermilk Biscuits
from Cooking Light November 2008
-2 cups (9 oz) all-purpose flour
-2 1/2 tsp baking powder
-1/2 tsp salt
-5 tbsp chilled butter, cut into small pieces
-3 tbsp honey
-3/4 cup buttermilk
1. Preheat oven to 400F. Line a baking sheet with parchment paper and set aside.
2. In a large bowl, add flour, baking powder, and salt. Cut in butter with a pastry blender or 2 knives until mixtures resembles coarse meal. Place in the fridge to chill for 10 minutes.
3. In a small bowl, combine the buttermilk and honey, whisking until blended. Add wet mixture to the chilled flour mixture and stir just until moist.
4. Place dough on a lightly floured surface and gently knead 4 times. Shape dough into a 9 x 5-inch rectangle and sprinkle with flour. Fold dough into thirds (as if folding a piece of paper to fit into an envelope). Once folded, roll dough into another 9 x 5-inch rectangle.
5. Sprinkle with flour and fold into thirds again. Gently roll or pat mixture to a 3/4-inch thickness. Use a biscuit cutter (or drinking glass dipped in flour) to cut out dough rounds [a 1 3/4-inch cutter will yield about 14 biscuits].
6. Place biscuits 1 inch apart on prepared baking sheet. Bake for 12 minutes, or until golden. Cool for 2 minutes and then serve warm.