biscuits – Audrey's 74 A blog by Giulia Doyle Tue, 31 Jan 2017 21:28:05 +0000 en-US hourly 1 https://wordpress.org/?v=5.1.16 My Pot-luck Biscuits /2013/04/01/pot-luck-biscuits/ Mon, 01 Apr 2013 10:01:09 +0000 http://www.audrey74.com/?p=600 Audrey's BiscuitsWe had a work pot-luck before the Easter long weekend. I was told that there would be enough desserts, so I should bring something else. Not sure why, but I decided to  attempt biscuits – they are a good side, versatile enough to accompany a variety of pot-luck meals and pretty easy to make. Looking online there are a million different recipes boasting to give you the best biscuits you’ve ever had. Some are light and fluffy, others are crumbly. Some need yeast, others don’t and some you drop on your cookie sheet, while others you cut the dough into circles. Being overwhelmed with choices, I opted to take out my ‘Martha’s American Food Cookbook’. Her buttermilk biscuits are just slightly different in the book than on her website, but it was simple and straightforward and that’s what I was looking for.

If you have time, bake them right before serving – they’ll be at their best. But even if you don’t – warm them up and serve them with butter and a little jam for breakfast or as a companion to your salad or meat dish. They are simple and delish!

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Buttermilk Biscuits - Martha's American Food page 201 (South)

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: 1 dozen

Ingredients

  • 2 1/4 cup all-purpose flour, plus more for dusting
  • 2 1/4 teaspoons baking powder
  • 1 teaspoon sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 6 tablespoons cold unsalted butter, cut into small pieces
  • 1 cup buttermilk

Instructions

  1. Preheat oven to 450F. Sift together flour, baking powder, sugar, salt, and baking soda into a medium bowl. Work in butter with your fingers or a pastry blender until mixture resembles coarse meal. Mix in buttermilk with your hands until just combined.
  2. Turn out dough onto a lightly floured surface and pat into a 7-inch disk about 1 inch thick. Cut out 12 rounds with a floured 2-inch biscuit cutter, gathering an patting out scraps as necessary.
  3. Arrange rounds on a parchment-lined baking sheet. Bake until cooked through and golden brown, rotating sheet halfway through, 10-15 minutes.

Notes

Watch your time on these - I cooked my first batch a minute or two too long.

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Audrey's Biscuits

 

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