Buttermilk Biscuits
Making biscuits brings me back to my Grandmother’s kitchen. During the summers growing up I would spend several weeks with her. Because she did not drive we would spend time around her house and garden but most of our time was spent in the kitchen. One of my favorite activites was to cook with her. Biscuits were her speciality, she served them with every meal.
My Mom told me a story that she tried to capture her recipe but was not able to as Mammy did not measure any ingredient, she cooked by touch and intuition. Several years ago I attended a biscuit class at Tablespoon Cooking Co. in Cincinnati OH and found what is the closest to my grandmothers biscuits. Enjoy the process. I hope this brings you back to time spent with the ones you love.
INGREDIENTS
865 grams (5 1/2 cups all purpose flour)
2 tablespoon baking powder
2 teaspoon baking soda
2 tablespoon kosher salt
340 grams (3 sticks) cold, unsalted butter, grated or cut into 1/2 dice
3 cups cold full fat buttermilk
DIRECTIONS
Preheat oven 450°F
Line a baking sheet with parchment paper and set aside.
In a medium bowl, wisk together the flour, baking powder, baking soda and salt.
Add butter, using your fingers, rub the butter into the flour to resemble course meal.
Make a well in the center the flour mixture and pour in cold buttermilk. Use a rubber spatula to stir until combined and moistened.
Turn the dough out onto a floured work surface. Lightly knead the dough a few times just until it comes together and is evenly moistened. Pat the dough into a rectangle about 3/4” thick. Use a bench scraper or knife to cut the dough into 2 1/2” squares.
Place biscuits onto baking sheet about 2 inches apart. Brush the top of the biscuits with melted butter and sprinkle with flaky salt (Maldon). Place in the refrigerator to chill for 30 minutes. While the biscuits are chilling, preheat oven to 450°F degrees.
Place chilled biscuits, on middle rack, rotating half way through the baking time, until they are golden brown, about 10-12 minutes. Allow to cool on the baking sheet for 2-3 minutes and then transfer to a wire rack until they are cool enough to handle. Serve immediately.
Yield: 16-20 pieces
These biscuits freeze great, after the biscuits have been cut and placed on bake sheet place in freezer for at least one hour or until frozen. After the biscuits are frozen, place in zip lock bag until ready to bake.
