— cooked up on
July 3, 2011
I love when the weekend arrives, and you can sleep in, hang in your PJs, make a good breakfast and drink a ton of coffee. A full breakfast, too – not the stuff you eat in a hurry during the week. That’s where these bad boys come in – not a complicated recipe, not a complicated feeling of being full and happy after consumption.
The recipe I used this time was from cooks.com. You will need:
2 cups all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 cup cold buttermilk (place in refrigerator until needed)
4 tbsp. butter at room temperature.
1 tbsp. sugar
This is your weapon of choice: the pastry cutter. Biscuit dough must not be overmixed because they are supposed to be light – too much kneading = too much gluten = too much sticking together and not enough flakes.
Preheat oven to 475°F and measure dry ingredients into a medium bowl (sifting is not necessary). Cube the butter and then put on top of the dry ingredients, and then use the pastry cutter to mix up the butter and form a mealy substance (kind of like with my pie crust).
Add the milk (side note: buttermilk is impossible to buy in convenient amounts, so unless you have some around, you can add a tablespoon of vinegar to a cup of regular milk) to the dry ingredients and stir until just combined. And no further! The mixture should not be even or smooth.
Immediately drop by 1/4 cupfuls onto a baking sheet with either parchment or a silpat sheet about 2 inches apart. Bake for 10-15 minutes.
Biscuits are done when golden brown on top and lightly browned on the bottom.
And now you have breakfast. Spread some butter on a couple of them, get your cup of coffee and settle down with your laptop to read that stuff you’ve been meaning to read. It’s going to be a good Saturday.