Biscuits... with buttermilk

Yes ladies and gentleman with the help of Google search I have managed to make a good southern style buttermilk biscuit. It started when I wanted to make apple cake, but it required buttermilk. So I went to Food Lion assuming buttermilk was sold in a smaller quantity than a 1/2 gallon, like they do with heavy cream usually. I didn't want it sitting in my fridge going bad. Well I assumed WRONG because I could only find it in a 1/2 gallon. I decided I wanted to make apple cake bad enough, so I sucked it up and got the larger container. Why am I so against buttermilk? See I've always associated buttermilk with the words nasty, thick and sour and worst of all... fattening! I went home, made the cake, which was delicious, and then was left with almost the whole container. So Jerod suggested in his southern upbringing wisdom that I should make biscuits.

Now, I've tried to make biscuits in the past and it was a complete sticky failure. But today I got off work, got home, ate lunch and immediately felt like cooking something. Biscuits here I come! First I Googled a Southern Buttermilk Biscuit recipe and found one that had pictures and everything to my joy! Pictures are good for me, I am a visual learner and its even better if I can do something myself with my hands (like make a recipe or touch a model in my Anatomy class).

To give credit where credit is due I got this recipe from this awesome food blog http://www.thehungrymouse.com/.

Oh and I make my biscuits in the food processor, just fyi.

• 2 C all purpose flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1 tsp salt
• 1/2 stick of butter (really really cold butter, cut it and put it back in the fridge for a minute then put in the bowl of the food processor)
• 3/4 C butter milk and a little more if it needs it

Place the flour, baking powder, baking soda and salt in the bowl of the food processor. Pulse a few times.
Cut the butter into cubes and place back in the fridge for a quick minute to make sure it is cold.
Place the butter in the bowl and pulse until it looks like a coarse meal. It doesn't take much, a good 3-4 times. To me it looks like wet sand.
Then stream the buttermilk through the feeder tube slowly until the dough begins to form.

Roll the dough out onto a well floured surface and roll out to about 1/2 inch thick. I use the our crown royal class to make make the biscuits. I just dip it in flour and it works fine. Make as many biscuits as you can get with your dough. I ended up getting about 8 because I made them a little thinner.

If you're going to bake em right then and there then you need the oven at 450 degrees and bake for 10-12 minutes. I always watch everything because our oven can be funny sometimes.

You can freeze biscuits! Line a baking sheet with parchment or wax paper. Place the biscuits on the pan so they are not touching. Freeze them for about 7 hours or overnight depending on when you make them. You want them to be frozen through. Then stick them in a freezer bag. You will want to add 8-10 minutes to the cooking time but I would keep an eye on them.

Moral of the story is... buttermilk is probably still bad but it really makes the difference in biscuits. :-)

Here are the biscuits in the freezer.

dmj