08 September 2007

buttermilk biscuits

So humid here today. Did some good work outside, but took it really easy, as the air was so close. B spent the day reading A Separate Peace, with Dale at his side.

For a late mini lunch I made buttermilk biscuits that B and I ate with sorghum and some blackberries from the garden. Mmm.

2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon sugar
1 stick butter
2/3 cup buttermilk

Preheat the oven to 425 degrees. Grease a cookie sheet. Put the flour, salt, baking powder, baking soda, and sugar in a bowl and whisk together. Cut stick of butter into four or five pieces, and work it into the flour mixture until it resembles cornmeal (I just rub the butter and the flour together with my fingers). Pour in the buttermilk and stir until combined (I use a rubber spatula to do this). Put scoopfuls of the batter onto the cookie sheet (as if you're making large drop cookies; I get nine or ten biscuits out of this recipe). Bake in the preheated oven for 15–20 minutes until done.

(If you don't have buttermilk, leave out the baking soda and increase the baking powder to 4 teaspoons; use milk for the liquid.)

Freeze any you don't eat now. When you want one, wrap it in foil and heat it up in the oven for a few minutes.

You might snip some herbs into the dough, too. Tarragon, rosemary, you name it.

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