Saturday, October 26, 2013
Sweet Buttermilk Biscuits
It is my opinion that families in Kentucky are divided into two categories: Biscuit families and yeast roll families. I could be very wrong about that. My opinions certainly do not represent the entire state of Kentucky--just a very small part of it. I come from a yeast roll family. My aunt Elvany (Her real name was Elvira, really) made the most delicious yeast rolls that have been a part of every family event for as long as I can remember. They're good. Very good. What I can't figure out is why we don't have a biscuit recipe floating around this family somewhere. Maybe we do and someone just isn't sharing. Shame on you. I am absolutely sure that my great-grandmother McCauley had a biscuit recipe that she handed down to my Gom-gom and for some reason it never made it any further.
Well, that stops here and now. After searching for two years for a biscuit recipe that I will hand down to my non-existent children, I finally found it. I'm not kidding. Two years!! The struggle has been real. I wasn't looking for texture as much as taste, buttery, savory yet a hint of sweetness. I've given up several times and just settled for frozen biscuits from the grocery. They're good, don't get me wrong, and the convenience of being able to just pull a couple out at a time was a perk. Not anymore though. Thanks to those geniuses over at A Family Feast, I now have a delicious, buttery biscuit recipe that I can hand down to generations that I'm not producing. I've become obsessed with these biscuits, making a batch every week for the past 3 weeks. Crispy on the bottom yet light and fluffy but dense at the same time. That makes zero sense, I know. You just have to taste them to know what I'm talking about. They go great with gravy or as a sausage sandwich. They pair extremely well with beef stew to soak up every bit of that goodness. I could seriously go on for days about them.
Giving credit where credit is due, you can go here for the original recipe. I will continue to be eternally grateful that A Family Feast has ended my search for the perfect biscuit. I feel like I will have so much free time!
Sweet Buttermilk Biscuits
6 tablespoons unsalted butter
2 cups all purpose flour
1 tablespoon sugar
1/4 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt
1 cup buttermilk
Preheat oven to 450 degrees. Cut butter into small pieces and place it in the freezer so that it stays cold. Mix all the dry ingredients in a large bowl. Using a pastry cutter, cut the butter into the flour mixture. (I don't have a pasty cutter so I use 2 forks). Next add the buttermilk and stir until the dough is mixed but still a bit tacky. Pour the dough onto a floured surface and shape into a rectangle. Fold the dough onto itself 6 times and spread to a 1-inch thickness. Cut into biscuits. The original recipes says that leftover dough can be combined and cut again but just once. Place biscuits on a cookie sheet almost touching. Bake for 12 to 15 minutes. I brush melted butter on the top once they are out of the oven.
Enjoy these biscuits and wow your family and friends with them!