Wednesday, May 7, 2008

Buttermilk Biscuits

Nothing beats a good biscuit, especially if you have a delicious jam to go with them. This recipe from Canadian Living's Weekends Cookbook Special, bake up light, buttery, and flaky in hardly any time at all. I like to use real buttermilk for this recipe, because it gives you the most flavour. The trick with biscuits is to handle them as little as possible, and make sure to use really cold butter. Follow those rules and you'll be rewarded with light and fluffy biscuits, every single time.

2 1/2 cups flour
2 tbsp sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup cold cubed butter
1 cup buttermilk (in a pinch use regular milk with 1 tsp vinegar or lemon juice)
1 egg

Pre heat oven to 400 F

Whisk the flour, sugar, baking powder, baking soda, and salt together in a bowl. Cut in the butter with two knives or a pastry cutter until the mixture resembles coarse crumbs. In a separate bowl, whisk together the egg and buttermilk, then stir it into the flour mixture to make a soft dough.

Turn the dough out onto a lightly floured counter and knead gently until just until it comes together. Pat into a 1 inch thick round and then cut into rounds with a 3 inch cookie cutter. Place on a baking sheet and bake for 12-15 minutes.

Remove to rack and allow to cool.

Makes 9-12 biscuits
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