Best Buttermilk Biscuits
Although not really a dessert,
good ole Southern Buttermilk Biscuits are frequently the basis for a favorite Summer confection known as Strawberry Shortcake. Make
a batch of these biscuits, split in half, spread just
a tad of homemade strawberry jam over the cut sides, then spoon over gobs
of fresh strawberries. Top with a dollop of fresh whipped cream, and (as
my fiancé would add) it will make you want to slap your granny!
Biscuits appear to be the
simplest of all breads to make, but they are anything but. Made merely
from a mixture of flour, leavening (baking powder or soda), salt, fat (usually
butter), and liquid (buttermilk or cream), there are strict rules to follow to
provide the tender, moist, smooth, airy, delicious confections our grandmothers
made.
Topping that list of rules is to
keep everything COLD, just like pie crust. Freeze your butter. No
kidding. If you have a food processor, great.
Cut up the butter into 1/4 inch pieces and add to your dry ingredients, pulsing
8 or 10 times until the butter is evenly mixed. OR, do it the
old-fashioned way: get out a box grater. Put your dry ingredients
into a large bowl (chill the dry stuff first) and rub the frozen butter against
the large holes in the grater placed over the bowl with the dry
ingredients. Using your fingertips (not hands), quickly “rub” the pieces
of butter into the dry stuff. Then pop back into the freezer again to re-chill.
Little visible bits of butter are great for biscuits, so don’t worry that the
butter must be perfectly incorporated.
And understand you will end up
with a soft, slightly sticky dough. The wet
dough will create steam when the biscuits bake and this steam will ensure a
light, airy texture.
The reason for chilling is
simple. If the fat (butter) softens and binds with the dry ingredients
during rubbing, it will form a pasty goo. The
spaces between the flour particles collapse and the biscuits become as heavy as
lead. Chilling is the secret to preventing this.
After rubbing in the butter,
buttermilk is added and the dough is stirred just until the ingredients are
bound together. You’re trying NOT to create gluten here.
A word about
flour here. The
very best biscuits are made using equal parts of all purpose flour and cake
flour. If you don’t have cake flour on hand, substitute all purpose
flour, but increase the buttermilk by 2 tablespoons.
Finally, biscuits need quick heat
to cook properly. So make certain your oven is preheated and you place
your biscuits in the very center of the oven to cook. As soon as they are
light brown, they are done, and overcooking them will dry them out in a flash.
If there is a delay before you
will be serving them, you can easily make the dough several hours in advance,
keep chilled in the fridge, and bake when needed. They will still
rise well.
Buttermilk Biscuits To Die For
1 cup (5 oz.) unbleached all-purpose flour
1 cup (4 oz) plain cake flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. sugar (or Splenda)
1/2 tsp. salt
8 Tbsp. (1 stick) frozen unsalted butter (see above text)
3/4 cup cold buttermilk (plus 2
Tbsp if you don’t have cake flour)
Preheat your oven to 450 degrees
and place rack in the middle position.
Place the flours, baking powder,
baking soda, sugar and salt in a large bown or into
your food processor fitted with the metal blade. Pulse for 2-3 times in
the processor, or combine in the large bowl using a whisk to evenly mix the dry
ingredients.
(Again, see above text for how to
incorporate butter)
If using a processor, cut the
butter into 1/4 inch cubes and add to the processor, pulsing 8-10 times to
incorporate. If making by hand, grate the frozen butter into your bowl of
dry ingredients and quickly “rub” the butter into the dry ingredients.
Using either method, the mixture will resemble coarse cornmeal with several
larger lumps of butter.
Place the bowl into the fridge to
chill for at least 15 minutes.
Next comes
the buttermilk. If using a processor, pour the buttermilk evenly over the
dough. Using about 8-10 pulses, process until the dough gathers into
moist clumps. If making by hand, stir in the buttermilk with a rubber
spatula or fork until the mixture forms a soft, slightly sticky ball.
Transfer the dough onto a lightly
floured surface and quickly form into a rough ball. Be careful to mix as
little extra flour into the mix as possible. Divide the dough into
quarters and then cut each quarter into thirds. Quickly and gently shape
each piece into a rough ball and place on an ungreased baking sheet. (At
this point, you can wrap the stuff in plastic and refrigerate for up to four
hours.
I make mine in a large
(12″) iron skilled that has been preheated for five minutes. I
place the rounds with sides touching into the skillet and brush the tops
liberally with melted butter.
Bake until the biscuit tops are
light brown, or for about 10-12 minutes. Serve immediately to the
adoration of anyone around you.