Let’s make something

I think I should post a recipe.  It’s been too long since one of those.  I mean isn’t that what I made this blog for?  Apology number 546.

Let’s make something:

get your self some butter.  Extra cold and unsalted.  Take a cheese grater and do your thing.

Now whisk yourselves yourself a little flour, baking powder, sugar and salt.

Now back to that butter pile… the essence!

Add it to your flour mixture and gently toss the mixture together evenly

add some buttermilk

\

and get chyo hands diiirty!

here we are

flour a surface

now turn out your dough

knead once or twice…

maybe three times

and make yourself a ball

oh sweet ball…

now get at it with that damn rolling-pin!

give it all you got, only a few whacks to express the oppression!!

ok calm down and roll it out

give it a fold and cut em out, i used a cup about 3-4 inches in diameter

Warning not to get too into dough beating… or you’ll end up with ones like these.

Opps.

I mean they will still taste good.

But alas, do it right and here we are:

glorious to behold.

and now go ahead and treat yourself to a turkey, avocado, egg n cheese biscuit ‘wich

extra fresh cracked pepper.  I’m addicted.  Truffle salt if you have it. yess….

you will be glad you did.

Ici:

Buttermilk Biscuits

(from Homesick Texan and browniesfordinner.com )

Makes 10-12 biscuits.

2 cups all-purpose flour

1 tablespoon baking powder  (don’t mix this up with baking soda.  big mistake, I don’t want to talk about it.)

1 teaspoon sugar

1/2 teaspoon salt

1 stick (1/2 cup or 8 tablespoons) butter, cold

3/4 cup buttermilk

Preheat oven to 450 degrees.

Mix together all of the dry ingredients.

Using a pastry blender (pre-cheese grate, it’s a christmas miracle!) or your fingers, cut the butter into the dry ingredients until it resembles pea-sized crumbs.

Make a well in the center of the butter-flour mixture and pour in the buttermilk. Stir until the flour is just incorporated but the dough is sticky and loose.

Pour dough onto a floured surface and knead for about 1 minute. The dough should be smooth and no longer wet. (Sprinkle the surface with more flour if the dough is sticking).

Shape the dough into a ball, and hit it with a rolling-pin, turning it and folding it in half every few whacks. Do this for a couple of minutes.

Roll dough until it is 1/4 inch thick and then fold it in half. Cut out your biscuits from the folded dough using a round biscuit cutter or a glass.

Place on a baking sheet lined with a silicon mat or parchment paper. Make sure the biscuits are slightly touching so that they will help each other rise up instead of out.

Bake for 12-15 minutes, until the tops are golden brown.

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