Tuesday, February 7, 2012

Guest Post: Vibrant Serenity- Southern Buttermilk Biscuits


Hey y'all, I'm Laina from







While Courtney's on vacation, I thought I'd drop by and share my favorite biscuit recipe with you.





Since most of y'all don't know me, I would like to introduce myself a bit, first.










I am a 30 year old housewife, who was born and raised in the Texas Panhandle (Lubbock and Amarillo, to be exact). I'm now married to a wonderful Danish man, and living in Denmark. I've been living in Denmark for the past year and a half. I started my blog back in June of last year as both a way to show my friends and family back home what life is like here, as well as a creative outlet. I love cooking, painting, and just being creative. So, my blog is a bit of a hodgepodge of those, with a bit of life thrown in as well.










I've had to adapt to life here, one fine example is a lack of canned biscuits. You can buy croissant dough in a can, and refrigerated pie dough, pizza dough, and even pølsehorn dough (which is the Danish version of pigs in a blanket...more like a pizza dough), but you can't get biscuit dough. Most Danes don't even know what a biscuit is!





Now, on to my go-to buttermilk biscuit recipe.






Southern Buttermilk Biscuits
2 cups (198 grams) all purpose flour
1 tablespoon (11 grams) baking powder
1/4 teaspoon (1 gram) baking soda
1 teaspoon (5 grams) salt
6 tablespoons (86 grams) cold, unsalted butter
1 cup (244 grams about 240mL) buttermilk (if you don't have buttermilk, mix 1 tablespoon of white vinegar or lemon juice + milk to equal 1 cup and let rest for 10 minutes.)


Preheat oven to 450F/232C




Grease a baking sheet (or line it with parchment paper)


Mix dry ingredients in a bowl.


Cut butter into small chunks, and then cut into the flour. (A food processor or hand mixer will make this part go by faster.)






Add your buttermilk and mix until combined, be careful to not over mix.


Lightly flour your working surface and turn out the dough.


Knead dough no more than 8 times and gently pat the dough down until it's about an inch thick.


Use a biscuit cutter (or in my case a wine glass) and firmly push it straight down into the dough, then twist.




Cut out all your biscuits and place them your greased (or parchment lined) baking sheet.




**Now here's the trick, biscuit dough doesn't like to be messed with. If you only kneaded the dough 8 times, you can gently fold and knead the scraps together to make more biscuits. I never knead my dough more than 12 times and almost always use all of the dough. The more you play with it and knead it, the tougher your biscuits will be.




Once all of the biscuits are cut out, pop them in the oven for about 12 minutes, or until they are a golden brown on the tops and bottoms, taking care to not over bake.






Or, If you want, you can skip the baking and just freeze them on the cookie sheet. They will be good for about a month or two. When you're ready to bake, just pop your frozen biscuits into the 450F/232C oven for double the time and enjoy.






I'd like to thank Courtney, for having me here today and introducing me to all of you, her wonderful followers! I hope to see y'all around!






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