Skip to main content

Buttermilk Biscuits - Yum!

This morning I finally got to make the buttermilk biscuits I've been hoping for the last two days. As I guessed, they took only a while to make (the recipe was ready by the time the oven was done preheating) and they were done in 17 minutes (the recipe said 15 - 20, I split the difference).

Quintessential Buttermilk Biscuit
I think I must have done something weird with it though, maybe with the butter; the biscuits looked and tasted good, but I thought maybe they were a little chewy. Herself agreed with me, too. She had them with butter; I had them plain. Biscuits aren't supposed to be chewy, are they? Maybe a problem with cutting in the butter. You could tell I haven't made biscuits for quite a while.

So there it is, I've now made the Buttermilk Loaf and the Buttermilk Biscuits - both good but with each their own problems. I'll try them again, later.

God speed, and remember: All sorrows are less with bread.

Edit: Added a picture.
Labels:

Comments

  1. EsteisJune 25, 2011 at 8:26 PM

    The world demands recipes! Or at least, that was very much what I was hoping for when I heard about this blog: recipes, so that I can follow along at home. Plus, I'd like to be tempted into doing more baking than I've been doing lately (most-of-my-lifely).

    ReplyDelete
  2. Matt GJune 25, 2011 at 11:07 PM

    Esteis,

    I'd love to post this recipe - but since it's from one of my recipe books, I don't know if I need to consult the author (who has as a matter of fact checked the blog out).

    How can I tempt you into baking? I'd love to have the company :-)

    ReplyDelete
  3. EsteisJune 26, 2011 at 9:15 PM

    Ahh, I see. Petulance withdrawn. :-) As for temptationry: how about a recipe or some hints for a bread that is so heavy that it's practically wet? I'm rather fond of the solid stuff.

    ReplyDelete
  4. Matt GJune 26, 2011 at 11:21 PM

    Hmm. That sounds like a great idea, but it would really be a new one for me. Let me look...

    ReplyDelete

Post a Comment

Popular posts from this blog

The Consistency Of Coarse Meal

I decided to make biscuits this afternoon, and as I was following the recipe, I saw that I needed to mix flour, salt, and baking powder, then cut in shortening (butter is better than mar but marge is what we had). The recipe said to cut the shortening in "to the consistency of coarse meal." Now what the heck is that supposed to mean? I mean, I know what (for example) corn meal looks like; but does the casual baker? How are they supposed to know? It means this. Not that you'd go far wrong with these biscuits, anyway. I mean, it's the Pillsbury cookbook. The only problem I had is that, at some time in the past, I put a note in to myself to use 3 1/2 teaspoons of baking powder instead of the recipe's 2. Well, I'm marking that back down. These are edible, but definitely taste of baking powder. Oh well, live and relearn, I guess. The finished product. Yum! Godspeed, and remember, All things are better with bread .
Post a Comment
Read more

Tomorrow's Bread: Sally Lunn?

Although we watched an episode of Chopped last night in which one of the mandatory ingredients for a dish was barley flour—but I don't think I've seen barley flour before. It was described as having essentially no gluten; maybe I could make a flatbread out of it? Assuming of course that I could find some. (Apparently, Bob's Red Mill has some, but I've never seen it at ShopRite, Acme, Stop'n'Shop, or even Wegman's. Now, on to Sally Lunn. Wikipedia speaks of it as referring to a kind of bun . The recipe I got from Mama is for a loaf. And the article says it's "often lightly scented with lemon." Are we talking about the same thing? I think not. Mrs. Acton's English Bread Book from 1857 mentions "Flour, 1 lb. [about 2½ cups]; butter, 3 oz.; pounded sugar, 3 oz.; German yeast, full ounce; [let rise] 2 to 3 hours, or until extremely light. Flour, in addition, one pound; to stand in tins until risen to their edges." It allo...
Post a Comment
Read more

Quick Bread Is Not So Quick

I decided I didn't have the time late tonight to do a rising bread, and then spent about an hour looking for a recipe for Irish soda bread, before Herself reminded me that we had got one from a family friend. I'll comment on how I did in the recipe itself. Irish Soda Bread 4 cups flour 1 teaspoon baking soda 1 teaspoon salt ½ cup raisins (optional – I don't use them) 1½ cup buttermilk (see below) Okay, so first of all, about the buttermilk. I knew we had some. What I didn't realize was that it was about three weeks past date. So I opened it up to smell it. It smelled fine, but it was the consistency of yogurt—and smelled a bit like yogurt, too. It wouldn't pour out of the container, either; so I added about half a cup of regular milk just to get it liquid again. It seemed to work, and it looked and smelled fine. Now, on to the instructions: Mix all ingredients and knead into a ball. Hmm. That doesn't look much like a ball. Let's try a bit more milk?...
Post a Comment
Read more