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 Petulance withdrawn.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

More Random Thoughts

I don't usually make bread during the week (I could , but we'd rapidly run out of space to store the bread!). But last night I did, just plain white bread for sandwiches today. I have to watch myself carefully. I'm not taking the time I need to shape the bread; it doesn't look as nice and even as it should. But it's got a lovely crust, a bit sweetish, and should make a great sandwich. Herself (who has informed me that she would like to be referred to forthwith as Nancie) made a great sandwich on this for lunch. She is the Sandwich Queen :-) Buffalo chicken, lettuce, tomato, mayonnaise, and a wee little bit of pepper. I can't wait for lunch! I was going to post something about the awful state of my bread ingredient cupboard, but this has cheered me up enough that I don't feel like griping about it :-) God speed, and remember: All sorrows are less with bread .
3 comments
Read more

We Need A Bigger Kitchen

Evidence: I was baking this afternoon while Nancie was trying to frost a cake. I wish I had a picture of the result; but here's where I wound up trying to mix and raise the bread: In case you're not sure, I'm doing this on the stove (next to the cookie sheet and loaf pans that I had to take out of the oven because we were baking the cake). What you see in the background is the microwave on the counter and the various things we have to have there in order to keep them off the counter. We manage, though. Somehow or other :-) So what I'm making right now is Tuscan White Hearth Bread from Everything Bread . This is unusual in that it has no salt. Or sugar; just water, flour, and yeast. It's the perfect kind of bread to use with spaghetti that has a lot of sauce on it. It might even be the excuse to make a little bit of extra sauce for the pasta! Tuscan White Hearth Bread 1¼ cups warm water 1¾ tsp. active dry yeast (1 package) ¼ cup whole whe...
Post a Comment
Read more