Sunday, January 23, 2011
Basic Buttermilk Biscuits
Sunday breakfast is very important in our home. It has become a tradition that we all get up and have a nice big breakfast before we start the day. During the week we are always rushing to get out the door and it's nice to be able to sit down on the weekends and just enjoy the company of your family.
Life is so precious that I think that at times we take it for granted and just say...well we could do this another day, or we can start a new tradition next year. Before we know it, years have passed and our toddlers have grown up and have things that they would rather be doing and they wouldn't appreciate quality time with the family as much.
Due to this, we love and look forward to our Sunday breakfasts. Each week I make something a little different. Last week we had overnight french toast, always a family favorite, but this week I wanted something different. And seeing that my two year old wanted eggs and sausage, I thought I could also make some small biscuits to use up the leftover buttermilk I had.
Breakfast was so good! I know for a fact that Jonathan liked them, he was able to put 3 small ones away with his eggs. =) So long story short this recipe is surely a keeper and I intend adding it to my breakfast rotation. I hope you enjoy it as much as my family and I have.
Recipe Source Guy Fieri
WHAT YOU'LL NEED:
1/2 cup unsalted butter, cold, plus 1 tablespoon
1 1/2 cups cake flour
1 3/4 cups all-purpose flour, divided, plus more for work surface
3 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 teaspoons sea salt, divided
1 cup buttermilk
WHAT YOU'LL NEED TO DO:
Cut 1/2 cup of the butter into 1/2-inch pieces and refrigerate.
In the bowl of a food processor, pulse together the cake flour, 3/4 cup of the all-purpose flour, baking powder, baking soda and 1 teaspoon salt.
Add the butter and pulse to combine, until small crumbles are present.
Add the buttermilk and pulse until a dough ball forms, about 5 to 6 times.
Dust a dry work surface with flour and have the remaining 1 cup ready for kneading.
Turn the dough out onto the floured work surface. With floured hands, gently press the dough out into an 11 by 8-inch rectangle, about 1/4 to 1/2-inch thick, dust lightly with flour and gently fold it over in thirds, like a letter.
Roll or press out to a 6 by 6-inch rectangle again about 2 inches thick.
Cut the dough into 9 squares (2 by 2 inches each) with a pizza cutter.
Transfer the biscuits to a lined baking sheet about 1/2-inch apart.
Cover loosely with plastic wrap and let them rest at room temperature for 15 minutes.
Preheat oven to 500 degrees F. Melt the remaining tablespoon butter and brush tops with melted butter, then sprinkle with the remaining 1/4 teaspoon of sea salt.
Place baking sheet in the middle of the oven and immediately turn oven down to 450 degrees F.
Bake for 12 to 16 minutes until they are golden brown.