Buttermilk Biscuits: FREE Virtual Cooking Class from Feed Your Soul
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Buttermilk Biscuits
Yield: about 12 biscuits
2½ teaspoons baking powder
2 teaspoons kosher salt
2 teaspoons granulated sugar
¼ teaspoon baking soda
3½ cups all-purpose flour, plus more for surface
1 cup (2 sticks) chilled unsalted butter, plus more melted, for brushing (prefer European-style butter)
1 cup chilled buttermilk (see Chef Tips)
1 teaspoon sea salt, optional
Preheat oven to 425°F. If using a food processor, pulse baking powder, salt, sugar, baking soda, and 3½ cups flour to combine. Add chilled butter and pulse until largest pieces of butter are the size of a pea. If making by hand, whisk together the same dry ingredients and grate cold butter into the flour mixture (see demo). Transfer to a large bowl and gradually drizzle buttermilk over top, tossing with a fork as you go to incorporate. Knead mixture a few times in bowl until a shaggy dough forms (mixture will look a little dry), then turn out onto a clean surface and pat into a 1"-thick square. Using a knife or bench scraper, cut dough into 4 pieces. Stack pieces on top of one another, sandwiching any loose dry bits of dough between layers, and press down to flatten. Lift up dough with bench scraper and dust surface with flour. Roll dough into a 1"-thick rectangle and trim a thin border around sides of dough to create clean edges. Cut into a 4x3 grid to make 12 biscuits (don’t re-roll scraps). Transfer to a parchment-lined baking sheet, spacing 2" apart; freeze 10 minutes.
Brush tops of biscuits with melted butter and sprinkle with sea salt, if using. Place in the middle rack of the preheated oven. Reduce oven temperature to 400°F and bake biscuits until deep golden brown on bottom and golden on top, about 20–25 minutes.
Chef Tips: Biscuits (unbaked) can be made 1 month ahead. Freeze, uncovered, on baking sheet until solid, then transfer to a resealable plastic bag. Do not thaw before baking, but add a few minutes to baking time. Cultured buttermilk is best but if you don’t have any, pour 1 tablespoon of white colored vinegar or lemon juice into a 1 cup measuring cup. Fill the rest of the measuring cup with milk. Next, gently stir the mixture and let it sit for about 5 minutes.
Homemade Berry Jam
Yield: about 1 cup
2 cups mixed fresh berries (strawberries, blueberries, raspberries), washed, hulled and sliced
3/4 cup granulated sugar
zest of one lemon
1 teaspoons lemon juice
In a medium heavy pot, combine the berries and sugar and place over simmer-low heat until sugar dissolve and fruit juice is present, about 30 minutes. Increase to medium heat and bring mixture to a boil. Stir to soften fruit and incorporate all the sugar. Reduce the heat to medium-low, stirring often until the fruit breaks down and the mixture starts to thicken slightly about 30-35 minutes. Stir in lemon juice and zest. Mash berries, puree berries with an immersion blender or leave chunky. Jam will still be a little loose (it will firm up as it cools), but should coat the back of a wooden spoon. Allow jam to cool before enjoying.
Chef Tips: Jam can be stored covered (in Tupperware or jars) for 1 month in the fridge or in the freezer for 6 months. Mix and match berries for your favorite blend. Enjoy!
Shopping List:
2½ teaspoons baking powder
2 teaspoons kosher salt
2 teaspoons granulated sugar
¼ teaspoon baking soda
4 cups all-purpose flour
1 cup (2 sticks) plus 1 tablespoon unsalted butter, prefer European-style
1 cup buttermilk
2 teaspoon sea salt, optional
Equipment List
Food processor, optional
Box grater, optional
Knife or bench scraper
Cutting board
Rolling pin, optional
Cookie sheet with parchment or silicone mat x 2
Oven
Pastry brush, optional
Assorted mixing bowls
Assorted mixing spoons
Measuring spoons and cups
Do Before Class:
Preheat oven to 425℉
Weigh and measure all recipe ingredients
Have tools and equipment within reach
Review recipes and have questions ready!