Monday, February 9, 2009

Buttermilk Biscuits

Need a way to use up leftover buttermilk, then these biscuits are for you. I have been meaning to make these for the past several months but I keep forgetting when I have buttermilk. In my opinion these biscuits are much better than the ones that come in a can, and the way that I look at it the are also healthier. I justify this because you get a larger biscuit for the same amount of fat or possibly even less (not 100% sure because I have not compared the nutrition info for both). When I served these I made them into egg & cheese biscuits and served the leftovers with boysenberry preserves.

Buttermilk Biscuits:

Source: Alton Brown

2 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons butter
2 tablespoons shortening
1 cup buttermilk, chilled

Preheat oven to 450 degrees.
1. In a large mixing bowl, combine flour, baking powder, baking soda and salt.
2. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.)
3.Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
4. Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times.
5. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, (I used a drinking glass) being sure to push straight down through the dough.
6. Place biscuits on baking sheet so that they don't (original directions say for them to touch) touch.
7. Reform scrap dough, working it as little as possible and continue cutting.
8. Bake until biscuits are tall and light gold on top, 15 to 20 minutes. (mine baked faster, about 12 mins.)
Yield: 10 biscuits

Nutritional Information:
Calories 145.2
Total Fat 5.3 g
Saturated Fat 2.6 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.9 g
Cholesterol 8.6 mg
Sodium 427.5 mg
Potassium 64.9 mg
Total Carbohydrate 20.8 g
Dietary Fiber 0.7 g
Sugars 1.2 g
Protein 3.4 g
Calculated using SparkRecipes

1 comment:

Joelen said...

Oh, i should have saved some buttermilk to make biscuits! These look gret!