This one I borrowed from Joy of Baking (awesome in all things baking). Mainly because I was out of buttermilk, and biscuits had been specifically requested as a component of this morning's meal. I have to admit - the buttermilk makes a big difference. While these were amazing in their own right, a little denser, with just a hit of crispy to the edges, my usual buttermilk biscuits are just a wee bit better (I believe because they are flakier). One tweak I made this time, again because I was limited by what was in the cupboards, was the use of Kerry Irish Butter in place of plain ol' fashioned butter. A little bit of Irish seemed to make it tastier to me!
And in other news, I've been up and around more (the knee injury seems to nearly be behind me) and taking in the beautiful colors of fall. Outside of a few special places, the Western North Carolina fall season is one of the loveliest I've had the pleasure of experiencing. Just check out these trees?!?!
It's like Bob Ross has been hanging out in the local woods, painting a little color into the forest to perk folks up a bit. Mind-blowingly beautiful! Definitely more inspiration to make transportable food so I can make like John Muir or Henry Thoreau and contemplate my navel in the backcountry. Enjoy the season!
Good Ol' Biscuits
Borrowed From: Joy of Baking
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 teaspoon kosher salt
- 1 tablespoon granulated white sugar (optional)
- 1/2 cup cold unsalted butter, cut into small pieces
- 3/4 cup milk
- 1 large egg, lightly beaten
- 1 large egg, lightly beaten with 1 tablespoon milk
Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper.
In a large mixing bowl, sift or whisk together the flour, baking powder, salt and sugar. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs (use pastry blender, two knives, or fingertips). Add the milk and slightly beaten egg and stir until just combined. (The texture should be sticky, moist and lumpy.)
Place mixture on a lightly floured surface. Knead the dough gently until it comes together and is a smooth dough.
Roll out dough to about a 1/2 inch thickness. Cut out biscuits with a lightly floured round cookie cutter. Place on prepared baking sheet and brush the tops with the beaten egg and milk mixture and bake for about 10 -15 minutes or until the tops are golden brown and a toothpick inserted in the center of the biscuit comes out clean. Remove from oven and place on a wire rack. Serve warm with butter.