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Buttermilk Biscuits
Difficulty Level Easy
As a rule, I'm a fairly early riser, getting up sometime around 6:00 am. That doesn't mean I'm one of those people who can roll out of bed and whip up a fantastic cooked breakfast at that hour. I like to sit with a pot of tea and read the morning paper and then I can turn my mind to eating breakfast, which usually amounts to toast, some cottage cheese and occasionally a piece of fruit in season. I follow a wonderful website called Simply Breakfast which consists of a beautiful photo of what the photographer had for breakfast that day. I marvel at her ability to turn out eggs, oatmeal, burritos, legumes, or fancy-topped bagels with aplomb for that first meal of the day.
Every once in a while I find myself without any bread for toast in the morning and it causes a huge problem for me, because buttering a piece of toast is just about all I'm good for in the morning. One the other hand, I can't skip breakfast because I simply can't function for the rest of the morning without food.
I found myself in this situation the other day, but I realized that I had the ingredients for a really quick recipe for buttermilk biscuits. Nothing fancy, no cheese or herbs, just straight up. I had the buttermilk left over from the Boxty for St. Patrick's Day so I was in business. Five minutes to mix it up and 10 minutes to bake it, and I had a delightful stand-in for my usual toast. I opened a jar of my Strawberry Balsamic Jam and enjoyed myself no end.
INGREDIENTS
| 2 cups | flour |
| 1 tbsp | sugar |
| 1 tbsp | baking powder |
| ½ tsp | kosher salt |
| 8 tbsp | cold, unsalted butter cut into chunks (plus a little extra butter for brushing on top) |
| 1 cup | buttermilk |
PREPARATION:
- Preheat oven to 450F, and line a baking pan with parchment paper.
- Combine the dry ingredients in a stand mixer, and with a paddle attachment mix butter into the flour mixture until it resembles coarse cornmeal. Add buttermilk and mix just until ingredients come together.
- Turn the dough onto a floured surface and pat the dough into a 1 inch-thick round. Cut dough with a cookie cutter into two-inch rounds (you can make them as big or as little as you like--two inches is just a suggestion). Transfer the biscuits to the parchment paper, and brush with melted butter.
- Bake for about ten minutes, or until the tops are golden brown.
From the website local lemons
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