{"id":455,"date":"2011-11-08T21:19:11","date_gmt":"2011-11-08T21:19:11","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=455"},"modified":"2013-03-05T22:19:52","modified_gmt":"2013-03-05T22:19:52","slug":"in-my-kitchen-buttermilk-biscuits-and-soul","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=455","title":{"rendered":"BUTTERMILK BISCUITS AND SOUL IN MY KITCHEN …."},"content":{"rendered":"

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I warm my soul\u00a0 in my kitchen.\u00a0 \u00a0\u00a0 Cooking replenishes my soul\u00a0 when the events of my world leave me feeling sad,\u00a0 exhausted and drained. \u00a0 I cook and bake when I’m happy. \u00a0 It is pleasure to\u00a0 cook for my family and friends. \u00a0\u00a0 My kitchen is the heart and soul of our\u00a0 home.\u00a0\u00a0\u00a0 We prepare food because we must eat.\u00a0\u00a0 True.\u00a0\u00a0 When we bake\u00a0 we\u00a0 add more to the table. \u00a0 More of ourselves,\u00a0 more soul. \u00a0 We fill our home with the fragrance of baking.\u00a0\u00a0 Making luscious cakes, rich brownies, flaky pies we indulge our selves, and we indulge\u00a0 those we cook for.<\/p>\n

My\u00a0 grandchildren, Kate and Andrew,\u00a0 indulge their family and friends\u00a0 when they bake biscuits, served with honey, to accompany a roast chicken.\u00a0 A lovely idea I have taken to heart.\u00a0 Golden, crisp roast chicken served with mounds of delicate, flaky biscuits and sweet honey.\u00a0 A delicious alternative to the ubiquitous bakery baguette.<\/p>\n

I recommend you make these frequently.\u00a0\u00a0 Repetition will make you a better cook, and it is so very, very good for the soul. \u00a0\u00a0 It should take just twenty minutes or so from start to finish to make biscuits.<\/p>\n

This is the same recipe as HOW TO MAKE PERFECT BUTTERMILK BISCUITS but it larger recipe.\u00a0\u00a0 Perfect for a crowd.<\/p>\n

BUTTERMILK BISCUITS<\/p>\n

3 1\/2 cups of all-purpose flour<\/p>\n

1 tsp salt<\/p>\n

4 tsp baking powder<\/p>\n

1 tsp baking soda<\/p>\n

3\/4 cup cold butter or good quality hard margarine<\/p>\n

1 1\/4 cups buttermilk<\/p>\n

Preheat oven to 450degrees F\u00a0 Makes about 16 biscuits<\/p>\n

Mix your dry ingredients then cut in the butter or margarine.\u00a0 You may use a food processor for this.\u00a0\u00a0 Don’t over process you want some tiny lumps of butter to remain.\u00a0 This makes your biscuits flaky.<\/p>\n

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Dump the flour mixture into a large mixing bowl, and make a hole in the middle of the flour.\u00a0 Add the buttermilk and mix using the handle end of a wooden spoon.\u00a0 This little trick stops you from over mixing your dough.\u00a0 Mix just until\u00a0 the flour mixture starts to come together. Then still in the bowl knead it lightly six or seven times gathering it into a large rough ball as you do this.\u00a0\u00a0 Put this rough mixture onto a lightly floured board and pat the dough to the thickness of about 1\/2 inch.\u00a0 Cut with a biscuit cutter and place on an ungreased baking sheet about one inch apart. \u00a0 Gather the left over scraps together to form rough biscuits.\u00a0 Don’t press or kneads these pieces, it will toughen them. \u00a0 These rough biscuits my husband chooses first. \u00a0 Bake 15 minutes.<\/p>\n

Serve immediately!\u00a0\u00a0 Slather on butter and honey and indulge with your lovely roast chicken.<\/p>\n

Chefs notes:\u00a0 You can do some prep ahead of time.\u00a0 Mix the flour mixture and butter and store\u00a0 in the fridge until needed.\u00a0 Then all you have to do is just add the buttermilk and bake.<\/p>\n

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BUTTERMILK BISCUITS AND SOUL IN MY KITCHEN ….<\/span><\/span><\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
<\/div>\n
Recipe Type: Breads<\/span><\/div>\n
Author: Mrs. Butterfingers<\/span><\/div>\n
Prep time: 5 mins<\/span><\/div>\n
Cook time: 15 mins<\/span><\/div>\n
Total time: 20 mins<\/span><\/div>\n
Serves: 16 biscuits<\/span><\/div>\n
I recommend you make these frequently. Repetition will make you a better cook, and it is so very, very good for the soul. It should take just twenty minutes or so from start to finish to make biscuits.<\/span><\/div>\n
Ingredients<\/div>\n
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  • 3 1\/2 cups of all-purpose flour<\/li>\n
  • 1 tsp salt<\/li>\n
  • 4 tsp baking powder<\/li>\n
  • 1 tsp baking soda<\/li>\n
  • 3\/4 cup cold butter or good quality hard margarine<\/li>\n
  • 1 1\/4 cups buttermilk<\/li>\n<\/ul>\n
    Instructions<\/div>\n
    \n
      \n
    1. Preheat oven to 450degrees F Makes about 16 biscuits<\/li>\n
    2. Mix your dry ingredients then cut in the butter or margarine. You may use a food processor for this. Don’t over process you want some tiny lumps of butter to remain. This makes your biscuits flaky.<\/li>\n
    3. Dump the flour mixture into a large mixing bowl, and make a hole in the middle of the flour.<\/li>\n
    4. Add the buttermilk and mix using the handle end of a wooden spoon. This little trick stops you from over mixing your dough. Mix just until the flour mixture starts to come together.<\/li>\n
    5. Then still in the bowl knead it lightly six or seven times gathering it into a large rough ball as you do this.<\/li>\n
    6. Put this rough mixture onto a lightly floured board and pat the dough to the thickness of about 1\/2 inch.<\/li>\n
    7. Cut with a biscuit cutter and place on an ungreased baking sheet about one inch apart. Gather the left over scraps together to form rough biscuits. Don’t press or kneads these pieces, it will toughen them. These rough biscuits my husband chooses first.<\/li>\n
    8. Bake 15 minutes.<\/li>\n
    9. Serve immediately! Slather on butter and honey and indulge with your lovely roast chicken.<\/li>\n<\/ol>\n<\/div>\n
      <\/div>\n
      \n
      Notes<\/div>\n
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      Chefs notes: You can do some prep ahead of time. Mix the flour mixture and butter and store in the fridge until needed. Then all you have to do is just add the buttermilk and bake.<\/p>\n<\/div>\n<\/div>\n

      2.1.7<\/div>\n<\/div>\n

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