|Riley's reindeer feet|
Rain days are for making Christmas projects and baking just because!
Today I decided to make some biscuits using the container of buttermilk i had sitting in the fridge since thanksgiving.. the buttermilk was meant for biscuits that were to be had with thanksgiving dinner but i got lazy and ended up using.. (gasp).. store bought biscuits :O i know right? who am i? anyway, i didnt want it to go bad and its not like biscuits are very hard to make, they are actually really simple, i have no excuse, really. so here you go..my fancy recipe, i actually made two versions, one using a teaspoon of cinnamon, but honestly i could have used 1/2 tea'spoon and they would have been much better, the full teaspoon was a bit over kill. but hey, you live you learn :) Happy Baking!-Jess
|regular buttermilk biscuits on left, cinnamon biscuits on right|
Fancy Buttermilk Biscuits
2 cups All purpose flour, plus more for dusting
1/4 tsp. baking soda
1 Tbsp. baking powder
1 tsp. salt
1/2 tsp. cinnamon(optional)
6 Tbsp. unsalted butter, very cold, cut into cubes
3/4 cup buttermilk, very cold..more if needed
Preheat oven to 450F. combine dry ingredients in medium bowl. cut butter into flour using pastry blender or by hand by squeezing butter and flour together until resembles a course meal. add buttermilk and mix just until combined. if dough appears on the dry side add a bit more buttermilk, but you do not want the dough to be very sticky. turn dough out onto a floured board and gently pat (do not roll with pin) dough out until its about 1/2" thick. use round cutter to cut, i used a medium size one and was able to get about 8-9 biscuits per patch. feel free to use any size, but you may need to adjust baking time. place biscuits on cookie sheet about 1"apart if you like them to be "crusty" if you rather they be soft, place them touching each other. bake for 10-12 minutes until lightly golden brown. i like to eat my biscuits fresh out of the oven and smothered with strawberry jam! enjoy!