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Impressive Biscuits in a Hurry – Cook’s Country Buttermilk Drop Biscuits

We had something of an impromptu breakfast yesterday with Michelle’s parents and our nephew stopping over for a nice breakfast so we had to throw some things together in a hurry. There is always plenty of bacon, eggs and coffee in the house and ingredients to make pancakes, but I really like to have nice, warm biscuits to serve with breakfast as well. They are great just with butter, but also go well with jelly, or to put some egg or bacon on and make yourself a little sandwich. The usual recipe I have turned to for biscuits takes a bit of time and preparation, something I did not really have yesterday, but this recipe from Cook’s Country for buttermilk drop biscuits gives you the same great taste and flavor in much less time so you can put it together pretty quickly.

Buttermilk Drop Biscuits

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon sugar

3/4 teaspoon salt

1 cup buttermilk, chilled

8 tablespoons butter, melted, plus 2 tablespoons butter

Adjust an oven rack to the middle position and pre-heat the oven to 475 degrees. Line an unrimmed baking sheet with parchment paper. Whisk together the flour, baking powder, baking soda, sugar and salt in a large bowl until the ingredients are well blended. Stir the buttermilk and melted butter together in a 2-cup liquid measuring cup until the butter begins to form clumps.

Add the buttermilk mixture to the flour mixture and stir with a rubber spatula until just incorporated. Using a greased 1/4-cup dry measuring cup, drop level scoops of the batter about 1 1/2 inches apart onto the prepared baking sheet. Bake the biscuits in the oven until the tops are golden brown, rotating the baking sheet halfway through the baking process, about 12 to 14 minutes.

Melt the remaining 2 tablespoons of butter and brush it on the biscuit tops. Transfer the biscuits to a wire rack to let cool for 5 minutes before serving.

This recipe makes about 12 biscuits. The difference in this recipe is that it uses hot fat (the melted butter) instead of the traditional cold fat you use with butter. With cold butter, as the butter melts it creates steam and helps to give you a flaky biscuit. When you stir the hot butter together with the cold buttermilk in this recipe, the butter will clump up in the milk, giving you the same type of texture you would get in a traditional recipe but with less work. The biscuits came out perfectly and were light and fluffy and had great flavor, making them ideal to go with breakfast. They will also be good to go along with any meal you like and you do not have to go through a lot of effort to make them. Even if you don’t have buttermilk on hand, you can always create your own by combining 1 cup of regular milk with a tablespoon of white vinegar or lemon juice and allowing it to stand for 5 minutes. You could also get dry buttermilk, which I use often as a stand-in for recipes, where you just need to add water to the powder to get buttermilk. In either case you can end up with great biscuits for breakfasts or to have with stews, soups, chicken, meat or just about any meal you like in just a few minutes.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on October 10, 2016 in Breads, Breakfast, Dinner, Side Dishes

 

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6 Recipes for Better Biscuits | SAVEUR

Homemade biscuits are a treat that is difficult to pass up. They are perfect to go with any type of meal, are great to have with soups and stews and are perfect for those breakfast sandwiches you love. I make some biscuits about once a week so we can have them for different occasions, and Saveur has put together 6 great biscuit recipes for you to try that are great for any use. Check it out!

Source: 6 Recipes for Better Biscuits | SAVEUR

 
 

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Bake Up Some Salt and Pepper Biscuits

Biscuits are great to go with just about any type of meal at any time. I like to make a big batch of biscuits so that we have them around to have with various dinners or to go with breakfast with an egg and some bacon or just warmed with some butter for a nice snack now and then. The great thing about biscuits is that there seems to be an endless number of biscuit recipes and most of them are really easy to make any time you might like one. It is usually just a matter of having a few ingredients on hand to get started and you can have them for any meal you like. I liked this recipe from Bon Appetit for salt and pepper biscuits for a little bit of a different flavor.

Salt and Pepper Biscuits

3/4 cup sour cream

4 tablespoons heavy cream, divided

1 tablespoon baking powder

1 teaspoon kosher salt

1 teaspoon sugar

1/2 teaspoon coarsely ground black pepper plus more

2 cups all-purpose flour plus more for surface

6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces

Flaky sea salt

Preheat the oven to 425 degrees. Whisk the sour cream and 3 tablespoons of the heavy cream in a small bowl. Pulse the baking powder, kosher salt, sugar, 1/2 teaspoon of pepper and 2 cups of flour together in the food processor until they are combined. Add the butter and pulse the mixture until it is the texture of coarse meal with a few pea-sized pieces of butter remaining.

Transfer the mixture to a large bowl. Using a spoon, mix in the sour cream mixture, then gently knead the mixture a few times just until a shaggy dough comes together. Use a light hand with this part so you get tender biscuits; be careful not to overmix the dough.

Roll out the dough on a lightly floured work surface until the dough is about 3/4-inch thick. Using a biscuit cutter, cut out the biscuits, re-rolling the scraps as needed so you can use all of the dough. Place the biscuits on a parchment paper-lined baking sheet and brush the tops of the biscuits with the remaining 1 tablespoon of heavy cream. Sprinkle the biscuits with the sea salt and more black pepper. Bake until the biscuits are golden brown on the tops and the bottoms, about 15 to 20 minutes. Serve the biscuits warm with butter, if desired.

You could make this dough about 6 hours ahead of time if you want and just chill it until you are ready to use it. You get a really nice tangy flavor from the sour cream in the biscuits and I liked the mix of the salt and pepper with each one. I cut smaller biscuits than the typical 2 inches of biscuits so I got more from my batch. The recipe indicates you can get 8 2 1/4-inch biscuits if you use the larger cutter. they were perfect to go with our meal and are great to have with soups, stew, chili or just to have on the side of any beef or poultry meal that you have. As I said, they are also great for breakfast with some egg, bacon or sausage or just by themselves with a cup of coffee or tea. You do want to be careful with the kneading and overmixing so you do not get tough biscuits, which has happened to me before. A light touch seems to work best here.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

saltandpepperbiscuits

 
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Posted by on April 10, 2015 in Biscuits, Breads, Cooking, Dinner

 

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Breads, Rolls, and Biscuits – Photo Gallery | SAVEUR

Breads, Rolls, and Biscuits – Photo Gallery | SAVEUR.

While many of us may rely on one of the guests to bring some bread to our Thanksgiving or holiday meal, if you have some time ahead of the day and want to make something on your own, Saveur Magazine has put together a great collection of different recipes for breads, rolls and biscuits that you can make for your holiday meal. There’s lots of good choices here, so check it out!

 
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Posted by on November 23, 2013 in Biscuits, Breads, Cooking, Cooking Websites, Holidays

 

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