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Feel free to come take away my food-enthusiast card, 'cause I cannot even make decent biscuits.
- Thread starter erininny
- Start date
amanda_pennsylvania
Well-known member
I can't, either. I should sell mine to the NHL for hockey pucks.
REC: Best Drop Biscuits--not low in Chol, but very good and almost foolproof...
Best Drop Biscuits
2 cups all-purpose flour -- unbleached (10 ounces)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
3/4 teaspoon table salt
1 cup buttermilk -- cold
8 tablespoons unsalted butter -- melted and cooled slightly (about 5 minutes), plus 2 tablespoons melted butter for brushing biscuits
Adjust oven rack to middle position and heat oven to 475 degrees. Whisk flour, baking powder, baking soda, sugar, and salt in large bowl. Combine buttermilk and 8 tablespoons melted butter in medium bowl, stirring until butter forms small clumps (see photo below).
Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl. Using greased 1/4-cup dry measure, scoop level amount of batter and drop onto parchment-lined rimmed baking sheet (biscuits should measure about 2 1/4 inches in diameter and 1 1/4 inches high). Repeat with remaining batter, spacing biscuits about 1 1/2 inches apart. Bake until tops are golden brown and crisp, 12 to 14 minutes.
Brush biscuit tops with remaining 2 tablespoons melted butter. Transfer to wire rack and let cool 5 minutes before serving.
Source:
"Cook's Illustrated, November 1, 2007"
Yield:
"12 Biscuits"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 154 Calories; 8g Fat (47.1% calories from fat); 3g Protein; 17g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 302mg Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.
NOTES : A greased 1/4-cup (#16) portion scoop can be used to portion the batter. To refresh day-old biscuits, heat them in a 300-degree oven for 10 minutes.
If buttermilk isn't available, powdered buttermilk added according to package instructions or clabbered milk can be used instead. To make clabbered milk, mix 1 cup milk with 1 tablespoon lemon juice and let stand 10 minutes. A 1/4-cup (#16) portion scoop can be used to portion the batter. To refresh day-old biscuits, heat them in a 300-degree oven for 10 minutes.
When you stir slightly cooled melted butter into cold buttermilk, the butter will clump. Although this might look like a mistake, it's one of the secrets to this recipe. The clumps of butter are similar to the small bits of cold butter in biscuits prepared according to the traditional method and help guarantee a light and fluffy interior.
Best Drop Biscuits
2 cups all-purpose flour -- unbleached (10 ounces)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
3/4 teaspoon table salt
1 cup buttermilk -- cold
8 tablespoons unsalted butter -- melted and cooled slightly (about 5 minutes), plus 2 tablespoons melted butter for brushing biscuits
Adjust oven rack to middle position and heat oven to 475 degrees. Whisk flour, baking powder, baking soda, sugar, and salt in large bowl. Combine buttermilk and 8 tablespoons melted butter in medium bowl, stirring until butter forms small clumps (see photo below).
Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl. Using greased 1/4-cup dry measure, scoop level amount of batter and drop onto parchment-lined rimmed baking sheet (biscuits should measure about 2 1/4 inches in diameter and 1 1/4 inches high). Repeat with remaining batter, spacing biscuits about 1 1/2 inches apart. Bake until tops are golden brown and crisp, 12 to 14 minutes.
Brush biscuit tops with remaining 2 tablespoons melted butter. Transfer to wire rack and let cool 5 minutes before serving.
Source:
"Cook's Illustrated, November 1, 2007"
Yield:
"12 Biscuits"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 154 Calories; 8g Fat (47.1% calories from fat); 3g Protein; 17g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 302mg Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.
NOTES : A greased 1/4-cup (#16) portion scoop can be used to portion the batter. To refresh day-old biscuits, heat them in a 300-degree oven for 10 minutes.
If buttermilk isn't available, powdered buttermilk added according to package instructions or clabbered milk can be used instead. To make clabbered milk, mix 1 cup milk with 1 tablespoon lemon juice and let stand 10 minutes. A 1/4-cup (#16) portion scoop can be used to portion the batter. To refresh day-old biscuits, heat them in a 300-degree oven for 10 minutes.
When you stir slightly cooled melted butter into cold buttermilk, the butter will clump. Although this might look like a mistake, it's one of the secrets to this recipe. The clumps of butter are similar to the small bits of cold butter in biscuits prepared according to the traditional method and help guarantee a light and fluffy interior.
melissa-dallas
Well-known member
These are my favorites for butter & jelly or honey (I like southern style with gravy)
I use all white flour -no whole wheat.
Also, if you can find them up there, the Pillsbury frozen buttermilk biscuits are actually quite good & nice because you can just take a couple to bake at a time.
SKY - HIGH BISCUITS
Printed from COOKS.COM
Preparation time: 15 minutes. Baking time: 12 to 15 minutes. Oven temperature: 450 degrees.
You can make and shape them ahead; bake and serve hot from the oven.
FOR ABOUT 20 BISCUITS YOU WILL NEED:
2 c. all-purpose flour
1 c. whole wheat flour
4 1/2 tsp. baking powder
2 tbsp. sugar
1/2 tsp. salt
3/4 tsp. cream of tartar
3/4 c. butter
1 egg, beaten
1 c. milk
1. In a bowl combine the flours, baking powder, sugar, salt and cream of tartar.
2. Cut in butter until mixture resembles coarse cornmeal.
3. Add egg and milk, stirring quickly and briefly. Knead lightly on floured board.
4. Roll or pat gently to 1-inch thickness. Cut into 1 to 2 inch biscuits. Place in a greased 10-inch iron skillet or on a 9-inch square pan. For crusty biscuits, separate on a cookie sheet.
5. Bake at 450 degrees for 12 to 15 minutes.
I use all white flour -no whole wheat.
Also, if you can find them up there, the Pillsbury frozen buttermilk biscuits are actually quite good & nice because you can just take a couple to bake at a time.
SKY - HIGH BISCUITS
Printed from COOKS.COM
Preparation time: 15 minutes. Baking time: 12 to 15 minutes. Oven temperature: 450 degrees.
You can make and shape them ahead; bake and serve hot from the oven.
FOR ABOUT 20 BISCUITS YOU WILL NEED:
2 c. all-purpose flour
1 c. whole wheat flour
4 1/2 tsp. baking powder
2 tbsp. sugar
1/2 tsp. salt
3/4 tsp. cream of tartar
3/4 c. butter
1 egg, beaten
1 c. milk
1. In a bowl combine the flours, baking powder, sugar, salt and cream of tartar.
2. Cut in butter until mixture resembles coarse cornmeal.
3. Add egg and milk, stirring quickly and briefly. Knead lightly on floured board.
4. Roll or pat gently to 1-inch thickness. Cut into 1 to 2 inch biscuits. Place in a greased 10-inch iron skillet or on a 9-inch square pan. For crusty biscuits, separate on a cookie sheet.
5. Bake at 450 degrees for 12 to 15 minutes.