You know, there really is nothing like a warm buttermilk biscuit straight from the oven...it beats just about everything. I try to limit myself to just two...every hour. The mister likes to eat his biscuits like they're pieces of popcorn - he holds his head back, mouth open, and he tosses them in - one gulp and they're gone. I like to savour mine...piece by buttered piece. No matter how you eat them, they're dang good. And this time of year I love to eat hot buttermilk biscuits slathered with pumpkin butter...yum-yum...that's all I can think of to say...just yum-yum...I can't think of anything else right now because I've got biscuits on the brain!
I make a big batch of pumpkin butter right before Thanksgiving - I keep some and give the rest to friends and family. I look for cute little seasonal containers to put the pumpkin butter in but I never seem to buy enough so then I just use the old standy-by...the Mason Jar. (Stupid blog! I've spent countless minutes trying to get that ONE STINKIN' PICTURE TO BEHAVE! I swear, I have NO IDEA what it's doing!!! And, since I only know what I know I have no way of knowing how to fix it! So much for the NEW and IMPROVED Typepad! It's so NEW and IMPROVED that I can't figure it out!)
These biscuits just melt in the mouth...the recipe calls for cake flour but if you don't have any on hand you can substitute all-purpose flour. It only takes a minute to make these because you can use the food processor if you have one - and they only bake for about 10 minutes...so really, 15 minutes from now you could be eating a hot buttermilk biscuit...now THAT'S something to think about!
Buttermilk Biscuits - From Baking Illustrated
1 cup unbleached all-purpose flour
1 cup plain cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
1/2 teaspoon salt
8 tablespoon (1 stick) cold butter, cut into 1/4-inch pieces
3/4 cup buttermilk or 1/4 cup plus 2 tablespoons plain yogurt
Adjust oven rack to the middle position and heat the oven to 450 degrees. Place the flours, baking powder, baking soda, sugar, and salt in a large bowl or the workbowl of a food processor fitted with the metal blade. Whisk together or process with six 1-second pulses. If making by hand, use two knives, a pastry blender or your fingertips to quickly cut in the butter until the mixture resembles coarse meal with a few slightly larger butter lumps. If using a food processor, remove the cover and distribuite the butter evenly over the dry ingredients. Cover and process with twelve 1-second pulses.
If making by hand, stir in the buttermilk with a rubber spatula or fork until the mixture forms a soft, slightly sticky ball. If using a food processor, remove the cover and pour the buttermilk evenly over the dough. Process until the dough gathers into moist clumps, about eight 1-second pulses. Transfer the dough to a lightly floured surface and quickly form into a rough ball. Be careful not to overmix. Using a sharp knife, divide the dough in quarters and then cut each quarter into thirds. Quickly and gently shape each piece into a rough ball and place on an ungreased cookie sheet. Bake until the biscuit tops are light brown, 10 to 12 minutes. Serve immediately.
Click Here for the Pumpkin Butter Recipe.