Thursday, June 10, 2010
I love, love, love these biscuits! I got the recipe from one of those Martha Stewart cooking magazines, I forget what it's called. Anyway, you can't beat buttermilk biscuits! This is a super simple recipe with few ingredients, but the best part is that it gives you instructions on how to freeze them individually and then bake them at you leisure!
I freeze cookie batter in individual "clumps" so I can bake one or two at a time, but the temp. and baking time for a frozen hunk of cookie dough was always guess work. I also make waffles and pancakes in big batches and then freeze them already cooked so they just need to be microwaved to thaw, but sometimes those can have a freezer taste to them and aren't totally fresh feeling.
However, since you are freezing the dough and then baking the biscuit they always taste great! Ok, here we go...
4c. all purpose flour - I use 50/50 white /wheat,so they come out a little more dense. For a lighter biscuit, use white flour.
2T. baking powder
1t. baking soda
1c. (2sticks) unsalted butter, cold, cut into bits
1.5c. lowfat buttermilk
1. Preheat oven to 450. In a food processor, pulse flour, baking powder, baking soda, sugar and salt to combine. Add cold butter and pulse until mix looks like coarse meal with a few pea sized pieces of butter. Add buttermilk and pulse until dough is just moistened.
2.Turn dough onto a lightly floured work surface. Knead to combine being careful to not overwork the dough. Roll with floured pin to 3/4 inch thickness. Cut with circular cookie cutter 2.5 inches in diameter. Bake 12-15 min. till biscuits are puffy.
TO FREEZE- After you've cut your rounds, place onto baking sheet lined with waxed paper. Freeze until solid and place in freezer bag. Store up to two months!
To bake from frozen, place rounds on baking sheet. Bake at 450 degrees 20-25 minutes.