Traditional Biscuits

Not many people make biscuits now-a-days but they’re actually pretty easy. Extra easy if you have a food processor. I made these for breakfast, but they can easily be served with any meal. I’m a sucker for biscuits and gravy, but during corn season I love to serve them with creamed corn instead. Although these are traditionally called buttermilk biscuits, I prefer to use kefir, also known as sour milk. The original recipe is from “The New Best Recipe” and uses half regular flour, and half cake flour. If you want to do that, leave out the extra 2 Tbs of kefir.  

INGREDIENTS makes 12 biscuits

2 cups unbleached all-purpose flour

2 tsp baking powder

1/2 tsp baking soda

1 tsp sugar

1/2 tsp salt

1 stick (8 Tbs) cold (or frozen if you don’t have a food processor) unsalted butter

3/4 cups + 2 Tbs kefir (a.k.a sour milk) or buttermilk

INSTRUCTIONS

1. Adjust an oven rack to the middle position, and preheat the oven to 450 degrees.

• 2 cups unbleached all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp sugar
• 1/2 tsp salt

2. Mix together the dry ingredients.

• 1 stick (8 Tbs) cold (or frozen if you don’t have a food processor) unsalted butter

3. Using a food processor: Cut the cold butter into 1/4-inch cubes. Place the butter cubes on a plate and chill briefly in the freezer before using, to ensure that they are cold. Place the dry ingredients in a food processor bowl fitted with metal blades. Distribute the butter evenly over the dry ingredients. Cover and process with twelve 1-sec pulses, until the mixture resembles coarse meal with a few slightly larger butter lumps.

Making by hand: Start with a frozen stick of butter. Rub the frozen stick of butter against the large holes of a regular box grater placed over the bowl with the dry ingredients. Work the grated butter into the dry ingredients using two butter knives. This reduces the chances that the butter will melt due to the heat from your hands.

• 3/4 cups + 2 Tbs kefir (a.k.a sour milk) or buttermilk

4. Using a food processor: Remove the cover and pour the kefir or buttermilk evenly over the dough. Process until the dough gathers into moist clumps, about eight 1-sec pulses.

Making by hand: Stir in the kefir or buttermilk with a rubber spatula or fork until the mixture forms a soft, slightly sticky ball.

5. Transfer the dough to a lightly floured surface and quickly form into a rough ball. Be careful not to overmix.  Using a sharp knife or dough cutter, divide the dough into quarters then cut each quarter into thirds. Quickly and gently shape each piece into a rough ball and place on an ungreased baking sheet. Bake until the biscuit tops are light brown, 10 – 12 min. Serve immediately.