Wednesday, April 27, 2011

Quick and Easy Buttermilk Biscuits

I am fascinated by the idea of making my own bread. To me it seems like the true self-sufficiency- creating such a true staple of my diet instead of buying it from some large company and wasting the packaging and all the other resources necessary to get it to me. 

The problems with this ideal are that 1. I live in a dorm with the smallest kitchen humanity has ever encountered (the images of the kitchen you see here are from my family's home where they graciously let me explode food all over it on the weekends) that is shared with the entire 50 residence on my hall and 2. I have no time to nurture bread like it needs to be, including all of the time it takes to rise, knead, and bake. 

Instead I will have to stick to easy recipes like these biscuits that need little love and attention to turn out wonderfully. These are perfect for anyone with a busy schedule. They only took me 25 minutes from start to finish (from taking out the ingredients to serving them).

2 cups whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp sugar
1 tsp kosher salt
1 cup cold buttermilk
8 tbs butter, melted, plus a bit more for brushing onto the tops

* Don't forget to try to choose local and organic ingredients

I altered this recipe to whole wheat instead of white flour and they still tasted amazing. They do not have a strong whole wheat taste at all. I did this to be slightly healthier, but keep in mind you really can't redeem a biscuit. It is what it is.

These biscuits took no skill at all and they came out great. I used a 1/4 cup scooper to shape them, but a simple 1/4 cup measuring cup would work just as well. The recipe was supposed to make 12 but somehow I ended up only making 9... oh well, mine were just more generous scoops. 

These were a nice little addition to the asparagus soup and would really go well with any soup or other light meal.

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