IN MY KITCHEN …. BUTTERMILK BISCUITS AND SOUL

I warm my soul  in my kitchen.     Cooking replenishes my soul  when the events of my world leave me feeling sad,  exhausted and drained.   I cook and bake when I’m happy.   It is pleasure to  cook for my family and friends.    My kitchen is the heart and soul of our  home.    We prepare food because we must eat.   True.   When we bake  we  add more to the table.   More of ourselves,  more soul.   We fill our home with the fragrance of baking.   Making luscious cakes, rich brownies, flaky pies we indulge our selves, and we indulge  those we cook for.

My  grandchildren, Kate and Andrew,  indulge their family and friends  when they bake biscuits, served with honey, to accompany a roast chicken.  A lovely idea I have taken to heart.  Golden, crisp roast chicken served with mounds of delicate, flaky biscuits and sweet honey.  A delicious alternative to the ubiquitous bakery baguette.

I recommend you make these frequently.   Repetition will make you a better cook, and it is so very, very good for the soul.    It should take just twenty minutes or so from start to finish to make biscuits.

BUTTERMILK BISCUITS

3 1/2 cups of all-purpose flour,     1 tsp salt,     4 tsp baking powder,     1 tsp baking soda,      3/4 cup cold butter or good quality hard margarine,     1 1/4 cups buttermilk

Preheat oven to 450degrees F  Makes about 16 biscuits

Mix your dry ingredients then cut in the butter or margarine.  You may use a food processor for this.   Don’t over process you want some tiny lumps of butter to remain.  This makes your biscuits flaky.

Dump the flour mixture into a large mixing bowl, and make a hole in the middle of the flour.  Add the buttermilk and mix using the handle end of a wooden spoon.  This little trick stops you from over mixing your dough.  Mix just until  the flour mixture starts to come together. Then still in the bowl knead it lightly six or seven times gathering it into a large rough ball as you do this.   Put this rough mixture onto a lightly floured board and pat the dough to the thickness of about 1/2 inch.  Cut with a biscuit cutter and place on an ungreased baking sheet about one inch apart.   Gather the left over scraps together to form rough biscuits.  Don’t press or kneads these pieces, it will toughen them.   These rough biscuits my husband chooses first.   Bake 15 minutes.

Serve immediately!   Slather on butter and honey and indulge with your lovely roast chicken.

Chefs notes:  You can do some prep ahead of time.  Mix the flour mixture and butter and store  in the fridge until needed.  Then all you have to do is just add the buttermilk and bake.

 

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