The Infinite Ramblings of April Compo
Tuesday, October 18, 2011
Nutz
How can I get away with never buying bread from the store again? I was thinking I could make lots of dough all at once and freeze some. Maybe I'll just forget about it and keep buying bread. I've got to make some sourdough though... and biscuits. I must perfect biscuits. I need to make a list of things I want to accomplish before I realize I need a job again. My camera cord broke, the daughter decided it was a jump rope. I miss it. I'd really like a better camera anyways. One of the things on the list should be to sell $500 worth of art/crafts/baked goods. I painted a picture today to hang in the bathroom. I would have posted a picture but... ya know. Have you ever seen an artist post their own art on Craigslist and you want to tell them that it's not worth a nickel and a corndog, but they claim they're "selling for way less than it's worth." and they're selling it for $95? I'm not doing that. I'm not painting poorly proportioned fairies or dragons or Bob Marley (sorry Jason) or lame attempts at "abstract". I'm sticking with wolves howling at the moon that resembles a native-American dream catcher. Duh. Hahaha, that reminds me of this strange refrigerator magnet I saw recently: there was a native-American couple holding each other super-intimately with feathers in their flowing hair and there was a scripture on it. I wish I could remember what the scripture was... but it made no sense.
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/* MASTER THE BISCUITS */
ReplyDeleteButtermilk Biscuits
Ingredients
-----------
2 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons butter
2 tablespoons shortening
1 cup chilled buttermilk
Directions
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1. Preheat oven to 450 degrees F.
2. In a large mixing bowl, combine flour, baking powder, baking soda, and salt.
3. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.)
4. Make a well in the center and pour in the chilled buttermilk.
5. Stir just until the dough comes together.
6. The dough will be very sticky.
7. Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times.
8. Press into a 1-inch thick round.
9. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough.
10. Place biscuits on baking sheet so that they just touch.
11. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)
12. Bake until biscuits are tall and light gold on top, 15 to 20 minutes.