Kyle’s sweet, no-roll biscuits

I’m posting this at the request of @freedomgrrrl who thought I was cruel to tweet about making biscuits tonight and not sharing the recipe.  This is what Suburban Butch Dads do when they have leftover buttermilk from making a fancy, red velvet birthday cake:

I first published this in a recipe book we put together at a place I used to work.

 

No Roll Biscuits

I got this recipe from the Martha Stewart Show.  I always make a half batch because a whole batch makes a lot of darn biscuits.  For the full recipe use:

6 3/4 cups Flour
1 tsp Salt
3 Tbl Sugar
3 Tbl and 2 tsp Baking Powder
2 stick and 5 Tbl cold Butter
2 1/2 cup Buttermilk **
Preheat oven to 425

Wisk the dry ingredients together; mix butter in with your fingers.  This is why you want cold butter, it’s much easier to mix in manually.  If you’re going to add herbs, do so at this time (and remember to pronounce the ‘h’ in herbs, Martha does and it’s a good thing).

Fold buttermilk into dry ingredients loosely, don’t compress.  The more you manipulate the mix, the less rise you’ll get out of it.  It’s ok if there are bits of dry still present, it will all come together as the biscuits bake.  You can use your hands here too, but make sure you don’t have to answer the phone or comfort the toddler — it’s messy!

Plop biscuit sized piles of mix onto a cooking sheet.  I think I lightly grease the sheet, but you can decide for yourself depending on what kind of sheet you use.

Bake 10-12 minutes.  The blobs of mix will magically transform into tasty mounds of biscuit.  It is absolutely essential that you eat one of the first biscuits warm out of the oven with butter…

mmmm.  Then, if you are trying to save them for some occasion, get a stick or a wooden spoon so that you can keep your family at bay.

You can optionally use an egg wash of 1 egg and a few tablespoons of cream or milk.  Apply the egg wash before putting the biscuits in the oven.

For sweet biscuits that are perfect for strawberry shortcake, double the sugar.

** Buttermilk substitute:  1 tsp vinegar per cup milk.  Works like a charm.

 

 

This content is published under the Attribution-Noncommercial-No Derivative Works 3.0 Unported license.

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