Biscuits

Sometimes you just need a biscuit. A fluffy, white, pillowy round of buttery yum.

Easter is coming up and these would be wonderful on an Easter buffet table. They are like little pedestals for jam and perfect holders for thin slices of honey ham. They would go great with a roast chicken, too. Lamb? Oh yeah. These are smart, too. You can make the dough ahead of time and then roll, cut, and bake them the day of your meal. (You also don’t have to use all the dough at once – bake a dozen on Sunday, then the rest a few days later!) Be prepared for applause as they come out of the oven all high and mighty. You will have to steal a little taste before dinner. I know because I’ve done it.

We, unfortunately, will be spending Easter at a volleyball tournament. When I first heard they had this big tournament over Easter, I couldn’t believe. I never thought I’d let my kids play on Easter. But here I go. We are determined, though, to celebrate the most amazing thing ever known to man: the resurrection of our Lord and Savior, Jesus. He was the perfect payment for a debt we owed. God is loving and accepting, but He is also perfectly just. His justness demands a payment for sin. Since Jesus was perfectly God and perfectly man, He alone could take the penalty and pay it once and for all. Amazing love! Such sacrifice! But the story is not over at his death. He showed his incredible authority and power over death, and defeated it.  He offers something so precious to us, his creation: to come and follow him – the resurrected Son of God. Now life is not just about living for me. It’s about loving and serving Him and others. That is my meaning and hope in life.

So wherever we are that Sunday morning, whether it be a church we’ve never set foot in, or on the edge of a bed in a hotel room, our family will be rejoicing and remembering and celebrating the incredible meaning of  Easter.

Homemade Buttermilk Biscuits
Serves: 2½ dozen
 
Ingredients
  • ½ cup warm water (100-110 degrees) - use the inside of your wrist to test the water. It should feel nice and warm and not cool or hot at all
  • 1 (1/4 oz.) package of active dry yeast
  • 1 teaspoon sugar
  • 5 cups all-purpose flour (I use King Arthur)
  • 3 tablespoons sugar
  • 5 teaspoons baking powder
  • 1½ teaspoons regular salt (don't use kosher or any fancy salt)
  • 1 teaspoon baking soda
  • ½ cup cold butter, cut into cubes
  • ½ cup shortening, cut into cubes
  • 2 cups buttermilk
  • ¼ cup butter, melted, divided
Instructions
  1. In a small bowl, stir together the warm water, yeast and sugar. Set aside for 5 minutes.
  2. In a large bowl, stir together flour, sugar, baking powder, salt and soda. Put the butter and shortening cubes into the flour mixture and, with a pastry blender or two knives, make a cutting motion until the mixture is crumbly. Add the yeast mixture and the buttermilk to the crumbly four mixture. Stir until just moistened - don't over mix. Cover with plastic wrap and chill two hours or up to five days (great for making ahead!).
  3. Preheat oven to 400 degrees when ready to bake the biscuits. Prepare a baking sheet that has been lined with parchment paper. Lightly flour your countertop and place the dough on the floured countertop. Knead the dough three or four times. Using a rolling pin also dusted with flour, roll the dough so it's a ¾ -inch thick circle (go ahead and get out a ruler or measuring tape!). Fold dough in half. Roll out it again until it gets to ¾-inch thick. Fold in half again (this is creating the layers of the biscuit). Roll out to ¾-inch thickness and cut the dough into circles with a 2-inch round biscuit or cookie cutter (use a small juice glass in a pinch). Place rounds on the parchment paper in neat lines of about four rolls, making sure the rolls touch each other. Re-roll and cut scraps until the dough is gone. Gently brush the tops of the rounds with the melted butter. Bake 15-20 minutes or until golden brown. Remove from oven and brush again with remaining butter. Serve warm.

 

Homemade Buttermilk Biscuits - dinnerandafamily.com

My cutter was a little over two inches – that’s ok!

This recipe is from Southern Living magazine. I re-wrote the directions in my own words, and they call these “Angel Biscuits.”

 

 

 

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