Sometimes when people ask me how to make something in the kitchen, say pie crust for example, my standard response is, “make it everyday for 30 days, then you’ll have it down”. Well, I followed my own advice, in spades. I don’t know exactly when, but after I won Blue Ribbon at the largest County Fair in Minnesota last summer for Biscuits I started reworking my biscuit recipe until…Viola!
I now believe these Buttermilk Biscuits to be the best I’ve ever made. There are 3 things these biscuits have going for them. First, it is easy to have the ingredients around. So when you wake up on Sunday morning and “feel the need for biscuits”, you’re likely to have all the ingredients on hand. Second, the dough is very easy to work with, it is easy to shape and easy to transfer to a sheet pan. Third, these biscuits are uber-tasty, tender and soft on the inside and a hint of crispness on the edges.
The Ultimate Buttermilk Biscuit.
Let’s get started…
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 2 1/2 tablespoons powdered buttermilk
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 ounces cold cream cheese
- 1/2 cup (1 stick) frozen butter
- 2/3 cup ice water
And, are you ready for the surprise ingredient? 2 1/2 tablespoons of powdered buttermilk. I don’t know about you but I do not always have buttermilk on hand, and it has a short shelf life, powdered buttermilk, on the other hand has a shelf of months, maybe years.
In a cold stainless steel mixing bowl add all the dry ingredients, whisk together until well blended. Add the cream cheese cut into 5-6 pieces and coat with flour, working quickly with your fingers cut the cream cheese into small pieces, it is not that important.
Cream cheese cut in and grated butter evenly distributed.
how small or uniform the pieces are. No pieces should be larger than a big blueberry. Now, with a box grater grate the frozen stick of better into the flour, cream cheese mixture. When finished, coat the butter with flour and distribute evenly. Add the ice water and with a fork stir until all the flour is combined. Turn out onto a lightly floured board and knead 3-4 times to bring the mixture together. Pat into a 1/2″ flat disk. Cut into whatever shape suits your fancy, round being traditional. Re-roll dough once to get 2-3 more biscuits. Bake at 425 until tops are browned, about 12-14 minutes.
Serve warm right out of the oven.
Brush tops with butter and serve warm with orange marmalade, honey or your favorite jam. I’m really into orange marmalade these days. Last month I was really into homemade strawberry jam.
Remember…homemade just taste better.
James Hacker is a restaurateur, caterer and self proclaimed “foodie.” He has owned two well respected and well reviewed restaurants, The White Bear Cafe, in Berkeley, CA. and DELISH Deli & Catering in Deephaven, MN. For more great recipes, reviews, tips, great links and road trip reports visit: http://www.chefjimmyskitchen.com.
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