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Old 12/11/2010, 12:23 AM   #3
GT/CS S Code
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Location: Victoria, B.C., Canada
Joined: Dec 07
Posts: 896

My Garage
Another favorite of mine are fresh, hot buttermilk biscuits! When we go Cowboy Action Shooting, my alias is "Reverend Al", and I'm often the "camp cook" and prepare hot lunches for the shooters at our matches. Heck, they have to be good or I wouldn't want to serve them to a bunch of armed and hungry cowboys and cowgirls! These are "Reverend Al's" BEST buttermilk biscuits ...

The Reverend Al’s Homemade Buttermilk Biscuits


3 cups of all purpose flour
3 teaspoons of baking powder
1 teaspoon of salt
¾ teaspoon of baking soda
1 tablespoon of Garlic powder (optional)

¾ cup of any suitable type of shortening (such as Crisco, bacon grease, lard, margarine, etc.)

1 cup of grated cheese (Cheddar or your choice of mixed cheeses)

1 cup of buttermilk

Pre-heat oven to about 375 degrees.

Sift the flour to make sure that there are no lumps. Add the baking powder, salt, baking soda, and Garlic powder if you’re using it. Mix the dry ingredients well. (I use a pastry blender to stir the dry ingredients in the bowl until they’re all well blended.) Add the shortening and work it into the dry ingredients with a pastry blender until the entire mix resembles coarse cornmeal. Add the grated cheese and mix well again.

Next, add the buttermilk, working it into the mixture with a large, solid spoon. After everything is thoroughly mixed, roll it out onto a floured board or counter top. Knead the dough as little as possible, adding more flour if it’s too wet, or a bit more buttermilk if it’s too dry, until the dough doesn’t stick to your hands, and has a “satin” look to it.

After it has the right consistency, roll or pat out the dough to about ¾” thick, and cut out the biscuits with a 2” to 3” biscuit cutter, or if in camp use the end of a soup can with the top and bottom cut out. If you lightly flour the end of the biscuit cutter or soup can as you cut them, the biscuits won’t stick to your cutter plus they will rise in layers as they bake, yielding a nice, light and fluffy style of biscuit.

I use a flat cookie sheet for baking biscuits and use baking parchment paper or silicon baking sheets on the bottom of the cookie sheets to prevent the biscuits from burning on their bottoms.

In our oven about 10 to 12 minutes is just about right for light, medium browned biscuits. If they are too dry in the middle, bake for a slightly shorter time, as they should be slightly moist in the centre when finished.

I may have passed my "best before" date, but I haven't reached my "expiry" date!
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