Friday Favs – Hit the Bricks makes Buttermilk Biscuits
Hope everyone has had a pleasant week. I’m looking forward to the upcoming three day weekend. Marathon Monday (aka Patriots Day) is one of my favorite days of the year in Boston. Hubby and I always go cheer on the marathon runners at around mile 24 since it’s near our house. So this week’s Friday Fav is very fitting for a weekend where tons of runners flock to Boston. I met Michelle from Hit the Bricks last fall at Blogtoberfest. We hit it off and ended up being two of the last people to leave the event. Michelle blogs about running and her goal of finding balance in her life.
Hi everyone! I’m so excited to be a Friday Fav! I’m Michelle and I blog about a balanced life over at Hit the Bricks. Certain seasons remind me of certain baked goods. In the fall, its definitely pumpkin muffins. Spring is finally here, and with spring and summer come buttermilk biscuits in my house. I use this recipe from the Martha Stewart Baking Handbook. They’re quick and easy to whip together and go great with all the homemade jam that comes out at this time of year. Another thing I love about making these is that I usually have everything I need in my house, and you use cold butter, so you don’t have to worry about thinking ahead and letting it soften
A quick note about buttermilk: I don’t use it. I don’t have anything against it, I just don’t use it enough to justify buying it. So I use a substitute. A tablespoon of vinegar, then add to how much milk you need. In thise case, 1 3/4 cups. Let it stand for 5 mins or so.
While that’s percolating, start the biscuits! Preheat your oven to 375. In a large bowl, whisk 4 cups flour, 1 tablespoon + 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt, and 1 teaspoon sugar.
Cut up 2 sticks of cold butter into small pieces. Add it to the dry ingredients and cut in with a pastry blender. I’ve heard that the food processor, a couple of knives or two forks works well, but the pastry blender works best for me.
Work until the mixture is like coarse clumps with some larger clumps.
Then pour in the buttermilk and mix it in with a rubber spatula until all the crumbs are incorporated… don’t overmix it.
Turn the dough out onto a floured work surface and with flour on your fingers, pat it into a round about 1 inch thick.
Then cut into rounds. This recipe calls for a 2 1/4 inch round biscuit cutter, but I use mugs, pint glasses, etc.
Place them on an unlined baking sheet and brush the tops with some leftover buttermilk. Bake them for 18-20 minutes, rotating halfway through, until they are slightly golden brown. Put them on a wire rack to cool.
Sometimes I have my biscuits with butter, sometimes with jam, but I always warm them up… and they’re always delicious.
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