Biscuits Two Ways

As a proud Southerner, biscuits are an important staple and one of the easiest ways to provide a bite of comfort.  I have to admit though, that I am not a purist when it comes to biscuits.  I am quite opinionated when it comes to them, but as long as there is a nice crust and then soft and fluffy inside I will be happy.  It was a really eye opening experience when I moved to Seattle and went out for breakfast and was given a “biscuit”. I learned not to get my hopes up, but there is a place that serve up a mean biscuit.

My very favorite biscuit in Seattle is currently from Wakefield Bar.  They typically serve it up with a cayenne honey butter which melts beautifully over the warm biscuit. Anyone in the Seattle are should for sure check them out, also all of their food and drinks are equally amazing.

  Sorry for the tangent, I just needed to give them a shout out. For me, I can’t pick a favorite style of biscuit because it’s like picking a favorite child.  I am continually torn between sour cream biscuits and buttermilk biscuits, from time to time I even throw in a cream biscuit, but typically I stick with the two classics.  One of my favorite things about biscuits is they freeze so well!  When you have time, whip up a big ole batch and freeze them to enjoy even on the busiest of mornings.

Here are my two current favorite biscuit recipes.

Sour Cream Biscuits

  • Servings: 12
  • Difficulty: Easy
  • Print

From The Wooden Spoon Bread Book

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 2 tablespoons shortening
  • 1 cup sour cream

Directions

  1. Preheat oven to 400°F. Sift together dry ingredients.  Cut in the shortening, then fold in sour cream.  Knead the dough together.  roll out on a lightly floured surface to 1/2 inch thickness.  Cut into 2 inch squares.  Place on a lightly greased baking sheet.  Bake for 12-15 minutes or until lightly browned.

 

Easy Peasy Buttermilk Biscuits

  • Servings: 10
  • Difficulty: Easy
  • Print

From Renee’s Kitchen Adventures

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter
  • 3/4-1 cup cold buttermilk

Directions

  1. Preheat oven to 425°F.  Combine dry ingredients then add in cold butter in cubes.  Pulse, cut in, or used your hands to combine until the butter is pea sized.  Add in the buttermilk and stir until just combined.  
  2. Dump the mixture onto a floured board and knead a few times to finish incorporating the buttermilk into the flour.  Press down with your hands until 1/2 inch thick.
  3. With a floured 3 1/2 inch round cutter cut biscuits.  Bake for 12-15 minutes or until golden brown.


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