![]() ![]() ![]() Stir until the mixture comes together into a shaggy mass. Pulse until the mixture resembles coarse sand with a few pea-size clumps of butter intact. What you’ll need to make Buttermilk Biscuitsīegin by combining the flour, cornstarch, baking powder, baking soda, sugar, and salt in a food processor. These are traditional roll and cut biscuits for a simpler drop biscuit method, see this recipe. You can throw the dough together in 15 minutes and end enjoy the biscuits with your dinner less than fifteen minutes later. These buttermilk biscuits are rich, buttery, and flaky with a toasty golden crust. I can’t find White Lily flour easily where I live, so I use a blend of all-purpose flour and cornstarch to get a similar effect. states that makes for ultra-tender, melt-in-your-mouth biscuits. Southern buttermilk biscuit recipes typically call for White Lily flour, a low-protein brand primarily available in the southern U.S. They’re perfect for Thanksgiving.Photo by Alexandra Grablewski (Chronicle Books, 2018) So, I bring you my Northern Style Southern Biscuits as a symbol of peace, goodwill and a country united. Just remember that the more layers you make the less biscuits you make… unless you make more dough of course. The biscuits will be good no matter how many layers you have, but it’s fun to see how many layers you can make. The dough has to be rolled out very thin and then folded over itself in order to get the familiar flaky layers. These little chunks will expand in the oven and make air pockets. The butter/fat had to be incorporated into the flour with a snapping movement so that there are still tiny particles of butter left. Part of the secret to making biscuits is in the technique. I learned that I also needed an acidic ingredient to react properly with the fat, so I stuck with the Southern classic buttermilk for my liquid and added a touch of healthy Greek yogurt for extra flavor (and even more acidity). I wanted them to be vegetarian, so lard is out, and shortening contains trans-fats which are known to be bad for you. I’m a Yankee by birth, but that’s not why I chose butter for the fat in my biscuit recipe. Biscuits became a source of pride as well as sustenance with Southerners even developing their own special flour, called White Lily, not readily available in the North. In the South, lard or shortening is the standard. In the Northern states butter is the favored lipid. ![]() Soon people learned that adding fat to the recipe made them tasty and flaky. The earliest biscuits were a simple combination of flour and water that resulted in little more than baked paste. What I learned, is that arguments over biscuit recipes have caused family feuds and could have even contributed to rising tension in the war between the states. I already knew that biscuits were an American icon, and that food can bring people together or tear them apart. Until recently, the only biscuits I ever made at home came from a Pop n’ Fresh can, so when friends from overseas asked me for a real American biscuit recipe, I scoured every book I could find, starting with the biscuit tome Southern Biscuits by Nathalie Dupree and Cynthia Graubart, and ending with Alton Brown’s always insightful analysis in I’m Just Here for More Food: Food x Mixing + Heat = Baking. ![]()
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