Thanksgiving 101′s Buttermilk Biscuits!

Thanksgiving is only two weeks and a day away, and already I’m itching to bake some pecan pie and…stuff (more on that when I post all of my desserts for the day.)

But I’d like to bring your attention to a very special, a very informative book. It’s called Thanksgiving 101, and it’s by Rick Rodgers, the supposed Thanksgiving “expert.” I don’t think that’s far from the truth. His recipes are insightful, are preceded by amusing back stories, and get down deep into why things work and don’t. A whole chapter is dedicated to the turkey, and another to sides, soups and salads, appetizers, desserts, and of course: rolls and biscuits. A Thanksgiving table in America is incomplete without a basket of biscuits fresh outta the Pillsbury can…or in your case, from scratch.  Even if you’re a college student.

His recipe for buttermilk biscuits is simple, fast, and requires mostly cheap ingredients (save for the buttermilk, but  you can make that yourself.)  Here’s the recipe, and buy the book! You’ll be glad you did. 

1.5 c. cake flour (not self-rising)
1.5 c all-purpose flour
1 tbsp. cream of tartar
1.5 tsp. baking soda
3/4 tsp. salt
12 tbsp. (1 1/2 sticks) unsalted butter, cut into 1/2 in. cubes
1 c. plus 2 tbsp. buttermilk

Procedure: 

1) Position rack in top 1/3 of oven, preheat oven to 400 degrees F.
2) In large bowl, sift together the cake flour, all-purpose flour, baking soda, cream of tartar, and salt.  Using a pastry blender, cut in the butter until it resembles coarse meal.  Gradually add the buttermilk a little at a time, until it all comes together but isn’t too wet.  Knead lightly in the bowl to make a soft dough.  Do not overwork the dough.
3) One a lightly floured surface, pat out the dough with floured hands to a 3/4 in. thickness (or lightly dust the top of the dough with flour and roll it out.)  Using a 2.5 -inch round cookie cutter, cut out biscuits and place on ungreased baking sheet.  Gather up the scraps, knead gently to combine.  Pat out again, and repeat process to get a total of 12 biscuits.
4) Bake until biscuits are risen and golden brown, about 15 minutes.  (The biscuits can be baked up to 8 hours ahead, cooled, and stored at room temperate.  To reheat, wrap the biscuits, 6 to a pack, in aluminum foil.  Bake in a preheated 350 degree oven for about 15 minutes.  Serve hot or warm.Here’s how I went about it. I’ll give you some tips along the way…

I didn’t have cake flour, so I used whole grain pastry flour from Whole Foods with great results. The key is to have a flour that has a lower gluten content than regular flour. That way, you’ll get a biscuit that is more tender in the end. Being whole grain helps too – it actually cuts the gluten and lessens the chance of the biscuit being tough.

A mound of complex carbohydrates.

2) When cutting in the butter, it should be cold but not so hard that it’s impossible to work with.  Furthermore, if you don’t have a pastry cutter, just use a fork. It’s essentially the same thing, except a pastry cutter has a handle. I’ve even worked butter into flour using my fingers.  See? Biscuits are possible with even the most basic of tools - the human body.

Currently in the "coarse meal" stage.

3) Be absolutely sure to add the buttermilk a little at a time and to work it in before continuing. The recipe might say a cup and two tablespoons, but it just might not work for you. Only use enough so that the dough can come together in one piece. The same is true for ice water in a pie crust.

Don't have buttermilk? Add a tbsp. of vinegar or lemon juice to every cup of regular milk, and let it stand for a few minutes before using.

4) The recipe could make 12 biscuits, but from what I saw it could make a lot more. Perhaps I spread it too thin, or my cookie cutter was two small, but I definitely cut out at least double that amount. In the end, what size cookie cutter you use doesn’t matter. Just make sure to keep an eye on them, as the biscuits could bake slower or faster than the original recipe states.  Also, a tip from the author: If you want fluffy biscuits, place them on the baking sheet with no spaces in between. If you’re looking for a crisper exterior, space an inch or so apart. I like fluffy.

Ready to be baked.

5) When golden and risen, remove from the oven. I suggest eating almost immediately with plenty of butter and wild huckleberry jam! For Thanksgiving, try whipping some softened butter with maple syrup for a death-worthy maple butter. Buy Thanksgiving 101 at Kollege Kitchen, and you shall be happy, I promise.

The biscuit of wonder beckons you.

Happy Thanksgiving!!!

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