Sunday, April 28, 2013
1) biscuits are surprisingly easy to make
2) biscuits are irresistible when they just come out of the oven
3) watching the butter melt in a biscuit makes me happy
I made a batch of buttermilk biscuits for a friend's casual (and I mean this in the truest sense as I wore sweatpants to it) barbecue. The weather in Toronto is finally warming up and it's a great time to meet up with new friends for dinner. All the meat groups and dessert were pretty much taken care of, so I made a small batch of biscuits to bring over.
Recipe adapted from Clinton St. Baking Company Cookbook
(Makes about 8-10)
2 cups of Robin Hood® all-purpose flour
2 tablespoons of baking powder
1 1/2 tablespoons of sugar
1/3 teaspoon of salt
1/2 stick of unsalted butter, chilled and cube
1/2 stick of Crisco® all-vegetable shortening, chilled and cube
3/4 cup of buttermilk
Preheat your oven to 175°C (350°F), if you have a convection oven like me, go with 160°C (325°F). You can make these by hand or with a mixer, just make sure to powder your hands with flour to prevent the dough from sticking to it.
Pour in the buttermilk and mix for about 10 seconds on low. You just want the dough to come together, so don't over mix.
Disclaimer: A Baked Creation partnered up with Robin Hood®, who celebrated their 30th anniversary of annual Holiday Recipe Collection. They were kind enough to send us a baking package with Robin Hood® all-purpose flour and Crisco® all-vegetable shortening sticks.