Food Processor Buttermilk Biscuits
It seems the VERY Cordial Cherry Jam (which now has 2 more 5 star approvals here at home) required something really good to try it on.
What better than a FROM SCRATCH HOMEMADE BISCUIT?
For all the young out there who know nothing but Pillsbury from the dairy case?
NOT THE SAME!
In fact no comparison!
Biscuits are actually not that hard to make. The hardest part IMO was the cutting in of the butter … I HATED THAT part!
Well that is why FOOD PROCESSORS were invented right?
Of late I have decided my Ninja is not simply a counter decoration or smoothie maker.
Why not try it out on good old Southern Buttermilk Biscuits.
It worked GREAT. In fact I think it worked better because the cold butter stayed cold because of less warm hands handling.
Another keeper process that makes my cooking life just a little bit easier. Allows me more time to re-test these recipes from the recipe scrapbox
This is a recipe from my 1956 Betty Crocker Cookbook … well that is where it started some 40 or so years ago anyway without the food processor.
BTW so I am told … back in the day … the well to do southern cooks so prized their biscuits they made their own daily.
NO HIRED HELP.
I would not know however since I never had hired help back then. I just loved doing it and loved the outcome. What is there about getting your hands on a great dough be it bread, pie or cookie?
- 2 cups Gold Medal™ all-purpose flour
- 1 Tbsp sugar
- 2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup butter
- 1 cup buttermilk
- Preheat your oven to 450°F. Cut your butter into chunks and stick in freezer to chill.
- Combine the dry ingredients in the bowl of a food processor give a pulse or 2 in order to mix add butter chunks and pulse a few times until it resembles course meal. Add the buttermilk and pulse JUST UNTIL COMBINED. If it appears on the dry side, add a bit more buttermilk. It should be very wet.
- Turn the dough onto a floured board … very gently PAT the dough out until it's about 1" thick. (do NOT roll with a rolling pin) Fold the dough about 5 times then gently press it into a 1” thick round.
- Use a round cutter to cut your biscuits a 3” will produce about 6 biscuits a 2” will give you about 10 to 12. Gently knead the scraps together and make a few more. They will not be as perfect but they taste just as good.
- Place the biscuits on a cookie sheet about 1” apart. Bake for about 10-12 minutes. Do not over-bake. They should reach about 198 to 202 degrees F on a digital thermometer.
- The key to a great biscuit is in the handling of the dough. The more it is handled and the rougher it is handles the more possible it is a tough biscuit will occur..
- Food processor produces superior biscuits, because the ingredients stay colder and there's less chance of over-mixing. Absolutely no rolling pin and patting the dough gently with your hands is a must if you want tender biscuits.
- If you want fresh biscuits quick without the fuss on a busy day? … make your dough, cut them, place on cookie sheet, quick freeze them, vacuum seal them and place in freezer for up to a year.
- When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.