1/4 cup milk or light cream, for brushing the tops of biscuits
Homemade Butter (Recipe Follows)
Instructions
Preheat oven to 450 degrees. Set out a 13 x 11 x 2 inch baking pan. Into a large bowl, sift flour, baking powder, salt and soda. With a pastry blender or two knives, cut butter into flour until mixture resembles coarse cornmeal. Make a well in the center of the dry ingredients and add buttermilk all at once. Stir with a fork until dough becomes cohesive, then gently form dough into a ball and place on a lightly floured surface. Knead with fingertips 10 times. Roll out dough, handling as little as possible, 1/2 inch thick. Ct out biscuits 1 1/2 to 2 inches in diameter, using a floured cutter or knife. (Even pressure when cutting biscuits keeps their sides straight.) Place biscuits on baking sheet 1 inch apart for crusty sides. Lightly brush with milk or cream and bake until light golden brown, about 10 to 15 minutes. Serve with homemade butter.
Homemade Butter-
1 pint heavy whipping cream, warmed to 55 degrees (cold cream churns slowly)
1 quart jar with a tight lid
Salt, to taste
Pour cream into the jar and screw the lid on tightly, wrap in a clean dish towel. Holding the wrapped jar in both hands, rock it back and forth with a strong even motion. First the cream will look frothy, then thick like whipped cream. In time it will become granular, then will gather into a cohesive mass. At that time, drain off the buttermilk,, leaving butter in the jar. Fill jar with cold water, and shake it to wash milk our of butter. Pour milky water off; then continue rinsing butter until the water is clear. Turn butter out into a small bowl and salt to taste. ((Leave unsalted for sweet butter). Chill and serve with hot biscuits.
Originally Submitted
1/25/2009
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