Tuesday, March 22, 2011

Biscuits and such

It's not a cooking week. We're working on leftovers and freezer stuff. Today Woody's leftover meaty manly chili, tomorrow hot dogs! But the poor chili just needed a little something so I whipped up some biscuits. The biscuits came out wonderfully, like something Grandpa Norm would make! In continuing with my compound butter addiction I made some Marmalade Butter. It was good but I'm not sure I would make it again unlike my garlic butter or cinnamon honey butter. It's definitely more of a brunch thing and the Lawyer isn't really a fan of orange marmalade ("It's like eating pulp!") so I will be eating it all up myself.
(from seriouseats.com)
2 1/4 cups all-purpose flour
2 1/4 teaspoons cornstarch
1 tablespoon sugar
1 tablespoon baking powder
1 3/4 teaspoon salt
1/4 teaspoon baking soda
1 stick or 1/2 cup cold unsalted butter
2 tablespoons cold cream cheese
1/2 to 3/4 cup cold buttermilk
1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In the bowl of a food processor, combine all of the dry ingredients and mix well.
3. Add butter and pulse until butter is finely dispersed throughout dry ingredients.
4. Add cream cheese and pulse to distribute, leaving a few small, pea-sized pieces of cheese in tact. Turn mixture into a mixing bowl.
5. Drizzle in about a 1/3 cup of the buttermilk and toss gently with your hands to evenly distribute. Add more milk a tablespoon or so at a time until dough is just moist enough to come together without any dry crumbly bits.
6. Turn the dough out onto a lightly floured surface. Dust the surface of the dough lightly with more flour and pat the dough out to about ¾-inch thick.
7. Fold the dough back over on itself in thirds and pat out to about 3/4-inch thick again, flouring the surface lightly as needed to prevent the dough from sticking.
8. Fold the dough back over on itself in thirds again, then pat it out to a final thickness of about 1/2 inch.
9. Using a lightly floured 2 1/4-inch round cutter, cut the dough into rounds and place on prepared baking sheet, at least an inch apart. Scraps may be gently packed together, patted out to 1/2-inch thickness once more and cut.
10. Bake for 12 to 15 minutes, until biscuits are well-risen, pale golden on top and a deeper brown on their bottoms.

Marmalade Butter
(Ina Garten)
1 stick butter, room temperature
1/2 cup good orange marmalade
1/8 teaspoon kosher salt
1. Mix it all together and serve at room temperature

1 comment:

  1. Bwahaha! Following? CHECK! Comment-enabled? CHECK! Get ready Jelli, get ready. BTW why don't you have any special jellys? Get on that.