Mom, I'm not awake yet, would you make biscuits?
Still, no one was moving too fast this morning, so I decided to make a hot breakfast, some Einkorn flour homemade bread toast for me (ancient grain Einkorn doesn't trigger my wheat allergies like hybridized wheat) and a batch of hot southern buttermilk biscuits for my husband.
In my decidedly Yankee kitchen with 70-year-old gas stove, I'm always tweaking recipes. Sometimes you find one that you don't need to do anything with. This one, sent by a friend in Georgia, is perfect and they freeze well, so I can just thaw some out and reheat for my husband, or in this case, took some ones hot from the oven to our elderly next door neighbors who were out in the garden already getting ready for planting soon.
Another decidedly southern take on these is to add 4 Tablespoons of pickle relish to the buttermilk before mixing with flour. Those make the backbone of an awesome little off the bone ham with mustard sandwich. But today, simple breakfast biscuits.
(cut and paste this in your browser window).
Best Buttermilk Biscuits Ever
1/2 cup cold butter
2 and 1/4 cups self-rising White Lily flour
1 and 1/4 cups buttermilk
Self-rising soft wheat flour (a little extra set aside for working with dough)
2 Tablespoons melted butter
1. Cut butter with sharp knife or pastry blender into quarter inch thick slices./ Sprinkle butter slices over flour in a large bowl. Toss butter with flour. Cut butter into flour with pastry blender until a crumbly and mixture resembles small peas. Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened. (if you don't have buttermilk, replace 3 teaspoons of the milk with lemon juice or apple cider vinegar and let set out at room temperature 5 minutes.)
2. Turn dough out onto lightly floured surface. Knead 3 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 3/4 inch thick rectangle (about 9 x 5 inches) Sprinkle top of dough with additional flour. Fold dough over onto itself in three sections, starting with one short end. (fold dough rectangle as if folding a letter sized piece of paper). Repeat entire process two more times, beginning with pressing dough into a 3/4 thick dough rectangle (about 9 x 5 inches) then folding, again.
3. Press or pat dough into half inch thicknesses on a lightly floured surface. Cut with a biscuit cutter and place side by side on a parchment paper lined (or lightly greased) jelly roll pan. Dough rounds should touch (for higher biscuits).
4. Bake in preheated 400 F oven for 13 - 15 minutes or until lightly browned. Remove from oven. Brush with melted butter if serving immediately (for ones I'm going to freeze, I skip this)
5. Accidentally drop one to the dog. And a couple of thse sausages. (Abby, quit taking over the keyboard when I go to get a coffee refill!)