So I just happened to have some strawberries in the refrigerator. And a little heavy cream. Oh and some vanilla custard left over from the éclairs I made for my son’s school this afternoon. Can anyone tell me what’s missing?
These buttermilk biscuits are a little more work than some biscuit recipes, but the result is so tender and buttery, why not?
Oh, and last night’s strawberry “shortcake” is this morning’s egg sandwich. Double Trouble for my waistline…
makes 16 – 3″ biscuits
4-1/2 cups all purpose flour
1 tsp baking soda
5 tsp baking powder
1-1/2 tsp salt
3-1/2 tsp sugar
1/2 cup oil
1/2 cup butter, room temperature
2-1/2 cups buttermilk
Sift all dry ingredients into a mixer bowl. Add the butter and the oil and stir until mix looks like coarse crumbs and butter pieces are no larger than a pea. Add buttermilk and mix until incorporated. The dough will be very sticky.
Turn out onto a very well floured table. Form into a square with your hands and roll out until the dough is about 1 inch thick. Fold the left side to the middle then fold the right side over the left side ( like folding a brochure). Turn dough 90 degrees. Sprinkle with flour and roll out until dough is again a rectangle about 1 inch thick. Repeat this 5 more times for a total of seven turns. Cut out circles, press scraps together and roll and cut the remaining dough.
Place on a lightly greased baking sheet and bake at 375 degrees for 7 minutes. Turn the oven down to 350 degrees and bake for 8-10 minutes more. Remove immediately from baking sheet and cool on wire racks.