Add recipes/ButtermilkBiscuits.tex

2026-09-02 13:41:47 -05:00
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+\recipe[Our go-to, works great to make a double batch and freeze them!]{Buttermilk Biscuits}
+\serves{20 biscuits}
+\preptime{\cutext{50}{min}}
+\cooktime{\cutext{25}{min}}
+\dishtype{\freeze}   %  options: vegetarian, glutenfree, freeze
+
+\begin{step}
+	\cunum{452}{g}/\cunum{4}{cup} self-rising flour
+	\cutext{2}{EL} baking powder
+	\cutext{1}{TL} baking soda
+\method
+	Whisk together in large bowl
+\end{step}
+
+\begin{step}
+	\cutext{340}{g}/\cunum{3/4}{lb}, 3 sticks salted butter, cold, cut into \cunum{1/2}{in} pieces or grated
+\method
+	Add the butter and use a pastry blender to cut the butter into the flour until the pieces are even and about the size of peas
+\end{step}
+	2 large eggs, beaten
+\begin{step}
+	Stir in with a wooden spoon until combined
+\method
+	
+\end{step}
+
+\begin{step}	
+	\cunum{340}{g}/\cutext{1 1/2}{cups} buttermilk
+\method
+	Stir un until the dough comes together into a sticky mass. If it is too dry, add more buttermilk \cunum{1}{EL} at a time, mixing after each addition until it reaches the correct consistency
+
+	Cover the bowl and refrigerate for at least \cunum{30}{min} and up to overnight.
+\end{step}
+
+\begin{step}
+\method
+	Position a rack in the middle of the oven and preheat the oven to \cunum{400}{F}. Line a baking sheet with parchment paper
+
+	Scrape the dough onto a floured work surface. Use your floured hands to press it into a round roughly \cunum{14}{in} across and about \cunum{1/2}{in} thick
+
+	Use a floured \cunum{2 3/4}{in} round cutter to cut out about 20 biscuits. If necessary, collect and pat out the scraps to cut more biscuits
+
+	Transfer the biscuits to the prepared baking sheet, arranging them so that they are all touching
+\end{step}
+
+\begin{step}
+    1 large egg
+	\cutext{1}{EL} buttermilk
+\method
+	Beat together in a small dish. Brush the mixture on the top of the biscuits.
+
+	Bake until golden brown, \cutext{15--20}{min}. Let cool slightly in the pan on a rack (\cunum{5}{min})
+\end{step}
+
+Biscuits are best the day they are made (and ideally fresh out of the oven!). Store leftovers in an airtight container at room temperature for up to 2 days.
+
+Note: For longer storage, arrange the (raw) biscuits about \cunum{1/2}{in} apart on two parchment-lined baking sheets and freeze until solid. Transfer them to a bag and freeze. There is no need to thaw them before baking, use the same temp/time as above.