Saturday, July 13, 2013

Buttermilk Biscuits

For those of you who have been around a while, you know that we belong to a dairy CSA that includes a quart of buttermilk a week. I don't know about you but we really don't use that much buttermilk regularly. I am therefore always on the look out for buttermilk recipes I can use during the week. Yes buttermilk pancakes are great but up here in the northeast, the heat and humidity have been horrible so if I can avoid the stove, I do. At all costs. If I can cook it on the grill, I do.

Over the last two days though, the humidity has drop as has the temperature, enough so that I was willing to turn on the oven for 30 minutes today and try a recipe for Garlic Bread Buttermilk Biscuits.

Garlic is not yet in season for us. Garlic scapes are. So I had to modify the recipe a bit (of course). The biscuit recipe itself is amazing so you can just eliminate the garlic and cheese and add whatever you want.

Garlic Cheese Buttermilk Biscuits
½ cup organic unsalted butter
4 garlic scapes, minced/puree in the food processor
1 teaspoon dried oregano
shredded cheese
2½ cups organic all-purpose flour
1 TBSP honey (more or less to taste)
4 tsp baking powder
2 tsp Kosher salt
1¾ cup organic buttermilk
- Heat oven to 400F.
- Melt the butter and stir in the scapes and dried oregano. Sauté until scapes are soft, about 3 minutes, depending on tenderness.
- Pour the herb butter into the a 8x8 baking dish. Top butter mixture with cheese (amount depends on preference).
- Whisk together the flour, sugar, baking powder, and salt.
- Add the buttermilk and mix until you get a smooth, thick batter. This took a couple of minutes so don't worry about over mixing.
- Spoon the batter on top of the garlic butter. Smooth as much as possible with a spatula so it’s evenly distributed.
- Bake for 20-25 minutes, or until golden and cooked through.
- Remove from the oven and allow to cool slightly. Place a plate upside down on top of the baking pan, then flip so the bread comes out with the buttery part on top.
The verdict? Delicious. Everyone enjoy it. The biscuits were moist and spongy with a buttery taste and texture. You add more scapes/garlic or less depending on your preference. I am looking forward to making this one cool morning with only butter as the topping and adding organic wild blueberries to the batter at the last second. Of the possibilities are endless when you find a good base recipe.

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