We are busy, especially this time of year. Just a few weeks ago, we were snowed in, the road washed out from heavy rains and now…everything is growing like crazy! The wheat at the farm is growing fast and everything is a beautiful green. We’ve been getting our yard in order, flower beds planted and the BBQ set up- all before my guy is back to his 18 hr work days. Oh, the ag world!
We need grabngo foods for breakfast around here because we are on the go a lot! No drive thrus up at the farm, just my kitchen! We always have biscuits or English muffins and breakfast sandwich fixings ready to go. I make sausage patties and bacon cooked and ready. Yum!
Here’s my buscuit recipe:
9 Tbsp butter
2 cups all purpose flour
1 Tbsp sugar
1/2 tsp baking soda
1 Tbsp baking powder
3/4 tsp salt
1 cup buttermilk
Preheat oven to 400 degrees.
Cut butter into small cubes. Place the butter on a plate and place in the freezer while you mix the dry ingredients. The butter should be very cold.
In a food processor (or large bowl), sift together flour, sugar, baking soda, baking powder and salt.
Add the butter to the food processor and pulse to combine, until it looks like coarse crumbs (you could also use a pastry cutter or 2 forks in a large bowl).
Add the butter and flour mixture to a large bowl and make a well in the middle, add the cold buttermilk. Stir until dough is mixed and combined, it will be slightly sticky/tacky. If it’s still really sticky, add a bit more flour!
Turn out the dough onto a floured surface (I use my counter) and pat into a rectangle.
Fold the dough over and onto itself six times, so you end up with a tall square, then pat down to about 1 inch thick.
With a 2.5 inch round biscuit cutter, push down to cut the dough and pull up (remember not to twist!). Leftover scraps can be combined and cut again – but no more than 1 or 2 more times.
Place the biscuits on a parchment paper lined baking sheet, almost touching each other, and bake at 400 degrees for 12-15 minutes until browned.