Buttermilk Biscuits

1/17/11

I didn't have any buttermilk but I still managed to make these delicacies perfect in taste and in form...

Buttermilk Biscuits
recipe adapted from the SoNo Baking Co. Cookbook

I made them into biscuits rather than scones! Perfect with honey butter and jelly.

1 1/2 c. AP flour
1/2 c. whole wheat flour (or use AP flour again)
2 T. sugar
1 T. baking powder
1/2 t. baking soda
1 t. salt
6 T. unsalted butter, cut into cubes and freezing cold
3/4 c. low fat milk (skim milk, light soy milk, whatever!)
1 T. vinegar

1. Line a baking sheet with parchment paper and set aside. Combine the milk and the vinegar and set aside to curdle.
2. Sift with first six ingredients into a large mixing bowl
3. Work the butter into the dry until it resembles damp sand. Add 1/2 c. of the milk mixture and fold with your hands (or rubber scraper, but hands are BEST!!) until the milk is absorbed. Continue adding 1 T. of milk at a time just until a dough comes together with no dry spots.
4. Lightly flour a work surface and turn the dough onto it. Knead it for 30 seconds and pat it until the dough is 1/2 inch thick. Cut as many rounds of biscuit dough as possible and lay them evenly on the baking sheet and chill for at least an hour.
5. Preheat the oven to 400 degrees Fahrenheit. When the dough has done its chilling time bake for 8 min., turn, and baking again for 5~7 more minutes for until golden on top and on bottom! Cool for about 10 on the cooling rack and enjoy warm.