Maple Butter Biscuits with Honey Salt

I have always been a little intimidated by making biscuits from scratch. And the biscuit mixes I've tried thus far have been lacking and gummy (Bisquik=bisyuck). Making some nice, yummy, country-style biscuits with flaky butter layers without resorting to 'pop'n fresh' containers has eluded me.
Until I found this recipe from Chrissy Tiegan's Cravings cookbook. Equal parts delicious and non-fussy. I did do a few adjustments, such as make maple butter glaze instead and I don't generally keep buttermilk on hand so I make my own.

Chrissy Tiegan's Cravings Pull-Apart Buttermilk Biscuits
Ingredients:
  • 1 1/2 c. whole milk
  • 1 TBS and 2 tsp. white vinegar
  • 1 stick cold unsalted butter, cut into 1/2 inch cubes
  • 3 cups plus 2 TBS. all purpose flour
  • 1 TBS. baking powder
  • 1 tsp. sugar
  • 1 tsp. salt
  • 1/2 tsp. baking soda
  • For maple butter glaze: 5 TBS. butter, 3 TBS maple syrup, 1 tsp. salt

Directions:

  1. In a measuring cup, combine milk and white vinegar and set aside to 'sour' while preparing rest of ingredients, about 15 minutes
  2. Preheat oven to 425 degrees Fahrenheit
  3. Combine butter, flour, baking powder, sugar, salt and baking soda in a medium mixing bowl (or use a food processor's pulse setting)
  4. Stir the soured milk (buttermilk) and combine with rest of ingredients
  5. Shape dough into 8" wide by 1" high biscuits (makes about 9) and place biscuits so they are almost touching on a baking pan
  6. Combine the maple butter glaze ingredients into a small bowl and microwave 30 seconds at a time until combined
  7. Brush biscuits with some of the glaze
  8. Bake at 425 degrees Fahrenheit for 20 minutes or until golden
  9. Pretend you're a cool swimsuit model married to an amazing singer with two cute mixed-race kids. Oh wait, last part is optional.


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