Thursday, August 12, 2010
I'm refreshed, invigorated and ready to face another hot day. Cooler weather is on the way!!
Lake Michigan offered some cooling breezes but it was still quite hot on it's sandy shore. It was cool in the Dunes State Park Nature Center and, not really being beach people, we spent a lot of time inside refreshing our knowledge about the area and cooling off. The wooded walkways around the Nature Center are alive with native flora and fauna and are easily navigated.
I was feeling a little (just a wee bit) guilty for having left Andrew beind painting the outside cellar stairs. When I arrived home from my day of fun and frolic with friends, I was even too tired to make anything much for dinner. A neighbor had dropped off a few summer squash and small zucchinis. I sauteed them with new potatoes and knob onions and added all to scrambled eggs.
Lastly, I pulled these biscuits from the freezer and heated them. It turned out to be a rather special meal after all.
2 cups unbleached all-purpose flour
1/4 tsp baking soda
1 tbsp baking powder
1 tsp salt
6 tbsp unsalted butter, ice cold
3/4 cup buttermilk
Preheat oven to 450
Combine dry ingredients in bowl of a food processor.
Cut the butter into chunks (about 1/2 tbsp each) and pulse into flour until it resembles coarse cornmeal. This only takes a few pulses.
Add the buttermilk and pulse just until combined. If mixture appears on the dry side, add a little more buttermilk.
Turn the dough out onto a floured board.
Ever so gently, pat (don't use a rolling pin) the dough out to a thickness of about 1/2 inch.
Cut into rounds.
Gently knead the scraps together to cut out more. These last biscuits will not be as flaky or as pretty but will be tasty.
Place on ungreased cookie sheet.
Bake about 10 - 12 minutes until golden brown.
NOTE: You can freeze the biscuits unbaked and bake them later. Cut out the biscuits and freeze on a cookie sheet. When frozen, place in freezer bag. To bake from frozen, place on a cookie sheet and bake at 450 degrees for about 20 minutes. Watch closely during last five minutes.
NOTE: The key to making good biscuits is in the handling. Never overwork the dough. Always pat the dough out rather than using a rolling pin. Always serve with lots of real butter and good jam!!