Buttermilk Biscuits- Studio 5

 Posted by at 1:00 pm on March 16, 2012
Mar 162012
 

This recipe is so easy, I know it by heart. I had a wonderful time on Studio 5 this week- sharing a recipe that is dear to me. My Grandma Woolley taught it to over 15 years ago… and it’s one I make on a regular basis. There are 3 variations- all of which are tasty.

This is grandma with her young kids. I believe she was living in Santa Monica, CA at the time. Look at that car!

This was the Chico house- don’t you love those purple fuzzy slippers? Grandma had style. She was probably in her late 30’s or early 40’s in this picture.

We lost grandma over 8 years ago, so I have loved remembering her- looking at the photos, and thinking of all the wonderful things she taught me, not only in the kitchen, but in life. Thanks to Studio 5 for asking me to share a recipe I love and know by heart. I treasured this time- and think this may have been one of my favorite segments to do. I love you grandma! Thank you for the inspiration in my baking adventures. I know you are proud of me.

Here’s the link to watch the segment- I highly recommend it. Especially if you’d like to see the old photos of my sweet grandma- and cousins. And please take note of my hair- I’m the dark haired girl- the only one of the granddaughters with dark hair. Everyone else was blonde. Go figure. I really was the special one. (Not really, everyone was special with grandma)

Buttermilk Biscuits

4 cups flour
1 tbsp. baking powder
Pinch of salt
1 1/4 cup sour milk (buttermilk)
1/2 cup cold butter

Whisk together the flour, baking powder, and salt. Cut in the butter with a pastry cutter, or knives until the butter is pea sized. Sour milk and stir until barely combined. Then dump out on a lightly floured surface, then knead  approx 5 times to bring the dough together.

Cut with cookie cutters, or roughly cut. Bake at 425 degrees for 15-18 minutes, until lightly golden around the edges.

(Hint: to make sour milk, add 1 tbsp. lemon juice to 1 cup milk. Let stand for 3-5 minutes to thicken and sour.)

Variations:

Herb: Add 2 tbsp. each fresh rosemary, chives and parsley.
Garlic Cheddar: Add 2 1/2 cups sharp cheddar cheese, 3 garlic cloves, minced
Brown Sugar: Add 1/2 cup dark brown sugar.

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