Buttermilk Biscuits

I've been MIA for awhile, haven't I? The new year brought about several changes for we three, and our home, that have kept us busy....

Our basement flooded just over a week ago, due to a foot of snow melting in twenty-four hours plus endless, heavy rain that started the day after the snow fell and continued for the next five or six days. It was as unpleasant as you can imagine. Thankfully, the water has now stopped seeping up through the foundation, the house has a functioning sump pump, and our basement is unfinished so nothing was damaged save for our weary backs.

The Bear is developing in leaps and bounds. He's talking a mile a minute, in full sentences! He will, for example, request a specific movie (Cars being the current favorite with CHiPs reruns a close second) or tell us where he's driving his Hot Wheels car (Grandma's house, usually). We're regaled with stories of preschool (baking cookies) and he loves to pray for his meals (mentioning everyone he can think, of during said prayers). Bear's physical ability is steadily improving as well. He is able to walk quite far without any assistance and thoroughly impressed his preschool aide this past week by walking independently from one play center to the next.


Now that it seems we've settled back into normalcy (fingers crossed, knock on wood), I'm feeling the desire to bake and cook again. Enter buttermilk biscuits.

Ok - I am loving these. They're the perfect texture and make a beautiful vehicle for sweet and savory (grape jelly! eggs!). We dipped them in a ham and cannellini bean soup. Matt thought they needed a bit more salt; I'd used unsalted butter and although I found them fine, I'll probably use salted butter next time around.

Buttermilk Biscuits
via Honey & Jam who adapted it from Food & Wine

4 cups flour, plus more for dusting
1 teaspoon salt
1 1/2 tablespoons baking powder
1 teaspoon baking soda
1 cup salted butter, cubed and chilled, plus more for spreading
1 1/2 cups buttermilk

Preheat the oven to 400F and position racks in the upper and lower thirds. Line 2 baking sheets with parchment paper. In a large bowl, whisk the flour with the salt, baking powder and baking soda.

Cut in the butter until it is the size of small peas. Add the buttermilk and stir until a shaggy dough forms. Turn the dough out onto a floured surface; knead until it comes together. Pat the dough 3/4 inch thick.

Using a 3 1/2-inch round cutter, cut out as many biscuits as possible. Reroll the scraps and cut out more biscuits. Transfer the biscuits to the baking sheets and bake for about 30 minutes, until golden and risen, shifting the pans halfway through baking. Let the biscuits cool.

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