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buddies & biscuits

There are some people who you meet in your life that forever change the way you look at the world. Friends, lovers, teachers, strangers. These people teach you more about the world and yourself than you could ever imagine. Last year, I met this person and haven’t been the same since. One of the kindest and compassionate people I have ever met, she is like the grandmother I never had: warm, comforting, and full of knowledge and advice. She is the kind of lady who radiates positivity, influencing me in ways I never thought possible. When I was stuck in a particularly low rut, she talked me out of it, listening and lending an open ear to my troubles.

Because she isn’t bound by blood to me, our friendship has been based on common interests and experiences. I love my family but sometimes you need that outside perspective, right?

We also happen to share a love of baking and all things related to the kitchen. Whenever we meet up, we swap recipes and discuss our baking experiences. The day I completed my first ever pie crust, I told her immediately and she was so proud. When I had problems baking my own bread, she offered tips and advice from her own previous experience. When I told her about my never-ending problems with yeast, she told me that we needed to have a whole day dedicated to working with yeast and bread to better acquaint me with yeast. She is not only a dear friend, but a baking guru.

In December, she told me about a stew that she had made over Thanksgiving, and the lovely, delicate biscuits she made to accompany the stew. I literally started drooling when she described the biscuits in detail. I immediately asked her for the recipe and she told me that it came from the Martha Stewart Baking Handbook, a recipe book that she turns to religiously. Luckily, I have the same baking book at home and put Martha’s biscuit recipe to good use during a rather wet and stormy weekend.

Martha’s recipe came through once again because these biscuits were so good. They were ten times better than I could have imagined. The dough was super simple to make and I froze half the batch, knowing that they will be devoured in the near future. Because I didn’t have a standard biscuit cutter, I used a flower cutout to cut my biscuits, making them almost too cute to eat.
The minute they came out of the oven, they made my kitchen smell like buttery goodness. I ripped one open, and found the insides soft and fluffy. They weren’t as flaky as I’d like, but they had a crunchy, golden outside that contrasted nicely with the soft insides. I ate mine with a dollop of blackberry jam and butter, bundled up on my couch while reading the paper over the weekend. Doesn’t that sound heavenly? Because it was!

Many thanks to my adopted grandmother (as I like to call her) for not only pointing out this recipe to me but for being such a supportive person in my life recently. I wouldn’t have made it out in piece this year without your advice and love. I know that there are literally thousands of biscuit recipes out there to choose from, so I don’t expect to convert you all, but I hope that you give this recipe a try. I must admit, I am not a biscuit connoisseur. In my childhood, my mom was more likely to whip out the Pillsbury canister than to make her own biscuits. But Pillsbury better watch out because if more people start baking their own biscuits with this recipe, they will be out of business. Especially in these rough times, avoiding store-bought products can be both emotionally and physically satisfying. Go on with your biscuit bad-self!

Buttermilk Biscuits
Origin: Martha Stewart Baking Handbook
Yield: 1 dozen
Prep Time: 10 minutes
Cooking Time: 18 to 20 minutes

● 4 cups all-purpose flour, plus more for dusting
● 1 tbsp plus 1 tsp baking powder
● 1 tsp baking soda
● 1 tsp salt
● 1 tsp sugar
● 2 sticks cold unsalted butter, cut in to pieces
● 1 3/4 cups buttermilk, plus more for dusting

Preheat the oven to 375℉. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Using a pastry lender, cut in the butter until the mixture resembles coarse crumsb with a few larger clumps remaining.

Pour the buttermilk; using a rubber spatula, fold buttermilk into the dough, working in all directions and incorporating crumbs at the bottom of the bowl, until the dough just comes together. The dough will be slightly sticky; do not overmix.

Turn the dough onto a lightly floured work surface. With floured fingers, gently pat the dough into a round about 1 inch thick, pressing in a any loose bits. Do not overwork the dough. use a floured 2 1/4-inch round biscuit cutter to cut out the biscuits as close together as possible. Use one cut edge as the edge for the next biscuit.

Place the biscuits about 1 1/2 inches apart on an unlined baking sheet. Generously brush the tops of the biscuits with buttermilk. Bake, rotating the sheet halfway through, until the biscuits are golden and flecked with brown spots, 18 to 20 minutes. Transfer the biscuits to a wire rack to cool.

Printable Recipe here.

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January 28, 2009 - 8:57 pm

Maddy - mmm these look scrumptious =)

i need to try making biscuits soon!

January 28, 2009 - 9:21 pm

snooky doodle - these biscuits look cute what a nice person you have met :)

January 28, 2009 - 11:38 pm

Jessica - Those biscuits are too cute for words, and look amazing. It makes me want to get a flower cookie cutter just so I can make some just like yours… :) And I love how you described your adopted grandmother– she sounds lovely.

January 29, 2009 - 3:51 am

Kristin at The Kitchen Sink - Beautiful biscuits! And how lucky you are to have a friend like that.

January 29, 2009 - 4:39 am

Caitlin - I’m so jealous of your baking guru! Those pictures make me wish my breakfast this morning involved biscuits though…

January 29, 2009 - 10:37 am

eurydice - hi amanda! i am definitely going to try these! when the recipe calls for 2 sticks of butter, what does that mean in terms of ounces or cups or weight? in canada most of the butter comes in giant blocks, as opposed to sticks… so confused… le sigh.

January 29, 2009 - 11:06 am

Chuck - Yummy Yummy Yummy! I love a good warm biscuit in the morning.

January 29, 2009 - 11:38 am

kickpleat - ooh, these look so good! i love biscuits and usually have good luck. i’ll definitely have to try this recipe.

January 29, 2009 - 12:22 pm

sarah the baker yoon - yum yum yum yum in my tum tum tum tum!

January 29, 2009 - 12:34 pm

maris - I made these once with fresh herbs and I bet they were soo good! I would love to try them plain for breakfast.

January 29, 2009 - 12:53 pm

Ana - biscuits are the best, but having someone like that to share them with makes them even better.

the last batch i made got some fresh dill kneaded in, then placed on top of a giant dish of root vegetables and roasted. SO good.

January 29, 2009 - 2:12 pm

bakingforthecure - These look like the perfect comfort food!

January 29, 2009 - 6:47 pm

sarah the baker yoon - could i ask you something? i need to bake some cookies tomorrow and i want them to be the best best best! if you had to recommend me just ONE recipe of the best cookies you know, which would it be?

January 29, 2009 - 8:42 pm

hebr23 - what a fabulous story. you are truly blessed to have someone like that! some day i hope to have that as well.



January 29, 2009 - 10:19 pm

mandy - Isn’t it lovely to have someone like this in your life? Thanks for sharing the recipe and the story!

January 30, 2009 - 8:03 am

maggie - Thanks for the recipe—these look so great! I’ve never made biscuits and it’s on my to-do list.

January 30, 2009 - 11:07 am

Megan - Gotta hand it to Martha, she has yet to let me down. I have this book as well and your delicious biscuits have me convinced to try out this recipe-hopefully this weekend! Have a great one Amanda :)

January 31, 2009 - 7:44 pm

Tracy - I adore that book. These biscuits look amazing and what a lovely story! =)

February 1, 2009 - 10:17 pm

ovenhaven - This is the second biscuit recipe I’ve seen today, and now I’m absolutely torn between the two! Maybe I’ll give yours a try, and the Dorie’s maple ones a try the next day :P

February 3, 2009 - 6:57 am

gine - Oh yes, it’s great meeting people like this :-)! And, of course, these biscuits look delicious :-)! XOXO

February 7, 2009 - 7:47 pm

Teri Lyn Fisher - These are the cutest darn biscuits I have ever seen! Yum.

February 20, 2009 - 7:13 pm

olga - you have a very nice blog and the stories and all the things that your friends and you live is nice to know about the peoples life

April 20, 2009 - 6:30 am

this new lightness « Slow Like Honey - [...] and light crumb and unforgettable flavor. But things such as raspberry chocolate chunk muffins and buttermilk biscuits got in the way. But all in due time, folks, all in due [...]

November 22, 2010 - 9:41 am

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December 20, 2010 - 7:01 am

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