An Oldie, But a Goodie

When in doubt, go old school.

This week my Seahawks have a by, which couldn’t come at a better time.  Our boy, Russel Wilson, needs to recover from some injuries that have been effecting his game.  Anyway because of the by, Paul and I decided we’d go out to breakfast.  Such a fun adventure on a Sunday morning!

However, the Dodger game that was supposed to have taken place yesterday was rained out (although we’re unfamiliar with this thing called “rain” apparently it can stop a playoff game from happening).  It was rescheduled for this morning so I made the executive decision that we’d stay in and cheer on the Blue.

Having made that decision I had no clue what I’d make because do I prepare for these kinds of impromptu changes in plans?  No, of course not.  Hence:  when in doubt, go old school.  You can’t go wrong with buttermilk biscuits and strawberry preserves (thank you Kristi Lou for the AMAZING homemade strawberry preserves).

So here we sit, full tummies, happily having enjoyed both a sweet and savory homemade breakfast.  Go Dodgers!

Southern Buttermilk Biscuits (care of


INGREDIENTS:  2 cups unbleached all-purpose flour (plus more for dusting the board), 1/4 teaspoon baking soda, 1 tablespoon baking powder (use one without aluminum), 1 teaspoon kosher salt or 1 teaspoon salt, 6 tablespoons unsalted butter (very cold), 1 cup buttermilk (approx.), 1/2 cup sugar

DIRECTIONS:  Preheat your oven to 450°F.  Combine the dry ingredients in a bowl, or in the bowl of a food processor.  Cut the butter into chunks and cut into the flour until it resembles course meal.  If using a food processor, just pulse a few times until this consistency is achieved.  Add the buttermilk and mix JUST until combined.  If it appears on the dry side, add a bit more buttermilk. It should be very wet.  Turn the dough out onto a floured board.  Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it’s about 1/2″ thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.  Use a round cutter to cut into rounds.  You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.  Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.  If you like”crusty” sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.  Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.  Do not overbake.  Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.  The dough must be handled as little as possible or you will have tough biscuits.  I have found that a food processor produces superior biscuits, because the ingredients stay colder and there’s less chance of overbaking.  You also must pat the dough out with your hands, lightly.  Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.
Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.  When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.

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