Okay, yes, I know I have an obsession with buttermilk biscuits. Maybe “obsession” is the wrong word. It’s really more like an addiction. But admitting you have a problem is the first step, right?
This morning I baked up some buttermilk biscuits with the sole purpose of trying out some delightfully sweet strawberry preserves that I found in a one street town called Sawpit. Seriously, Sawpit. I loved this town!
Sawpit consisted of the Sawpit Mercantile (cafe/shop/liquor store/gas station) and a few houses. Yep, that’s it. I would venture to say that the entire town was maybe the length of three city blocks. In other words if you blink, you’ve missed it.
So when you find yourself in this type of town and you stumble upon preserves made, packaged, and sold in said town, you buy them!
To sum up, I bought Sawpit strawberry and blueberry preserves. Oh and Sawpit caramel sauce. Haven’t had a chance to test that one out yet but when I do, I have no doubts that it will be heavenly.
Buttermilk Biscuits (recipe care of livewellbakeoften.com)
INGREDIENTS: 2 cups (250 grams) all-purpose flour (spooned & leveled), 1 tablespoon baking powder, 1/4 teaspoon baking soda, 2 teaspoons sugar, 1 teaspoon salt, 6 tablespoons (85 grams) cold unsalted butter, cubed, 3/4 cup (180 ml) cold buttermilk (plus more for the tops of the biscuits)
DIRECTIONS: Preheat oven to 450°F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside. In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until well combined. Add the in the cubed cold butter and cut into the dry ingredients using a pastry cutter (you may also use a food processor for this step) until you have small pea sized pieces of butter. Pour the cold buttermilk into the mixture and gently work it together until the dough starts to come together. Scoop the dough onto a lightly floured surface and gently work it together with your hands. Pat the dough into a rectangle and fold it in thirds. Turn the dough, gather any crumbs, and flatten back into a rectangle. Repeat this process two more times. Place the dough onto a lightly floured surface and pat it down into a 1/2-inch thick rectangle (make sure to measure!). Using a floured 2.5-inch biscuit cutter, cut out the biscuits. Continue to gather any scrap pieces of dough, patting it back down to 1/2-inch thickness, and cutting it until you have 12 biscuits. I suggest trying to get as many as you can the first time, as you continue to work the dough the biscuits won’t be quite as good. Arrange the biscuits on the baking sheet touching each other. Brush the top of each biscuit with a little bit of buttermilk. Bake at 450°F for about 15-17 minutes or until lightly golden brown. Remove from the oven and brush with melted butter if desired. Allow to cool for a few minutes, serve, and enjoy!