Fluffy Sunday Morning Biscuits

It’s official……….I’ve become just like my dad.

The dynamic duo back in September

Here I sit, at my desk, surrounded by computers. I’ve got one on each side of me, Ipad/Iphone syncing as I type, paperwork strewn about, external hard drives furiously backing everything up, updating files, looking at old photos (yikes!)…. all at the unthinkable hour of 6:30 in the morning.

The difference? He usually does his work at around 11:00 at night.. That’s his cerebral time. Me? I’m unconscious at that hour. Of course, he thinks I have a mental condition for getting up at 5 a.m., but that’s another story.

The comical part about all this is that I’m using a Sony Vaio and a MacBook – two very different computers –  I keep forgetting that the scrolling/keyboard functions are not the same …… so I think there’s something wrong with the computer when it won’t scroll down, when it’s just (wait for it……wait for it…..) user error.


Oh, and by the way Dad….I actually set up the new printer for wireless printing. And get this….. IT WORKED!! I felt so tech-savvy I did a little happy dance.

The posse were not amused.

Fluffy Biscuits – adapted from Cook’s Illustrated

2 cups all-purpose flour
1 tbs double-acting baking powder
1 tbs sugar
1 teaspoon salt
1/2 teaspoon baking soda
4 tablespoons cold unsalted butter, cut into 1/4-inch cubes
1 1/2 cups cold low-fat buttermilk

1 cup all-purpose flour, distributed on a rimmed baking sheet
2 tablespoons unsalted butter, melted

Preheat oven to 500 F. Spray a 9-inch round cake pan with nonstick cooking spray. Also, spray the inside and outside of a 1/4-cup measure with nonstick cooking spray.

To make the dough: Add the flour, baking powder, sugar, salt and baking soda to the bowl of your food processor. Pulse a few times to combine. Scatter the butter evenly over the dry ingredients then pulse 8-10 times, or until the mixture resembles coarse cornmeal. Dump the contents of the food processor into a large bowl and add the buttermilk. Stir with a rubber spatula just until everything is incorporated (the dough will be quite wet and sticky and somewhat lumpy).

To form the biscuits: Using the 1/4 cup measure you sprayed earlier and working quickly, scoop level 1/4 cup mounds of dough and drop them into the flour on the baking sheet. Continue until you’ve scooped all of the dough – you should have 12 mounds of dough. Use some of the flour from the baking sheet to dust the top of each mound. Flour your hands, then, one at a time, pick up each piece of dough (coating with extra flour if necessary so you can work with it) and gently shape it into a rough ball. Shake off the excess flour and place in the prepared cake pan. Repeat with the remaining mounds of dough, fitting 9 biscuits around the outer edge of the pan and 3 in the middle.

Gently brush the top of each biscuit with some of the melted butter (don’t press down and flatten them). Bake for 5 minutes, then reduce the oven temperature to 450 F and continue baking for another 13-15 minutes, or until the biscuits are deep golden brown. Remove the pan from the oven and let the biscuits cool for 2 minutes, then invert them onto a clean kitchen towel. Flip the biscuits over and break them apart.


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