24 January- Cooking #4

Today was the "Cooking with Eggs" day for Team B, and I couldn't have been more excited. I am a fan of eggs and when Dr. Sloan revealed part of the menu in class the other day I knew I was going to really enjoy this cooking day!

Aften and I were assigned to make homemade Buttermilk biscuts. At first I was a little intimidated because I have seen my grandmother make homemade biscuts plenty of times growing up and it didn't look like a simple task. However, after reading through recipe Aften and I readily took on the challenge and in my opinion succeeded! Everyone told us after how nice and fluffy the biscuts had turned out. Below is a picture of Aften kneading the bread, which has to be the hardest/funnest part!

We tweaked the recipe we used to give it a little more clarity.

For 12 buttermilk biscuits, you will need:
1 stick unsalted butter
4 tablespoons vegetable shortening
3 cups all purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 1/4 cups buttermilk

1. Cut or grate butter and shortening into 1/2 inch pieces. Refrigerate until chilled.
2. Heat oven to 450 degrees. Line baking sheet with parchment paper.
3. In a food processor, pulse flour, sugar baking powder, salt, and baking soda until well combined.
4. Add chilled butter and shortening to flour mixture until it resembles coarse meal.
5. Transfer mixture to large bowl. Add buttermilk until well combined.
6. Place dough on lightly floured and knead for 8 to 10 minutes.
7. Roll dough into a cohesive 9 inch circle and 3/4 inch thick.
8. Cut biscuits using a 2 1/2 inch biscuit cutter.
9. Arrange on a baking sheet upside down.
10. Bake biscuits until they begin to rise, about 5 minutes.
11. Rotate pan and reduce oven temperature to 400 degrees.
12. Bake until golden brown, 10 to 12 minutes.
13. Transfer to wire rack and allow to cool for 5 minutes.

Then, ta-da! Homemade Buttermilk Biscuts!