Monday, April 8, 2013

Buttermilk Biscuits




We live in Tiong Bahru and are spoilt for choice when it comes to Sunday breakfast. The famous Tiong Bahru food center, Tiong Bahru Bakery by Gontran Cherrier, Forty Hands Cafe, The Orange Thimble Cafe,  Drips Bakery Cafe, Flock Cafe..... The list goes on and on. The estate is less than a tenth of a square kilometer in size but there are just so many interesting eateries, restaurants, bakeries and cafes in this small but hip neighbourhood but we are not complaining. :D

This Sunday morning though, we decided to make our own breakfast at home. Wife found this recipe from the Clinton Street Baking Company Cookbook and had been wanting to make their famous buttermilk biscuit for some time and finally made this yesterday.

Clinton St. Baking Company and Restaurant had been rated New York's number one breakfast spot by Lonely Planet. We have never visited this place but were told that people are willing to wait hours on weekend mornings for a chance to savour their freshly baked goods, hearty omelets, sugar-cured bacon and house-made buttermilk biscuits served with tomato jam. We are definitely going to visit this place during our coming trip to New York in June.

The biscuits were not difficult to make and you could actually prepare and rest them overnight for baking the next day like we did.

The biscuits tasted buttery, salty, a touch sugary, and had a starchy quality that held up when a pat of butter slid between two warm halves. We had them warm with butter and raspberry jam, the biscuits were moist and fluffy.  Nice!

You can also make breakfast sandwich with the biscuit assembled with scrambled eggs, grated cheddar and bacon. Use your imagination and your favourite breakfast ingredients!


Buttermilk Biscuits
Adapted from Clinton St. Baking Company Cookbook

Ingredients (Makes 6 biscuits)

2 Cups all-purpose flour, plus more for dusting
2 tbsp baking powder
1 1/2 tbsp sugar
1/4 tsp salt
3 tbsp unsalted butter, chilled and cubed
3 tbsp vegetable shortening, chilled and cut into small chunks
3/4 cup buttermilk

Method

Preheat the oven to 350F (180C)

Place the 2 cups flour and other dry ingredients in the bowl of an electric mixer. Mix on low speed with the paddle attachment until combined.

Add the butter and shortening to the bowl and mix on low speed until the dough reaches a crumbly texture. The butter and shortening should be the size of peas.

Turn off the mixer and add the buttermilk to the bowl all at once. Mix very briefly on low speed until the dough just comes together (this should take less than 10 seconds).

Turn the dough onto a floured surface and form it into a ball. Lightly knead the dough two or three times until combined.

You can bake the biscuits the next day. Dust a sheet pan and the top of the dough with flour and refrigerate, covered with plastic wrap, overnight. Then bring the dough back to room temperature.

Pat the dough to a 3/4- to 1-inch thickness. Shape the dough into a rectangle, making the sides high. Using a 2-inch-round biscuit cutter, cut out 4 biscuits. Place them on a sheet pan lined with parchment paper and dust with a sprinkling of flour. Gather the dough scraps and, using your hands, tuck in the bottom of the dough so there are no wrinkles, much like making a bread roll. Form the remaining dough into another rectangle with high sides and cut out 2 more biscuits.

Place the pan in the preheated oven for 15 to 17 minutes, or until the biscuits are golden brown and cooked through. Halfway through the baking process, rotate the pan for even browning.

Serve warm with butter and Raspberry Jam.










46 comments:

  1. Ooooo...butter with milk some more. I think I would love these! Something like scones?

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    Replies
    1. Yes Arthur! The American biscuits are similar to the British scones with some variance in the ingredients.

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  2. Love the brown bits on the biscuit. Definitely like to have this for breakfast!

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  3. So Alvin, they are not actually biscuits as in the ordinary biscuits? I have not eaten these or scones before so I have to use my imagination :)

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    Replies
    1. Hi PH! Nope.. these are not the hard biscuits or cookies that we normally eat.

      They are warm, soft, moist and fluffy. Dun imagine, try it!

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  4. Biscuits or scones or whatever they are called, they taste damn delicious:D I love them savory or sweetish:)

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  5. Beautiful and heavenly delicious! I'll double the recipe if I make this for breakfast :)

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  6. These are more to like scones to me and I happened to loves scones very much and more so when you mentioned this is buttermilk! I can see that these must taste awesome with jam; with my favorite kumquat jam....hehehehe

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  7. These scones look amazing! And wow, off to NY... that would be so lovely.

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    Replies
    1. Thanks Mich! Yes, looking forward to my US and Canada trip! Need to finish off my Australia posts. :D

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  8. breads and pastries from those wonderful bakeries sure sound wonderful.. but there's nothing like waking up to freshly baked homemade bread/biscuit and a great smelling kitchen anytime! ^^ love the beautiful fluffy texture of these buttermilk biscuits!

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    Replies
    1. Yes, Hui! You didn't mention the aroma of freshly brewed coffee... I simply love a great Sunday breakfast at home!

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  9. Alvin , I love your "moody" shots ! So pretty :D That's from Clinton St Bakery cookbook ? I tried their muffins and cookies but haven't baked any scones from that book :P

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  10. Oh!!! Buttermilk!!! Love this kind of biscuit!!! :)

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  11. Bro, look very similar like scone , but with buttermilk , sound so good . Wow , going to NY, sound so fun, must take a lot of photos to share ya..

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    Replies
    1. Haha A-Chi! Sure sure... but I'm back from Australia for more than 3 months and I'm still not done with all the travel posts!

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  12. I was going to say it looks like scones! Lucky you... going to NY in June!

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    Replies
    1. Thanks Yen, Will be covering NY, Washington and Canada!

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  13. Hi Alvin, this biscuit look delicious. Should paired very well with vodka strawberry compote. Regards.

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    Replies
    1. Thanks Amelia! Vodka strawberry compote? I'm sure they go well together!

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    2. Hi Alvin, you can try this vodka strawberry compote. I made this quite often to eat with scones.

      350gm strawberry
      150gm castor sugar
      2 tbsp lemon juice
      2 tbsp vodka

      1. Wash strawberry and cut into chunk.
      2. Cook the sugar and strawberry, it'll be bubbling
      stir occasionally to prevent burnt.
      3. Add Lemon juice and cook for 15 to 20 mins until thicken.
      4. Remove from heat add vodka and use a lighter to burn the alcohol. ( optional )
      5. Store in a sterilized glass jar.

      Enjoy.

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  14. Alvin...that's definitely a big incentive for people to get out of bed in the morning:) Your wife is definitely wise and clever!

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    Replies
    1. Yes Annie! She's very wise and clever to have chosen me! LOL!

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  15. Hw exciting to be planning a trip to the Big Apple! You will hv tons of stuffs to share w us then :)

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    Replies
    1. Yes Esther! Excited and looking forward to the trip! :D

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  16. good morning chef, you making me hungry when you talked abt the biscuits sandwich and the cheese and the bacon! have not eaten my breakfast yet!

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    Replies
    1. Huh Lena! I suggest you do not blog hop with an empty tummy... :D

      Delete
  17. Yum! Yum! Can I come to your house for breakfast? Haha!
    Your biscuits looks wonderful, great with a cup of Kopi-O!

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    Replies
    1. Come come Joyce! Bring some of your lavender madeleines along!

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  18. As a southern girl, I can appreciate these and I love that yours are so layered and fluffy, chef...I do enjoy a nice biscuit and these look pretty darn nice!

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  19. Hi hi Chef! Am I too late for these light fluffy buttery biscuits? Looks really good with some cream & jam, plus a cup of Joe! Heaven...:) I just made scones today actually...will make thus biscuits soon...

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  20. Hi Alvin,

    We are going to US too in June but not NY. Ironically, my cousin living at NY will be visiting me when I'm at US. We might cross path at LAX or SF when we are transiting :p

    Are you going to visit Clinton St. Baking Company?

    Zoe

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    Replies
    1. Hi Zoe! Not flying to LAX this time. We visited western US twice in a row in 2008 and 2009 and absolutely love california!

      This time, we are actually focussing more on Canada - Toronto, Ottawa, Montreal and Quebec.

      Yes, hope to visit Clinton Street Baking Company! :D

      Delete
  21. I'd love those biscuits or scones for my breakfast too. Just admiring the first click, awesome!

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  22. Ahhh buttermilk biscuits! Among all the breakfast pastires, I love scones most! This is just heavenly... :)

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  23. I stay in Tiong Bahru area too but cafe food are getting boring and not nice. Glad I stumbled upon your blog. Will try those yummy recipes soon :) Thanks for the posts! Cheers,Swee

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