Tuesday, August 20, 2013

Buttermilk Biscuits II




Wife made buttermilk biscuits for our breakfast last Sunday. If you have been following this blog, you would have read my previous recipe post on buttermilk biscuits by Clinton St. Baking Company.

The main difference between these buttermilk biscuits and those that I posted previously is the use of yeast. The texture of those no-yeast biscuits are more dense. Not better or worse, just different. Try both and let me know your preference.

Buttermilk Biscuits
Adapted from Out to Brunch: At Mildred Pierce Restaurant by Donna Dooher , Claire Stubbs and Lianne George

Ingredients
(Makes a dozen)

15 ml fresh yeast
15 ml warm water (I used 20ml)
750 ml all-purpose flour
10 ml baking powder
10 ml white sugar
5 ml salt
235 ml unsalted butter, cold
235 ml buttermilk
30 ml unsalted butter, melted

Method

Preheat the oven to 200C.

Wake up the yeast by dissolving it in the warm water. Once it is foamy, in about 5 minutes, it is ready to use.

Sift the flour, baking powder, baking soda, sugar and salt into a separate bowl. Using a coarse cheese grater, grate the cold butter into the dry ingredients and combine with your fingertips until the texture is crumbly.

Add the buttermilk and the yeast mixture, and mix all the ingredients together until the dough forms a ball.

Turn the dough out onto a lightly floured surface and knead gently until smooth, about 2 minutes. Roll the dough out to 2.5cm thickness. Dust a sharp knife with some flour and cut the biscuits into 5cm squares. (We used a round cookie cutter)

To bake, place the biscuits 5cm apart on a parchment paper-lined baking sheet. Brush the tops with melted butter. Bake on the top rack of the oven for 15 to 18 minutes until puffed and lightly golden.










36 comments:

  1. Alvin, the concept of scones with yeast is new to me...Thank you for sharing this knowledge...I will definitely try baking some with yeast.. soon :)

    ReplyDelete
  2. Hi Alvin,

    I realise that there are so many versions of American biscuits everywhere and all are so different in taste and texture. I wonder which is the most authentic one. Nevertheless, nice to know both biscuits taste good!

    I have a copy of Clinton St. Baking Company cookbook but have not tried any of its recipes yet.

    Zoe

    ReplyDelete
    Replies
    1. Hi Zoe! Neil of Clinton St. Baking Company is quite an inspiration! You should start baking some of his stuff!

      Delete
  3. You have my mailing address, no? LOL!!!

    ReplyDelete
    Replies
    1. No Arthur! If not, I would have sent you the instant noodles that I had recommended!

      Delete
  4. Your cookies looks so big in your photo. Anyway, you bake a dozen of this, may I try one piece?

    ReplyDelete
  5. Using yeast in biscuits is something new to me too. All the recipes that I had tried relied only on baking powder as the leavening agent. I wondered if it would work on instant yeast granules?

    ReplyDelete
  6. It sure taste more yummier with some spread jam, right? I think this morning I like having this with raspberries jam.....

    ReplyDelete
  7. ivy sew http://simplybeautifulhealthyliving.blogspot.comAugust 21, 2013 at 10:53 AM

    This is definitely yummy with jam and a cup of hot English tea :)

    ReplyDelete
  8. This looks great with jam and butter. Can I please have some? Invite me to your house for tea, k :p

    ReplyDelete
  9. A lovely treat for breaky! I've not tried any American biscuit & these look perfectly baked. Will try this recipe soon & let you know . Thanks for sharing the recipe. ;)

    ReplyDelete
    Replies
    1. Thanks Kit! Looking forward to reading your post on this soon!

      Delete
  10. looks good, chef! your kids are so lucky to have freshly baked treats for breakfast! ^^

    ReplyDelete
  11. Pass some over along with jam and clotted cream! Yum!

    ReplyDelete
  12. Looks beautiful! Your wife sure can bake! Lucky guy.

    ReplyDelete
  13. Hi Godson, very nice biscuits. Look so good, I would love to eat this with poached egg & bacon. Oh... a nice cup of hot coffee, please! LOL

    Have a great day ahead.

    ReplyDelete
    Replies
    1. Yes, godmum! I prepared everything according to you request, but you didn't show up! Haha!

      Delete
  14. Alvin, this should be yummy with lots of butter and jam. Lucky you!

    ReplyDelete
    Replies
    1. Yes Phong Hong! Especially after a detox session?! :D

      Delete
  15. Alvin , these scones look perfectly-baked , Mrs C sure knows how to bake ;D

    ReplyDelete
  16. I think I like the more dense biscuits during the winter and the lighter ones during the summer.
    Either recipe would make good monkey bread though. :)

    ReplyDelete
  17. they do look like scones..arent there? or are they quite the same in texture..?

    ReplyDelete
    Replies
    1. Hi Lena! Both are actually quite similar and over time they are often mixed and baked the same way. Scones originated in Scotland and biscuits are thought of as an American food.

      Delete
  18. these buttermilk biscuits reminded me of scones... hehe

    ReplyDelete

There was an error in this gadget
Related Posts Plugin for WordPress, Blogger...