Thursday, June 30, 2011

Sudden craving: Buttermilk biscuits

I've been having some weird cravings lately.
Like last night, I had the urge to fry up some bacon and eat small pieces o fit with banana slices & peanut butter. (Think the Elvis, without bread)

Today my friend Nanako is coming over to bake tarts with me.
We've been seeing each other once a week for a month now, going to each other's houses and trying out different baking projects.

Usually, the dilemma is - what to have for lunch.
Most of the time we both just eat whatever, then meet up.
But smelling the baked goods on a half-empty stomach ends up in dangerous snacking..and then a ruined appetite for dinner.

So I decided today would be a little different - I'll have freshly baked buttermilk biscuits ready for us to feast on, before we get going on the main baking event.

I know, buttermilk biscuits is not exactly a substantial nor healthy meal. But I have a cup of buttermilk leftover from making homemade butter so I need to use it somehow!

It's based on the "White Lily Light Biscuits" recipe here.
I didn't have any cake flour or self-rising flour on hand, so instead I used the standard Japanese hotcake mix.

It turned out a little sweeter than biscuits should be since there's sugar in the hotcake mix, but you're going to put honey or jam on it anyway, so whatever..right?

Buttermilk biscuits a la hotcake mix

2 cups hotcake mix (any brand is fine, just make sure it contains a rising agent)
1/4 cup butter, straight out of the fridge
about 3/4 cups buttermilk (you can use regular milk too)

Preheat oven to 500 F.

1. Put the hotcake mix in a bowl. Have the butter cut into small pieces, and cut the butter into the flour to create a course crumbly mixture.
2. Add buttermilk little by little, just until there's no loose flour at the bottom of the bowl and you can lift the entire mixture with your hands.
3. Gently knead on a lightly floured surface 2 or 3 times.
4. Shape into a mound about an inch high, cut into biscuit shapes, and place on a pan with the biscuits touching each other.
5. Bake for 8 min, or until golden brown and a toothpick will come out clean from the center.

If you made large biscuits, it may take longer than 8 minutes to cook. If your biscuits are golden brown but still gooey in the middle, just place a piece of foil over them and pop back into the oven for a few more minutes. It may be easier to make 6~8 small (1.5~2in diameter) biscuits than 4 large (3 in diameter) ones.


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