I have always been a fan of biscuits. A fresh, hot biscuit topped with butter or jam…yum! I can still remember the first time I made biscuits in my high school home-ec class. I still remember how surprised I was at how they were so easy to make. That class was awesome, I learned so much from that class that I still remember today. I loved that class, our teacher was the cheer instructor. She was very pretty and slim. I still remember someone complimenting her on having a flat stomach. I don’t know why I remember her reply, but she said, “it really isn’t that flat, my mother always told me to hold it in.” Ha, only if having a super flat stomach was that easy!
I have to say it makes me a bit sad when I heard schools are not offering this elective. I believe there is a lot to be gained from learning the basics of cooking and baking. When teens know how to cook for themselves they have the tools to control what they eat and hopefully make healthier choices. My son has this idea that going to college means being able to eat ramen, hamburger helper, and frozen meals. Young college students eat those kinds of foods because they are cheap, easy to make and don’t require any cooking skills. Now he is spending more time with me in the kitchen learning how to make easy healthy meals 😀
These are not the biscuits I made back in high school. 😀 These fresh-baked drop biscuits are always quick and easy to make. I love making these amazing Cheddar Buttermilk Biscuits…
Biscuits are a basic combination of flour, fat and liquid. Usually salt and some type of leavening agent are added. Biscuits are usually chilled prior to baking. This is to allow the butter or fat to harden again and give the gluten in the flour time to relax.
Rolled biscuits are a type of quick bread that is made by sifting the dry ingredients together. Then you add some type of fat, which is cut into the flour until it is about the size of small peas or grains of rice. Cutting-in the fat (butter or shortening) is done by using a pastry blender, a fork, or by rubbing to lightly push and lift and distribute the fat through the flour. This is done to help promote a flaky texture. The next step is to add all the liquid ingredients at one time. Then carefully stir just to moisten the dry ingredients. Finally, gently knead to shape the dough and give the biscuits a flaky texture.
Drop Biscuits are made with the same method only they have a free-formed shape. The dough is scooped and dropped directly onto the baking pan. Drop biscuits produce a biscuit that is light and tender.
Cheddar Buttermilk Biscuits are quick to make and compliment just about any dinner.
- 2½ cups all purpose flour
- ¼ cup sugar
- 1 Tbsp double acting baking powder
- ½ tsp kosher salt
- 4 Tbsp unsalted butter, cold and cubed
- 1 cup sharp cheddar cheese, shredded
- 1 large egg, beaten
- 1 cup buttermilk
- In a large mixing bowl sift together flour, baking powder, sugar and salt. Cut in cold butter using a pastry blender, fork, or by rubbing the butter into the flour to form small grain size pieces.
- Add the cheese to the flour mixture, stir.
- Lightly beat a large egg in a small bowl. Measure 1 cup of buttermilk and add beaten egg, stir together. Pour milk mixture into flour and stir just until moistened with a fork.
- Using a muffin scoop or ice cream scoop drop dough onto a lined baking sheet or use a silpat.
- Place pan into the refrigerator and chill while oven is preheating to 350º F.
- Bake for 10-12 minutes or until tops begin to brown.
When I need a quick fresh-baked bread, these never fail to please. These Cheddar Buttermilk Biscuits smell so delicious and are mouth-watering! They are light, tender and speckled with delicious sharp cheddar flavor.
These flavorful biscuits are perfect with chicken, steak or fish. They are also great for breakfast with eggs.
Mc Williams, M. (2008) Foods: Experimental Perspectives. p432-33Proteins: Quick Breads: Biscuits
Ruhlman, M. (2009) Ratio.Biscuit Dough p33-34