Video: How to Make Hot, Buttery Biscuits - NYTimes.com

Transcription

http://dinersjournal.blogs.nytimes.com/2012/07/20/hot-buttery-biscuits/
Subscribe: Digital / Home Delivery
Log In
Register Now
Home Page
Today's Paper
Video
Most Popular
Times Topics
Search All NYTimes.com
Sunday, July 22, 2012
World
U.S.
N.Y. / Region
Business
Technology
Science
Health
Sports
Opinion
Arts
Style
Travel
Jobs
Real Estate
Autos
Fashion & Style
Dining & Wine
Home & Garden
Weddings/Celebrations
T Magazine
1 of 13
7/22/2012 11:02 PM
July 20, 2012, 5:39 pmComment
By MELISSA CLARK
This week’s recipe is for a giant shortcake smothered in whipped cream and bourbon-scented peaches. I love the
presentation — it looks so abundant on the platter and would make for a stunning summer birthday cake (add
candles to taste).
Melissa Clark is the author of the column “A Good Appetite” and a number of cookbooks, including the recent
“Cook This Now.” She offers more recipes on her blog.
See all posts » | RSS »
This said, regular, individual biscuits also make fine shortcake bases. This week’s video demonstrates how to
make a light and fluffy buttermilk biscuit. To make them into shortcakes, just split the biscuits, spoon on your
favorite fruit (either sugared or plain), and dollop with whipped cream.
Or just eat the biscuits for breakfast with butter. Classic and quick to bake; you can’t go wrong.
Print Recipe
Flaky Buttermilk Biscuits
Yield 10 to 12 biscuits
Time 30 minutes
Melissa Clark
2 of 13
7/22/2012 11:02 PM
Ingredients
230 grams (about 2 cups) all-purpose flour
50 grams (about 1/2 cup) cake flour
15 grams (about 1 tablespoon) baking powder
8 grams (about 2 teaspoons) sugar
6 grams (about 1 1/4 teaspoon) fine sea salt
9 tablespoons unsalted butter, chilled and cubed
1 cup buttermilk, chilled.
Method
1. Heat the oven to 450 degrees. Line a rimmed baking sheet with parchment.
2. In a bowl, whisk together flours, baking powder, sugar and salt. Using a pastry cutter or fork, quickly cut
in 8 tablespoons butter until it forms pea-size crumbs and is uniformly mixed it (for flaky biscuits you want
the butter to remain cold). Make a well in the center of the flour mixture and pour in buttermilk. Stir
together until it just forms a moist, slightly tacky dough.
3. Turn dough out onto a lightly floured surface. Knead 2 or 3 times, then pat out into a 3/4-inch-thick
round. Using a 2-inch round cutter, cut the biscuits. Twisting the cutter prevents proper rising; to prevent
sticking, dip the cutter lightly in flour between biscuits. Do not re-roll the scraps, but pat them together and
cut into rounds. Transfer biscuits to the baking sheet.
4. Melt remaining 1 tablespoon butter. Brush butter lightly over the tops of hot biscuits. Bake until puffed
and golden, about 15 minutes. Cool 5 minutes before serving.
Source: The New York Times
Facebook
Twitter
Google+
E-mail
Share
Print
Cooking, A Good Appetite, biscuits, home cooking, video
Related Posts
From Diner's Journal
A Nimble Solution for Boning Fish
Zucchini Flowers, in the Raw
How to Pan-Grill a Burger
Video: Green Garlic Basics
Video: Roasted Broccoli Rabe
Previous Post Is Your Mozzarella as Fresh as Can Be?
3 of 13
7/22/2012 11:02 PM
No Comments
Share your thoughts.
All
Newest
Write a Comment
No Comments
To comment, reply or recommend please Log In or Create An Account. »
Ads by Google
what's this?
Biscuit Recipe
Quick & easy biscuit recipe. Find recipes for your lifestyle!
www.HalfHourMeals.com
Search This Blog
Previous Post Is Your Mozzarella as Fresh as Can Be?
Follow This Blog
Facebook
Twitter
RSS
Inside Diner's Journal
Cooking
Drinking
Restaurants
July 20, 2012
How to Make Hot, Buttery Biscuits
Melissa Clark demonstrates how to make a light and fluffy buttermilk biscuit.
July 20, 2012
Is Your Mozzarella as Fresh as Can Be?
Fresh mozzarella can be a true delight, one that some lucky cooks can take for granted. The question is, where
can you find it?
4 of 13
7/22/2012 11:02 PM
More From Cooking »
July 19, 2012
Bringing Back a Bitters With a Twist
The pater familias of the craft cocktail movement has created a versatile new bitters.
July 16, 2012
At Jezebel, the Cocktails Must Be Kosher
Nick Mautone, the beverage director at the new kosher restaurant Jezebel, in SoHo, has to keep his drinks within
Jewish dietary laws.
More From Drinking »
July 17, 2012
Three Dishes at Atera
The chef, Matthew Lightner, talks with Pete Wells about some standout creations.
July 17, 2012
Joe to Open in Philadelphia
The specialty coffee shop with nine locations in Manhattan and Brooklyn has announced it will open two
branches in Philadelphia.
More From Restaurants »
July 17, 2012
Three Dishes at Atera
The chef, Matthew Lightner, talks with Pete Wells about some standout creations.
July 17, 2012
Joe to Open in Philadelphia
The specialty coffee shop with nine locations in Manhattan and Brooklyn has announced it will open two
branches in Philadelphia.
More From Restaurants »
5 of 13
7/22/2012 11:02 PM
About Diner's Journal
Diner’s Journal embraces news and opinion about recipes, wine, restaurants and other matters culinary.
Contributors include Eric Asimov, Melissa Clark, Glenn Collins, Susan Edgerley, Florence Fabricant, Patrick
Farrell, Nick Fox, Jeff Gordinier, Elaine Louie, Julia Moskin, Robert Simonson, David Tanis, Emily Weinstein,
Pete Wells and others.
Visit us on Facebook »
Follow us on Twitter »
E-mail us with tips and suggestions. »
Subscribe to our feed »
Diner's Journal
ERIC ASIMOV
Brilliant 2006 from one of the masters of sauvignon blanc, Miani of Colli Orientali.
http://t.co/qnsO40Dk about an hour ago
JEFF GORDINIER
@JeffreyRapoport right on about 7 hours ago
ERIC ASIMOV
Heartbreaking RT @nytjim Denver Post has comprehensive & touching profiles of all
12 victims of #AuroraShooting. http://t.co/Y11SDrXu about 9 hours ago
JEFF GORDINIER
Bold packaging for a chocolate bar. (Found yesterday @spicerevolution). Is Anaïs
Recent Posts
July 20
How to Make Hot, Buttery Biscuits
Melissa Clark demonstrates how to make a light and fluffy buttermilk biscuit.
July 20
2
6 of 13
7/22/2012 11:02 PM
Is Your Mozzarella as Fresh as Can Be?
Fresh mozzarella can be a true delight, one that some lucky cooks can take for granted. The question is, where
can you find it?
July 20
Weekend Fare
Food-related events around New York.
July 20
What We’re Reading
A collection of links from the reporters and editors of the Dining section.
July 19
4
Haute Food in New York, Delivered to Your Desk
Cater2.me, a San Francisco office-catering middleman, has branched out to Manhattan, hoping to satisfy the
insatiable hunger for new and interesting local food.
Follow The New York Times »
Facebook
Twitter
YouTube
RSS
Blogroll
Adventures in Eating
A Hamburger Today
Amateur Gourmet
Anthony Bourdain: No Reservations
Bento.com
Big City Country Boy
Cake Spy
Cannelle et Vanille
Cheap Ass Food
Chocolate and Zucchini
Chow
Dorie Greenspan
Eating China
Eating in Translation
Gerry Dawes's Spain
7 of 13
7/22/2012 11:02 PM
Gonzo Gastronomy
Hunter Angler Gardener Cook
Joey in Astoria
Making Sunday Sauce
Midtown Lunch
Serious Eats
Shut Up Foodies
Slashfood
Slice
Tartelette
The Gurgling Cod
Chef and Critic Blogs
Alan Richman
Anthony Bourdain: No Reservations
Chef Mateo Blog
Cook's Tour by Alison Cook
David Tanis
Eric Ripert: Avec Eric
Francois Simon: Simon Says
Gael Greene: Insatiable Critic
Jean-Georges Vongerichten's blog
Cooking
101 Cookbooks
Alinea at Home
Amateur Gourmet
Baking Bites
Cake Spy
Can You Stay for Dinner
Cannelle et Vanille
Chocolate and Zucchini
Culinate
Cured Meats
David Tanis
Dorie Greenspan
Eating China
Epicurious
Epicurious: The Epi-Log
Food Perestroika
Food Wishes
Food52
Fork and Bottle
Herbivoracious
Homesick Texan
Hunter Angler Gardener Cook
Ideas in Food
Just Hungry
8 of 13
7/22/2012 11:02 PM
Making Sunday Sauce
Mark Bittman
Melissa Clark
Michael Ruhlman
Not Eating Out in New York
Patricia Wells
Pinoy Cook/Home Cooking Rocks!
Seattle Food Geek
Serious Eats
Slashfood
Smitten Kitchen
Stay At Stove Dad
Tartelette
The Daily Meal
The Food Section
The Kitchn
The Wednesday Chef
Food politics
Civil Eats
Edible Geography
Food Politics by Marion Nestle
Obama Foodorama
Politics of the Plate
Forum
Chowhound
Coffee Forums
eGullet
Serious Eats
Print, Broadcast and Web Media Sites
Bloomberg: Dining
Bon Appetit
Bon Appetit Blogs
CBC News: Food Bytes
Chicago Tribune: Dining
Daily Telegraph: Food and Drink
Dishing
Eat Me Daily
Eatocracy
Edible Queens: World's Fare Blog
Epicurious: The Epi-Log
Food & Wine
Food & Wine: Mouthing Off
Food News Journal
9 of 13
7/22/2012 11:02 PM
GQ: Forked & Corked
Guardian Food
New York Daily News: Food
NPR Topics: Food
Salon: Food
Saveur
The Atlantic: Food
The Houston Press: Eating...Our Words
The Los Angeles Times: Food
The New York Times: Dining
The San Francisco Chronicle: Food
The Stew
The Wall Street Journal
The Washington Post
Restaurants
Bloomberg: Dining
Eater National
Eater New York
Feast
Gayot New York Restaurant News
Gothamist Food
Grub Street
Inside Scoop SF
Midtown Lunch
The Feed: Time Out New York
The Food Section
Village Voice: Fork in the Road
Waiter Rant
Well Done Fillet
Zagat Buzz
Wine and Other Drinks
Alice Feiring
Appellation Beer
Ardent Spirits
Beer Advocate
Bigger Than Your Head
BrewSauce
Brooklyn Guy's Wine and Food Blog
CataVino
Coffee Forums
CoffeeGeek
Daily Grape
Decanter.com
Dr. Vino
DrinkBoy
Drinkster
Fermentation
10 of 13
7/22/2012 11:02 PM
Fine Wine Diary
Fork and Bottle
Gang of Pour
Gerry Dawes's Spain
Gonzo Gastronomy
Good Grape
Grape Radio
Jancis Robinson
Jeremy Parzen's blog
Jim's Loire
Learn Italian Wines
Malt Advocate
Matching Food and Wine
Nat Decants
New York Cork Report
Oenologic
Off the Presses -- Robert Simonson
Oliver Strand's coffee blog
On the Wine Trail in Italy
One Thousand Bars and Beyond
Palate Press
Prince of Pinot
RateBeer
Reflections on Wine
Ristretto
Robert Parker Online (subscription required)
Rockss and Fruit
Samantha Sans Dosage
So You Want to Be a Sommelier
Steve Heimoff
The Gray Report
Vinography
Wine Anorak
Wine Berserkers
Wine Cellar Insider
Wine Diarist
Wine Disorder
Wine Doctor
Wine Spectator (subscription required)
Wine Talk
Wine Terroirs
Wine-Life
Zester Daily
Archive
11 of 13
7/22/2012 11:02 PM
Today's Headlines Daily E-Mail
ALSO IN DINING & WINE »
King salmon, swimming with blueberries
A salad's surprise shot of flavor
Ads by Google
what's this?
Recipes
Hundreds of Fast & Tasty Recipes in the Recipe Toolbar -Download Free!
TotalRecipeSearch.com
Home
World
U.S.
N.Y. / Region
Business
Technology
Science
Health
Sports
Opinion
Arts
Style
Travel
Jobs
Real Estate
Autos
Site Map
© 2012 The New York Times Company
Privacy
Your Ad Choices
Terms of Service
Terms of Sale
Corrections
RSS
12 of 13
7/22/2012 11:02 PM
Help
Contact Us
Work for Us
Advertise
13 of 13
7/22/2012 11:02 PM

Video: How to Make Hot, Buttery Biscuits - NYTimes.com

Transcription

Similar documents

Perfect Buttermilk Biscuits

SAV ETHE DATE

Buttermilk Biscuits

Sweet Science

Economy - Washington State University

michter`s pdf file - Chatham Imports, Inc.

budukon event with dave and guy

SEP8-11 SHAWNEE WINETRAIL ANDMORE

Technical sheet

PDF - Mapping for Rights