Gold Medal Flour – Extraordinary Buttermilk Biscuits Recipe

I promised you a simple and bullet proof biscuit recipe when I posted the butter recipe a few days back.   Here it is.

This is right off of the back of the Flour Bag.   Go to the supermarket and get Self Rising Flour.  Make certain that it is “Self Rising Flour”.   That’s important for this recipe.   I used Gold Medal Flour the first time and the biscuits turned out perfect, I used store brand Self Rising Flour from Publix and it turned out perfect as well…

You also need the Buttermilk from the Butter Recipe, so if you haven’t broken down and tried it, you should.  Otherwise you can substitute Whipping Cream or Milk.  Don’t go for skim, it needs the fat to make them taste right.

Ingredient list:
2 1/2 Cups Self Rising Flour – Make certain that it is Self Rising Flour!
2 teaspoons of Sugar
1/2 cup of Butter – You did make this yourself, right?
3/4 to 1 cup (or more) of Buttermilk – Again, you did make this yourself, right?

Ok, I’ll believe you there…

The recipe from the Gold Medal Self Rising Flour Bag is simple.

Preheat your oven to 450F
Stir together your dry ingredients in a mixing bowl:
2 1/2 cups Self Rising Flour
2 Teaspoons of Sugar

Using pastry blender or fork, cut in  1/2 cup butter until mixture is crumbly

Stir in 3/4 to 1 cup of Buttermilk until dough leaves side of bowl.   If dough is dry, add buttermilk a teaspoon at a time until it looks right.  Depending on how thick your buttermilk is will determine how much you need – thick buttermilk means you need more.   I had buttermilk before that was more like Yogurt and ended up using 1 1/2 cups.

The recipe calls for you to roll out your dough on a lightly floured surface.   Since I shoot for a sticky dough I  have a 1/4 cup measuring cup that I use to measure out biscuits.   Pack this dough down into the measuring cup, I’m always a little generous with it, and scoop it out onto your cookie sheet.

When the oven is at temperature, put the cookie sheet with the approximately 10 to 12 biscuits into the oven at 450.  The Recipe calls for 10 to 12 minutes.   I found that my oven runs “hot” and I end up baking this recipe for as much as 15 minutes.  I would check the biscuits every 2 minutes past the first 10 minutes until you learn what the biscuits “want”.   

Bread Baking is an organic, and living process.  It is always a little different every time.

Be patient and remember, it is a living thing, treat your bread and biscuits with care.

Now that having been said, I have a Kitchen Aid Stand Mixer.   I have a nasty habit of tossing all the ingredients in there, turning it on until it looks right, then spooning them out onto the cookie sheet.  I know, I KNOW!, there’s some dear Southern Woman who is aghast at the idea that someone would make biscuits in a mixer that way but this really is a forgiving recipe and will turn out if you do it that way in the big ol mixer.

I promise, really I do.

Home Churned Butter Recipe – In 5 minutes?

Sure… and it works. 

I have been teasing people with this for a couple weeks now.   There’s a viral web video running around talking about how you can make butter in your own kitchen.  Being boring and not having a real life helps when you’re looking for weird recipes, and I was bored enough to try this one out.

The recipe is dead simple.

1 Pint of Heavy Whipping Cream.
up to 1/2 teaspoon of salt – Optional but it helps preserve your Butter.  Your choice, and I used 1/4 tsp.

Add both to the Cuisinart and Turn on.

The trick in this is knowing when to stop.   The mix will splash, turn into whipped cream, cottage cheese, then start to thicken and eventually turn “butter yellow”.   While you’re watching this, if you see things pile up on the walls of the cuisinart, stop it, scrape the sides, and push it all back into the goo at the bottom of the mixing bowl.   Then turn it all back on again.

We all know what Butter Yellow is and that is where you should stop. 

Now, you will have some Butter Yellow Solids, and some milky liquid inside the mixing bowl.  Pour off the liquid into a jar.  That is the buttermilk.   Fresh Buttermilk!   Don’t throw this stuff out, please!   Make Biscuits from the buttermilk.  I never had the stuff until 2008 and it is wonderful for baking.

You’re not quite done yet.   Now that it is drained, scoop out your butter into small containers and squeeze out the extra buttermilk while you’re doing it.   Doing so will let your butter have a longer shelf life and you will have more buttermilk for your biscuits.   Yes, Biscuits.   I’ll give you a short, bulletproof recipe in another posting.

The butter will freeze, the buttermilk will not.   Leave out enough butter in the refrigerator for a couple days or up to a week of normal use.   Freeze the rest.  This butter will be a little less firm than you’re used to but that’s perfectly OK.  I did say that, Freeze the restOnly leave in the refrigerator what you need for a couple days.   There are no preservatives and this is some of the best and freshest butter you will ever taste unless you live on a farm and make your own.

It is a bit more expensive since Heavy Cream runs at $2.65 at Publix for the pint or $3 a quart at GFS.  Do this for a party or for someone you truly care for and wish to impress.

Highly recommended and when you tell them where you got this at a party, you will become a Kitchen GOD!

Since you’re going to be a Kitchen GOD, feel free to click on an ad and become even more divine.