Sip & Savor

Odds are you're going to wake up from your holiday weekend wanting a little comfort from your comfort food. Might we suggest a delicious round of buttermilk biscuits from our friend Ben of Food Is Love Made Edible. His rendition of this breakfast classic is sure to have everyone starting the day with a smile. Like what you taste? There's more where that came from on his recipe page. 

Buttermilk Biscuits 

Prep 45 mins, Cook time 30 mins, Total 1 hour, 15 mins
yield 12 biscuits

Ingredients:
3 1/2 cups flour
1 1/4 cup buttermilk
1 cup unsalted butter
1/2 tsp baking soda
2 1/2 tsp baking powder
2 tsp koser salt
4 tsp sugar

Instructions:
Preheat oven to 425 F. Cube butter into half inch pieces and place it in the freezer for 10 minutes. While the butter is in the freezer mix together the flour, salt, sugar, baking powder, and baking soda. With a pastry cutter, fork, or your hands mix the butter into the dry ingredients. Mix until your dough gets to the point where there is large excess of dry flour remaining. Pour in about a cup of the buttermilk and begin to mix it (by hand) into the dry ingredients. Add the additional 1/4 cup of buttermilk as needed until there is no dry flour left. Work the dough into a ball and place it onto a floured surface. Roll/pat the dough out into a square about 1" thick. Cut the square into four pieces and stack them on top of each other. Again roll/pat the dough into a square about 1" thick. Cut out your biscuits and transfer them into the freezer to firm up for about 15 minutes. 

Remove biscuits from the freezer and rub the tops of them with melted butter. Place them into the oven and bake for 22-25 minutes. After you take the biscuits out of the oven baste with lots of butter and enjoy them jelly, sausage gravy, fried chicken, or my personal favorite fig jam. Enjoy!

Chef notes: Biscuits can be frozen for up to a month. Just add 5-10 minutes additional to the cooking time.