Perfect tea partner - Buttermilk Biscuits

I had no idea that motherhood would also become a motivation in kitchen, amidst other things; patience topping the list. And if you are 'lucky' to have a fussy kid, then both your creative and culinary instincts will be greatly challenged. Just like mine. My son believes that drinking milk is the only way to survive. Of course toffees and ice creams are an exception. So I'm forever thinking of what next to make, which he might just eat. Though he's always excited to assist me in whipping, baking and clicking snaps, he would rarely take a bite of it. But there are occasions when he greatly surprises me by liking a dish or even asking more of it. And one such winner was this simple buttermilk biscuit. 
I'm also excited to share this recipe because its the first recipe I tried from the recently bought - "Martha Stewart's Baking Bible". I was so keen to try new recipes from this book, but was so confused on where it start, since it has such a great collection of recipes. So I thought its best to start from the starting, so tried this light buttermilk biscuits. It tastes great warm, with little butter or jam.

Since this recipe was 'approved' by my son and he enjoyed having it with his favourite jam, I felt like sharing the joy of my life with you all. Here's Aarul saying cheese, to get a better click!!

Buttermilk Biscuits Recipe: 
4 cups all-purpose flour, plus more for work surface

4 teaspoons baking powder

1 teaspoon baking soda

1 teaspoons salt 

1 teaspoon sugar

1 cup (2 sticks) unsalted butter, cut into pieces & chilled

1 3/4 cups buttermilk, plus more for brushing

  • Preheat oven to 375 degrees. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.

  • Using a pastry blender, cut in the butter until the mixer resembles coarse crumbs with a few larger clumps remaining. I did that in a food processor fitted with the steel blade by pulsing it till until the largest pieces are the size of peas. 

  • Add buttermilk, and with a rubber spatula, fold buttermilk into the dough, scraping the sides until mixture comes together; the batter will be sticky. Do not overmix.

  • Transfer to lightly floured work surface; use floured fingers to pat dough to 1-inch thickness. Use a 2 1/2-inch round biscuit cutter or cookie cutter to cut biscuits as close together as possible to minimize scraps. Gather scraps together once, pat together and flatten, and cut out.

  • Transfer biscuits to unlined baking sheet, about 1 1/2 inches apart.

  • Bake, rotating the sheets halfway through, until biscuits are lightly browned, 18 to 20 minutes. 

  • Remove from oven; cool on a wire rack. Serve warm.

Note: I can imagine it will taste very nice when made with fennel and/or caraway seeds as well. Will try that next time. Also a varition of same can be made by adding grated cheddar cheese (3 cups) to the mixture after butter has been cut in. And how about Cheddar with caraway? Let me try and then I will share. Till then enjoy it with a hot cup of tea or coffee or jam.

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