Buttermilk Biscuits

I modified these biscuits a bit, because I wanted to use them as drop biscuits and make them whole wheat.  Even if you make them as is, you will love them.  They're from just about the best baking book you can get your hands on.  My daughter, Carrie, gave me The Baker's Dozen in 2006, and it's now my go-to baking guide.

Buttermilk Bicuits
From:  The Baker's Dozen Cookbook
By:  There are at least 12 contributors to this cookbook.

Ingredients:

• 2 1/2 cups all purpose flour (I used 1 cup whole wheat pastry flour, and the rest all-purpose)
• 2 tablespoons sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup vegetable shortening (I used a good quality vegetable margarine with no trans fat)
• 1 cup buttermilk, whole or lowfat (I used 1 1/4 to 1 1/3 cups of Kefir--a cultured milk product--to get the drop-biscuit consistency)

Directions:

1. Position a rack in the center of the oven and preheat to 425 degrees F.
2. Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl.  Cut in the shortening with a pastry blender until there are no visible pieces of shortening and the mixture looks dry and crumbly, with the consistency of coarse bread crumbs.  Add the buttermilk all at once and stir briskly with a fork to make a moist, sticky, ragged-looking dough.
3. Turn the dough out onto a well-floured work surface.  Dust your hands with flour and knead the dough gently about 15 times, adding enough flour to keep the dough from feeling too sticky, just until it looks smooth and feels soft.
4. Pat the dough into a 12x6 inch rectangle about 1/2 inch thick.  As you flatten the dough, lift it up occasionally to be sure it isn't sticking; dust under the dough with additional flour as needed.
5. To cut square biscuits, which are practical because there are no scraps, cut the dough into eighteen 2-inch squares.  To cut round biscuits, use a 2-inch cookie cutter.  When cutting, press straight down and do not twist the cutter.  Gather up the scraps and gently knead and press them together just until smooth.  Pat out the dough again to 1/2 inch thickness.  Cut out more biscuits and place on the baking sheet.  If you wish, gather up the remaining scraps and flatten to cut out a final few biscuits, but these won't look as nice or rise as high as the others.  For soft, fluffy biscuits, place them just touching each other in three or four rows in the center of the baking sheet.  For crustier, drier biscuits, arrange them about 1 inch apart on the baking sheet.
6. Bake until the biscuits are almost doubled in height and lightly browned, 12-14 minutes.  Transfer to a napkin-lined basket and serve immediately.  The biscuits can be baked up to 8 hours ahead, cooled, wrapped in aluminum foil, and kept at room temperature.  Reheat in a preheated 325 degree F. oven for about 10 minutes.  They can also be frozen, double-wrapped in foil, for up to 2 months.  Reheat the frozen biscuits in a preheated 350 degree F. oven for 15 minutes.

For the drop biscuits:

• You want the dough to be slightly moveable.  Stop at step 2.
• Using an ice cream scoop, drop biscuits into dutch oven on boiling liquid.  Make sure there is plenty of liquid, so that the biscuits and other ingredients don't dry out.
• Reduce heat to low--just enough to keep a simmer going, cover, and cook for at least 25 minutes.  Don't open the lid, even though you'll be tempted to do so.
• This makes a very tender, flavorful biscuit.

See Chickpea and Root Veggie Tangier for a picture of the biscuits.