Sunday, October 18, 2015

To Eat with Soup

These biscuits come together easily and quickly.  The trick is to work them as little as possible so that they stay tender and fluffy.

Pecorino & Pepper
Buttermilk Biscuits adapted from Harrowsmith Country Life

2 cups all purpose flour
3 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
5 rounded tablespoons shortening ( I subbed 2 out for butter)
1 cup buttermilk
1/4 cup finely shredded pecorino romano
1/2 tsp coarsely ground black pepper
     Sift flour, baking powder, soda, pepper, cheese and salt.  Cut in shortening with pastry blender until consistency is mealy.  Add buttermilk and stir until well blended.  Turn onto floured surface, knead 18 times and pat out to 3/4" thickness.  Cut biscuits with cutter and place on parchment covered baking sheet.  Bake in preheated 450* oven for 12 minutes.

I find the food processor makes short work out of cutting in the butter - a few pulses and it is done.