{"id":2194,"date":"2014-11-09T13:20:20","date_gmt":"2014-11-09T20:20:20","guid":{"rendered":"http:\/\/gourmet.mygreatvet.com\/?p=2194"},"modified":"2014-11-09T13:29:12","modified_gmt":"2014-11-09T20:29:12","slug":"southern-buttermilk-biscuits","status":"publish","type":"post","link":"http:\/\/gourmet.mygreatvet.com\/?p=2194","title":{"rendered":"Southern Buttermilk Biscuits"},"content":{"rendered":"<h3>Yield 10 biscuits<\/h3>\n<p>Site URL: http:\/\/southern.food.com\/recipe\/southern-buttermilk-biscuits-26110<\/p>\n<p>Note; site has calculator to change yield<\/p>\n<p><!--more--><\/p>\n<h3>Total Time:\u00a022 mins<\/h3>\n<ul>\n<li>Prep Time: 10 mins<\/li>\n<li>Cook Time: 12 mins<\/li>\n<\/ul>\n<h3>Ingredients<\/h3>\n<ul>\n<li>2 cups unbleached all-purpose flour, plus more for dusting the board<\/li>\n<li>1\/4 teaspoon baking soda<\/li>\n<li>1 tablespoon baking powder (use one without aluminum)<\/li>\n<li>1 teaspoon kosher salt or 1 teaspoon salt<\/li>\n<li>6 tablespoons (85 grams) unsalted butter, very cold<\/li>\n<li>1 cup buttermilk (approx)<\/li>\n<\/ul>\n<h3>Process<\/h3>\n<ol>\n<li>Preheat your oven to 450\u00b0F.<\/li>\n<li>Combine the dry ingredients in a bowl, or in the bowl of a food processor.<\/li>\n<li>Cut the butter into chunks and cut into the flour until it resembles course meal.<\/li>\n<li>If using a food processor, just pulse a few times until this consistency is achieved.<\/li>\n<li>Add the buttermilk and mix JUST until combined.<\/li>\n<li>If it appears on the dry side, add a bit more buttermilk. It should be very wet.<\/li>\n<li>Turn the dough out onto a floured board.<\/li>\n<li>Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it&#8217;s about 1\/2&#8243; thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.<\/li>\n<li>Use a round cutter to cut into rounds.<\/li>\n<li>You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.<\/li>\n<li>Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.<\/li>\n<li>If you like&#8221;crusty&#8221; sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.<\/li>\n<li>Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.<\/li>\n<li>Do not overbake.<\/li>\n<li>Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.<\/li>\n<li>The dough must be handled as little as possible or you will have tough biscuits.<\/li>\n<li>I have found that a food processor produces superior biscuits, because the ingredients stay colder and there&#8217;s less chance of overmixing.<\/li>\n<li>You also must pat the dough out with your hands, lightly.<\/li>\n<li>Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.<\/li>\n<li>Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.<\/li>\n<li>When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450\u00b0F for about 20 minutes.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yield 10 biscuits Site URL: http:\/\/southern.food.com\/recipe\/southern-buttermilk-biscuits-26110 Note; site has calculator to change yield<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20],"tags":[],"class_list":["post-2194","post","type-post","status-publish","format-standard","hentry","category-breads"],"_links":{"self":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts\/2194","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2194"}],"version-history":[{"count":7,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts\/2194\/revisions"}],"predecessor-version":[{"id":2202,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts\/2194\/revisions\/2202"}],"wp:attachment":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2194"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2194"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2194"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}