Buttermilk Biscuits

Sometimes it's as if people are dropped into your life out of the blue.  This is the story of  one such person.  I was lucky enough to have made a connection with another food blogger and Pastry Chef.  We "met" through Facebook & Twitter.  Like many other food bloggers, we are on each others pages.  We offer support, ask questions and weigh in on life-altering discussions about butter and how best to photograph one's creations. 

During the course of a few months, we discovered how very much alike we are... although she is definitely the nicer one.  She has become my "Sissy" and this happened the day I met her in person.

I was travelling when she & her Beloved husband graciously offered their home to me for a night instead of having to stay in a hotel.  We were sitting in her kitchen and I had asked her if there was a store nearby because I was desperate to get my hands on some White Lily flour... (she remembers this part a bit differently)

As if by magic, she disappeared into a pantry and before I knew where she had gone, she was standing in front of me holding up the sought after bag of flour as if it were nothing.  She said "You mean THIS flour?!".   I couldn't believe it.   I was thrilled and I meant to do it justice with some serious biscuits.

It had sadly been sitting in my cupboard for a little while before I had gotten to it, always clearing it's throat when I opened the cupboard door.  As if it needed to remind me of its presence.  Hardly.   Finally, one day I had it set in my head to get cracking.

So, off to the store I went to grab a few things. Traditionally biscuits are made with shortening. I was against this from the start, but also curious to see how they would compare side to side against those baked with only butter.  I had the Crisco in my hand.  I.  just. couldn't. do. it.

It was as if every single cell in my body was rebelling and screaming "NOOOOOO!  Put it down & back away..."   So I did. 
I guarantee those of us that have had biscuits at a restaurant have eaten them with shortening, or worse.  And I'm certain that I liked them, but I just could NOT buy the tub of Crisco. 
So, there you have it.  Experiment aborted, but I hope I will be forgiven once you taste these biscuits.

"Sissy" Biscuits

2 c. AP flour, preferably White Lily
1 tbsp. baking powder
1 tsp. salt
1 tbsp. sugar
1/2 tsp. baking soda
6 tbsp. chilled butter
3/4 c. buttermilk + extra for brushing on top


These biscuits are delicious as is or split open with a bit of honey or strawberry jam.  You could go all out and make gravy for a nice weekend breakfast or brunch or have breakfast for dinner!  Need a little herbiness?  Chop up some fresh herbs like dill and sprinkle in for extra flavor.

Preheat oven to 475 degrees.  Line sheet pan/baking sheet/cookie sheet with parchment paper.

Sift flour, baking powder, salt, sugar and baking soda together.  Using a pastry blender (or your fingers) cut in butter until mixture resembles coarse crumbs.

Add buttermilk and stir in flour just until it comes together.  Dough will be sticky.
Turn out onto a floured surface, pat dough out and fold over on itself a few times to help create layers.

Pat out to desired thickness.  I did mine about 1/4 inch... too tall and they will topple over.
Using a biscuit cutter/cookie cutter/juice glass, cut out biscuits by pushing straight down.

Lay biscuits on parchment lined sheet pan and brush tops with buttermilk.
Bake for 8 - 10 minutes. 

Be sure to keep on eye on them after 6 or 7 minutes.  You may need to adjust baking time based on your oven.

I'll have what she's having...

I'm not really sure why,  but when I think of strawberry daiquiris, I think of the 80's.   Things like parachute pants and rubber bracelets,  big hair and Duran Duran.  Considering I was barely a "tween" in the mid-80's and not yet the cocktail connoisseur I am today, there really is no basis for this. 

But, here's the thing... no one seems to tip back fruity drinks with little umbrellas anymore, everything is a "skinny" something or another now.  Not that there's anything wrong with watching your caloric intake, but sometimes a girl needs a drink.  A proper drink- made in a blender, served in a pretty glass with a little garnish.

I'm sure most of us can't even remember the last time we had one (unless of course that's because you had MANY), which is a shame because it really is one of those great summer drinks.
Well, I intend on bringing this little libation that could back into the spotlight.

If you've never had a strawberry daiquiri made from actual strawberries, then you are in for a treat.  The drinks made from that bottle of  chemical-laden red stuff can not begin to compare with one made from fresh ingredients.  The sweet fragrance of ripe strawberries filling your kitchen is enough to start your mouth salivating.

There will be no sickly sweet, artificially flavored mixes that are a most unnatural and slightly unnerving shade of red.  Just berries, rum, some sugar & a splash of lime juice blended with some ice & you are well on your way to one of the best things you can put in a glass.

It is summer so get some local berries and throw them in the blender, saunter out to the porch/patio/deck, put your feet up and put on some of your best 80's tunes...

Strawberry Daiquiri

• 4 cups strawberries, hulled & halved
• 1 cup white rum
• 1/4 cup fresh lime juice
• 1/2 cup simple syrup
• 1 cup crushed ice

- Throw everything into the blender & let it rip... 
If you like your drinks a little "slushier" (yes, that's a word now) add in another 1/2 cup or so of ice.


Cheers!

Strawberry Surprise

This afternoon I had left the Italian bakery and went next door to the fruit & vegetable stand with the intention of buying a tomato for a sandwich and the smell of sweet, ripe strawberries wafted up and smacked me right in the face.   The smell was so sweet and fragrant I couldn't resist buying two big containers of them.

Strawberries aren't exactly in season quite yet,   but these ruby beauties glistened in their plastic shell and beckoned me to take them home...  I was more than happy to oblige.

While the majority of these will be eaten just as they are, a few lucky berries will be swimming in a cloyingly sweet syrup drizzled over top of a strawberry shortcake.

There are two schools of thought where a shortcake is considered...  some prefer more of a "biscuit" type shortcake that isn't sweet at all.   My insatiable sweet-tooth however, won't stand for it.   The "shortcake" part of my dessert is a rich buttery cake that is sweet and good enough to eat on its own.

There is one thing that I must insist on when making this:  make fresh whipped cream.  This is an incredibly easy thing to do and it consists of 3 ingredients (heavy cream, sugar & vanilla).  I know some people (Mom) will say that the stuff in the can is just as good or that it is easier to just buy it but TRUST ME, spend the 5 minutes it takes to make the fresh whipped cream because it really does make a difference.


Strawberry Shortcake
- the first thing to get done is the strawberries because they need a little time to macerate and ooze their goodness into the aforementioned syrup.  
- Wash and slice a pound and a half of strawberries. Place them in a bowl that is slightly larger than needed and sprinkle 1/2 to 3/4 cup of sugar over them and give it a quick stir.  Cover and refrigerate for 45 minutes (or until your strawberries have made a lovely rose-colored syrup).

For the cake:
1/2 stick butter
1 tsp. baking powder
1 c. sugar
3/4 c. milk
1/2 tsp. salt
1 c. flour
1 egg

- Melt the butter in a 9x9 glass baking dish.  Mix the rest of the ingredients together and pour into dish.
- Bake at 375 degrees for 30 minutes.

-Once the cake has cooled,  cut into squares, spoon over a dollop of fresh whipped cream and the strawberries with their syrup.

This dessert is quick and simple, but even easier to eat.  Make it for your Mom this Sunday and tell her you love her. 

Happy Mother's Day Momma.
xo,
Pook