Monday, February 12, 2018
Since a few of you asked about the buttermilk biscuit recipe. I thought I'd post the link/recipe I used.
Here are a few notes from me.
1. I melt one stick of butter for the actual batter in a small sauce pan to add to my chilled buttermilk. While the biscuits are baking I melt an additional tablespoon to then brush on the finished product. Melting all 9 tablespoons to then divide after seems silly to me, but whatever works for you.
2. My oven doesn't do well over 400 degrees. I rent so getting a new oven isn't really an option and I want my landlord to like me so I do not ask/request much. So I baked them at 400. I just kept an eye on them for the timing. Not a problem. I check them at about the 15 minute mark. If you are not sure how your oven runs, check at 10 mins then 15 and watch the color.
3. I've used these for breakfast sandwiches, fried chicken sandwiches, plain as a side or in the morning just with jam. They definitely stand up by themselves. There are only 3 of us in the apartment so I keep them in a ziplock bag. I will often put them in a fridge if I'm worried about them going off/stale and then toast them back up in the toaster oven. I don't know bread storage rules so I just make up my own.
I think I've posted about this breakfast bread as well that I converted into biscuits, but just in case... Really lovely served with soft scrambled eggs with sauteed veggies. I take the batter and ice cream scoop it into a muffin pan :)
For those of you trying to determine what the posset is like I would say it's a citrus cream with the texture of pudding? Smooth and bright. I highly recommend regular lemons instead of Meyers or mix with the meyers to avoid being too sweet.