Biscuits

Descubrí los biscuits cuando estudiaba en EE.UU. Casi siempre los tomaba para desayunar con huevos revueltos y salchichas en la cafetería de la universidad... si una no engordó sin razón.

Pero el recuerdo mas especial es para los biscuits que hacia la abuela de mi amiga Amy. Los abuelos de Amy vivian en el sur del estado de Arkansas. Y haciendo gala de la perfecta hospitalidad del Sur nos preparaban tipicas comidas sureñas con los mejores biscuits.

Los biscuits que yo cocino no son tan salados como los que preparaba la abuela de Amy. De esta manera funcionan bien con dulce para el desayuno o con salado para comidas,meriendas o cenas. Siempre son los favoritos de amigos y familia.

I discovered the biscuits in college in the US. I used to have them for breakfast with scrambled eggs and sausages in the cafeteria .... I did not put on all that weight with no reason.

But the most special memory is for my friend Amy grandmother biscuits. Amy´s grandparents lived in Arkansas. They were the perfect example of the Souther hospitality. Amy´s grandmother used to cook the perfect souther meal with the best biscuits.

The biscuits I bake are not as salty as Amy´s grandmother. They work great with something sweet for breakfast or with something salty for lunch, snack or dinner. My biscuits are always number 1 the my baking raking from friends and family.

Here you have the recipe:

Ingredients

Makes 8 to 10 biscuits

• 1 3/4 cups all-purpose flour, plus more for surface
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon coarse salt
• 1 teaspoon sugar
• 5 tablespoons cold unsalted butter, cut into small pieces, plus more for serving
• 3/4 cup plus 2 tablespoons buttermilk, plus more for brushing

Directions

1. Preheat oven to 375 degrees. Whisk flour, baking powder, salt, and sugar in a large bowl. Cut in butter with a pastry blender (or rub in with your fingers) until pea-size crumbs form. Stir in buttermilk until just combined.
2. Turn dough out onto a lightly floured surface, and knead twice. Pat dough to a 1-inch thickness. Using a 2 1/4-inch round cutter, cut out biscuits, and transfer to a nonstick baking sheet. Repat dough scraps, and repeat once.
3. Lightly brush biscuit tops with buttermilk. Bake until tops are golden brown, 20 to 22 minutes. Serve hot with butter and jelly on the side. (Unbaked biscuits can be frozen up to 1 month. Brush with buttermilk, and bake 32 to 35 minutes.)