Issue Date: February 17, 2008
Tender biscuits around the clock
In just minutes, you can use a single basic biscuit recipe to whip up four fantastic flavors suitable for any meal of the day.
Yes, canned biscuits are convenient, but so are ones made from scratch. In fact, if you've got the time it takes to preheat your oven, you can make homemade biscuits. Here's how:
Measure dry ingredients, grate in frozen butter (keep some in the freezer for moments like this) and stir in buttermilk (it makes more flavorful bread). That's it -- no rolling, no cutting. Pinch off dough rounds, place them in a cake pan and bake. In 20 minutes, you've got fragrant, homemade biscuits.
Serve Light, Tender Buttermilk Biscuits or Prosciutto, Cheddar & Scallion Biscuits for breakfast or brunch. Pair bolder Spinach, Feta & Sun-Dried Tomato Biscuits with soup or a salad for a hearty, satisfying lunch. Enliven dinner with biscuits flavored with Parmesan and fresh herbs, or surprise everyone with simple Pineapple Upside-Down Biscuits for a delightful dessert.
Next time you're in the refrigerated section, walk past the canned biscuits and pick up a quart of buttermilk instead. With very little effort, you can turn run-of-the-mill into a great taste memory.
Contributing Editor Pam Anderson is the author of four cookbooks. The latest one is Perfect Recipes for Having People Over (Houghton Mifflin, $35).
Photo: Brian Leatart for USA WEEKEND
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Breakfast
Light, Tender Buttermilk Biscuits
2 cups bleached all-purpose flour
2 tsps. baking powder
1/4 tsp. baking soda
1 tsp. sugar
3/4 tsp. salt
6 Tbs. unsalted butter, frozen solid
Extra ingredients (for flavor variations)
1 cup cold buttermilk (plus a few extra teaspoons, if needed)
Adjust oven rack to middle position and heat oven to 450 degrees. With a fork, mix flour, baking powder, baking soda, sugar and salt in a medium bowl. Using the large holes on a box grater, coarsely grate butter into the dry ingredients; mix quickly with fingertips to blend evenly. Mix in extra ingredients, if using them. Stir in buttermilk with fork and mix until dough just comes together. If necessary, add extra droplets of buttermilk over any dry patches.
Turn dough out onto floured work surface and pat into a thick disk about 6 inches across. Cut in half with a knife, then cut each half into five parts. Pick up each piece and gently, without overhandling the dough, shape into a round. Spray a 9-inch cake pan with cooking spray and arrange biscuits in pan. Bake until golden brown, about 20 minutes. Serve immediately.
Makes 10
Per biscuit: 163 calories, 4g protein, 21g carbohydrates, 7g fat (5g saturated), 19mg cholesterol, 1g fiber, 361mg sodium
Try these variations for a taste treat (each recipe makes 10):
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Brunch
Prosciutto, Cheddar & Scallion Biscuits
2 ounces (4 thin slices) prosciutto, finely diced
4 ounces (about 1 cup) extra-sharp cheddar cheese
1/4 cup thinly sliced scallions (green onions)
Add these ingredients where the master recipe calls for mixing in extra ingredients.
Per biscuit: 223 calories, 8g protein, 21g carbohydrates, 12g fat (7g saturated), 36mg cholesterol, 1g fiber, 533mg sodium
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Lunch
Spinach, Feta & Sun-Dried Tomato Biscuits
2 medium garlic cloves, minced
2 Tbs. minced sun-dried tomatoes packed in oil, plus 2 tsps. of the oil
1/2 cup frozen chopped spinach, thawed and squeezed dry
1/2 cup crumbled feta cheese
Briefly sauté garlic in tomato oil ina small skillet. Scrape garlic into spinach; add tomatoes and feta, and mix with fingertips. Add where master recipe calls for mixing in extra ingredients.
Per biscuit: 197 calories, 5g protein, 22g carbohydrates, 10g fat (6g saturated), 26mg cholesterol, 1g fiber, 472mg sodium
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Dinner
Parmesan Herb Biscuits
1 cup grated Parmesan cheese
2 Tbs. each chopped fresh dill and tarragon
1/4 cup torn fresh basil leaves
Add where master recipe calls for mixing in extra ingredients.
Per biscuit: 198 calories, 7g protein, 21g carbohydrates, 10g fat (6g saturated), 26mg cholesterol, 1g fiber, 483mg sodium
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Dessert
Pineapple Upside-Down Biscuits
3/4 cup dark brown sugar
3 Tbs. butter
1 1/2 cups fresh pineapple (small dice)
1 recipe for Buttermilk Biscuits
Heat sugar and butter over medium heat to a spreadable consistency. Pour into a 9-inch round cake pan, tilting to completely coat bottom. Top with pineapple; arrange uncooked biscuits over pineapple. Bake about 20 minutes.
Per serving: 266 calories, 4g protein, 40g carbohydrates, 11g fat (7g saturated), 28mg cholesterol, 1g fiber, 391mg sodium
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