This thing called life is a roller coaster ride. One day, you’re enjoying the celebration of life’s triumphs, and the next, that lady called karma Carmen throws in some drama just to keep it interesting. That’s how I went from celebrating recent events to taking a tumble down some stairs and ending up with an arm in a sling.
But I remembered way back when Deb suffered a worse fall, and she still continued to crank out marvelous recipes along with mouth-watering pictures using one functional arm. I decided that if she could handle that, I could manage a batch of biscuits.
Honestly, these biscuits from Foster’s Market Cookbook are a snap to mix together and throw in the oven. As long as I’m only doing a half-batch of six biscuits, I can let my food processor do all the mixing. I tried using it for the full recipe once, and it worked just fine cutting the butter into the flour, but there wasn’t enough room to mix in the buttermilk. I love to bake what I need and freeze the rest for later for when I want a little something extra to go with dinner.
You should try baking some biscuits today to go with breakfast, lunch, or dinner. I’m sure you could do it with one arm behind your back (or in a sling).
Makes 6 biscuits
1 ¾ cups flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 stick unsalted butter, diced into ½-inch cubes and frozen
¾ cup buttermilk
For the egg wash:
2 tablespoons milk
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Prepare the area for cutting the biscuits by lightly sprinkling some flour over the surface. Prepare the egg wash by beating the egg and milk together in a small bowl. Have a 3-inch biscuit cutter handy.
- In the bowl of your food processor, add the flour, baking powder, baking soda, and salt. Pulse a few times to combine. Remove the butter cubes from the freezer and toss them evenly over the dry ingredients. Pulse 12-14 times, until the butter is cut into the flour and several pea-sized pieces remain.
- Add about ½ cup buttermilk to the mixture and pulse four or five times to combine. Add the rest one tablespoon at a time until it just starts to stick together. Be careful not to over mix. Dump the dough onto the prepared surface and knead everything together a few times to form a ball. Use your hands to pat the dough into a circle about ¾-inch thick. Use a straight down motion with the cutter to cut out four biscuits and place them on the prepared pan. If you twist the cutter as you press down, the biscuits will not rise as high. Carefully pat the remaining dough together to cut out two more biscuits.
- Brush the tops of the biscuits with egg wash, and place the pan in the oven. Bake for 12 – 15 minutes. Let the biscuits cool on the pan for a couple minutes, then remove to a rack to cool.
- Recipe is from Foster’s Market Cookbook.
- This recipe has been cut in half. To make the full batch, simply double the ingredients (except for the egg wash) and follow the directions above through step 2. Dump the mixture into a large bowl before adding the buttermilk and proceed.
- If you don’t have buttermilk, there is an easy substitute. For the half-recipe above, just add a scant tablespoon of vinegar to your empty measuring cup. Add enough milk to reach the ¾-cup mark, stir it together, and you’re good.
- To freeze unbaked biscuits, place on a lined sheet and freeze about an hour. Remove and place in a freezer bag and keep frozen until the urge for biscuits hits. There is no need to thaw; just add a couple minutes to the baking time.