Tuesday, November 8

HAM, PRESERVES, AND BUTTERMILK BISCUITS




If you attended the symposium, you're likely to still be dreaming of the Saturday morning buttermilk biscuits with country ham and artisan preserves.  The ham's easy: order it from Nancy Newsom Mahaffey at Newsom's (and read about them in our oral history, here).  Preserves are easy, too: order from April McGreger at Farmer's Daughter.  You'll have to make your own biscuits, though.  Fortunately, April--who made those delicious symposium biscuits--shared her recipe.  Try them this weekend, when you have plenty of time to mix, roll, bake, and eat.

BUTTERMILK BISCUITS

YIELD – ABOUT 12 BISCUITS

5 cups pre-sifted White Lily UNBLEACHED self –rising flour
2 sticks of SALTED butter, cut into 1 inch pieces
about 1 3/4 cups full fat buttermilk plus a little extra for brushing tops

METHOD
Cut butter into flour into not-too-small chunks ----butterbean-sized.  Can be done in a food processor or with a pastry blender. Stir in buttermilk by hand to make a soft, just slightly sticky dough.  Be careful not to overwork the dough

Gather dough and press out into a rectangle about 1 inch think onto a floured surface with floured hands (I use my floured forearm like a rolling pin), fold the dough in half, make a quarter turn with the dough, then press out again.   Repeat this process one more time.  Press out to rectangle a generous 3/4 inch thick.

Cut out biscuits with a 3 inch square biscuit cutter. Flour the cutter before cutting out the biscuits and don’t twist as you cut.  Use a bench scraper or spatula to transfer the biscuits to a parchment lined baking sheet with about 1 fingertip of space between them.

Brush the biscuits with full fat buttermilk or cream.

Bake at 500 degrees F for about 12-15 minutes or until deep golden brown.  Check about about 10 minutes and rotate the pan for even baking.

April McGreger
Farmer’s Daughter Brand
2011