Curt’s Never Fail Homemade Biscuits
Remember to keep everything cold, and not to overwork the dough.
Yield: 7-8 biscuits
Ingredients:
- 2tablespoons(2½ounces) Crisco Shortening
- 4tablespoons(2ounces) Unsalted Butter
- 2cups(9¾ounces) All-purpose Flour
- 4teaspoons(½ounce) Baking Powder
- ¼teaspoon(1/8ounce) Baking Soda
- 1teaspoon(¼ounce) Kosher Salt
- 1cup(8½ounces) Buttermilk (cold)
Method:
Preheat oven to 425°
Place shortening on a plate and into the freezer for at least 15 minutes.
Cut butter into small cubes and keep chilled.
Sift together flour, baking powder, baking soda, and salt into a large bowl.
Cut in butter and shortening using a pastry blender.
Add buttermilk and stir until a soft dough forms.
Note: Do not overwork the dough.
Flour the work surface well, turn the dough out, and dust the top with flour.
Pat dough into a rough rectangle about 2-3 inches thick.
Fold in half by bringing the farthest end towards you, then rotate 90°.
Repeat this process 4 more times. This will create layers.
Roll out to ¾” thick.
Cut and reroll dough until used.
Place on an ungreased or parchment lined sheet pan so that they touch.
Bake for 18-20 minutes until golden brown.
Butter and serve immediately.
Buttermilk Pancakes:
Light and fluffy with the tang of buttermilk, these will be a family favorite.
Yield
Makes 4-5 Eight inch pancakes
Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg, lightly beaten
- 1 cup well-shaken buttermilk
- Vegetable oil for brushing griddle
Method:
Preheat oven to 200°F.
Whisk together flour, baking soda, salt, egg, and buttermilk until smooth.
Heat a griddle or a large heavy skillet over moderate heat then brush with oil.
Pour batter onto griddle and cook, turning over once, until golden, about 2 minutes.
Transfer to a heatproof plate and keep warm, covered, in oven.
Hollandaise Sauce:
This rich and decadent hollandaise sauce is the best way to start any day. Make sure the eggs are as fresh as you can get them.
Yield: About 1 Cup
Ingredients:
3 Egg Yolks
¼ pound Unsalted butter (one stick)
2 tablespoons Fresh lemon juice
1 teaspoons Kosher salt
Cayenne pepper to taste
Method:
Place a medium sized, heavy pot over medium-low heat, fill with about 2 inches of water, and heat until simmering.
Melt butter in a separate pot and keep warm.
In a metal, or glass bowl large enough to completely cover the pot, whisk the egg yolks, salt, and lemon juice together.
Place the bowl over the simmering water and whisk rapidly while drizzling in the butter fat only. Not the water.
Continuously whisk and drizzle until all of the butter is incorporated and an emulsion is reached.
Note: Do not let the eggs get too hot. Removing the bowl from the heat for a while may be necessary.
Remove from heat, taste, and adjust seasoning.
Stay hungry.