one hundred and fifty-eight

Tell me, Americans, what comes to mind when you think of biscuits?  Is it the kind from the tube or the box, perhaps?  Or the sausage-egg-and-cheese filled ones from the drive through?  If you're lucky, maybe you're imagining your grandmother's or mother's baking powder biscuits--you know the ones that you can't seem to replicate in your own kitchen--but, as is often the case, most of us aren't so lucky.

For better or for worse, life today is fast paced.  Very few of us want to wake up early in the morning to cut butter into flour, roll out dough, and wait for it to bake (and those of us who do want to wake up early to make biscuits don't necessarily want to do it every single day).  Does that mean we should sacrifice convenience for quality and allow homemade biscuits to go the way of Jell-o molds?  (Hint: the answer is "no".)

By combining the luxury of a food processor or pastry blender and the convenience of ample freezer space, all you have to do is invest 30 minutes of your free time every couple of weeks in order to enjoy the awesomeness of fresh baked biscuits anytime.  The best part of this method?  You have the option of making the whole batch, or just one.  You know, for "quality control."

Honey and Buttermilk Biscuits

 

After vs. before baking.

4 cups all purpose flour

2 tbsp baking powder

1/2 tsp salt

12 tbsp (1 1/2 sticks) cold butter, cut into tablespoons

1 1/2 cups buttermilk, sour milk, or sour cream

1/4 cup good honey

If using a food processor: 

Combine the flour, baking powder, and salt in the work bowl.  Cover, then pulse three times to mix.  Remove lid, then add butter.  Replace lid and pulse until the butter is reduced to pea-sized clumps and is well incorporated into the flour mixture.  

Combine the buttermilk and honey in a 2 cup measuring cup and set aside.

Remove the little cup from the lid and replace the lid on the work bowl.  Turn on the food processor and pour the buttermilk and honey into the flour and butter mixture.  Allow to mix until the dough clings to the side of the work bowl.  

Turn out onto floured counter and knead until the dough is smooth, adding more flour as necessary to prevent sticking.

Using a rolling pin, roll the dough into an approximately 8 x 14 inch rectangle; sprinkle the dough with flour, then fold it into thirds.  Roll the dough into another 8 x 14 inch rectangle; sprinkle the dough with flour, then fold it into thirds.  Repeat a third time.

Roll the dough into a half inch thick rectangle, then cut into biscuits using a biscuit cutter, drinking glass, or cookie cutter.  Using the scraps, repeat the rolling and folding process described in the previous step, then cut into biscuits.  Throw away any remaining dough.

Place on a greased baking sheet and freeze for 2-4 hours, or until completely frozen.  Move biscuits to a gallon sized freezer bag for storage.

If using a pastry blender: 

Combine the flour, baking powder, and salt in a large bowl and give them a quick mix.  Cut in the butter until it forms pea-sized clumps and is well incorporated into the flour mixture.

Combine the buttermilk and honey in a 2 cup measuring cup.

Using a strong wooden spoon, stir the buttermilk and honey into the flour and butter mixture.  Mix until the flour is moistened and the dough is shaggy.

Turn out onto floured counter.

Using a rolling pin, roll the dough into an approximately 8 x 14 inch rectangle; sprinkle the dough with flour, then fold it into thirds.  Roll the dough into another 8 x 14 inch rectangle; sprinkle the dough with flour, then fold it into thirds.  Repeat a third time.

Roll the dough into a half inch thick rectangle, then cut into biscuits using a biscuit cutter, drinking glass, or cookie cutter.  Using the scraps, repeat the rolling and folding process described in the previous step, then cut into biscuits.  Throw away any remaining dough.

Place on a greased baking sheet and freeze for 2-4 hours, or until completely frozen.  Move biscuits to a gallon sized freezer bag for storage.

To bake:

Place the desired number of biscuits two inches apart on a greased or lined baking sheet.  Place the baking sheet in a cold oven (the biscuits will defrost as the oven preheats), then turn the oven on to 375*.  

Once the oven has preheated (or after 10 minutes), bake the biscuits an additional 10-15 minutes, or until golden brown.

Makes 16 3-inch (AKA huge) biscuits.