Buttery Biscuits

Hi all– Our Laurel flew into town yesterday!!  Hooray!  She makes everything double the fun around here.   So we had the grandparents in for dinner to see their girl– for chicken soup, a peachy salad and these biscuits.

They are a little more work– but there are a couple little magic tricks that make them layered and crispy.  Don’t you love biscuits?? And I’ll bet you have all the ingredients in your kitchen right now!

BUTTERY BISCUITS
1/2 cup butter (1 stick), frozen
2 cups flour
1 tab. baking powder
1/2 tsp. salt
1 cup cold buttermilk

Take the butter from the freezer and use a larger holes on a box grater to grate the frozen butter.  Scoop it into a bowl and set it back in the freezer

In a large mixing bowl stir together the flour, baking powder and salt.  Then add in the frozen butter using a pastry blender or 2 forks to mix it to a pebbly mixture.  Stir in the buttermilk until the dough is all cohesive and moist.

Turn the dough out on to a counter dusted with flour and shape it into a rectangle about an inch thick.  Cut the dough in half and stack the two layers.  Cut it in half again and put both halves in a stack again.  Do it a third time.  Reshape the rectangle and cut the dough into twelve squares and set the biscuits onto a baking sheet that has been sprayed with cooking spray.

Then– don’t put them in the oven!!  Set the baking sheet back into the freezer for 10 minutes.

Take the biscuits on the baking sheet directly from the freezer to a 425 degree oven and bake them for 10 to 12 minutes until they are nicely browned.  Serve them hot with still more butter and pretty jam!

And here’s our Laurel with her John just before there Wisconsin wedding this summer.  So glad she’s here!  (and John arrives this evening!)

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