Cheddar Dill Biscuits
SoupAddict has been on a bit of a bread kick lately. Which is odd, because she’s also trying to reduce her intake of gluten. So, that’s not working out too well (to wit, she consumed barley for lunch yesterday, which she had erroneously assumed was gluten-free. The assumption was not based on any actual facts, of course [facts are for chumps], just the observation that barley looks like brown rice, which is gluten-free, ergo, by the associative property of mathematics, barley must also be gluten-free. But then da googles told her otherwise). Until she gets her gluten act together, she’ll be making the occasional bread product. And she couldn’t resist this easy-as-pie biscuit recipe from Gourmet magazine.
On a side note, SoupAddict wonders why they say, “easy as pie,” because pie isn’t particularly easy. A really good pie crust takes some finesse. But SoupAddict digresses.
Interesting thing about buttermilk. Unlike regular milk, buttermilk tells you loud and clear when it’s gone over. Regular milk starts sending out a hint of “offness” that you can detect only by putting your nose right up to the bottle (you know what I’m talking about, with your nose making contact with the opening, and then you hurriedly screwing the lid back on before someone walks in to finds your nostril skimming the plastic. SoupAddict doesn’t do that, though. No, sirreee.).
Buttermilk, on the other hand, always smells “off” (in SoupAddict’s persnickety-nosed opinion). However, unlike regular milk, buttermilk lasts way beyond its expiration date. I mean, way. Buttermilk lasts until it separates. At which point SoupAddict doesn’t even dare to remove the cap she just chucks the bottle and all into the garbage.
(No, it’s not your eyes. The picture’s a little blurred. SoupAddict’s camera’s picture preview sometimes tricks her into thinking a photo is sharp when it’s not. Probably laughs while it’s doing the tricking, too.)
(SoupAddict’s camera does not, to her knowledge, actually laugh. She would run screaming from her house if it ever did.)
Cheddar Dill Biscuits
|Gourmet, April 2005|
|5||tablespoons||cold unsalted butter, cut into bits|
|1||cup||coarsely grated extra-sharp Cheddar|
|2||tablespoons||chopped fresh dill|
Put oven rack in middle position and preheat oven to 400°F.
Pulse flour, baking powder, sugar, baking soda, and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal. Add Cheddar and dill and pulse until just combined. Whisk together yogurt and buttermilk, then add to food processor and pulse until dough just comes together.
Divide dough in 12 equal pieces. Shape each into a rough ball and place about 2 inches apart onto an ungreased large baking sheet, flattening slightly. Bake until puffed and pale golden, 12 to 15 minutes.