{"id":6890,"date":"2018-11-13T16:28:52","date_gmt":"2018-11-13T16:28:52","guid":{"rendered":"http:\/\/www.burnedatthesteak.com\/blog\/?p=6890"},"modified":"2018-11-17T21:38:11","modified_gmt":"2018-11-17T21:38:11","slug":"enter-the-biscuits","status":"publish","type":"post","link":"https:\/\/www.burnedatthesteak.com\/blog\/2018\/11\/13\/enter-the-biscuits\/","title":{"rendered":"Enter The Biscuits"},"content":{"rendered":"

Turkey Day is upon us.\u00a0 I would probably rail against this American tradition, considering it celebrates a not so shining time in American history, because of how badly the Native Americans were treated…if it weren’t for the fact that I like cooking for friends and family so much.\u00a0 And I guess this is why I’ve always done Friends Giving instead.\u00a0 For decades now, any and all stray peoples not welcome within their own families or who had no family, had an open door at my house.\u00a0 It’s kind of a middle finger to tradition, but in a very heart warming way.<\/p>\n

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Over the years, this has morphed into my larger chosen family.\u00a0 While there’s still the direct turkey donations to families that I know need one, turkey donations to soup kitchens, and whatever else I can get done in the way of charity, my table has gotten chosen family heavy and stray people light.\u00a0 And it’s kind of nagging at me a little bit.\u00a0 But a lot has changed….I’m married now.\u00a0 I, myself, am no longer a stray.\u00a0 And since we’ve been married, this time of year has brought me to a time of reflection on how grateful I am to have had a second chance for love.\u00a0 Because I thought I had my shot and that time was long over.\u00a0 Ok, I am literally sapping out right now as I type this.\u00a0 Discussion change!<\/p>\n

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I really need to get over myself.\u00a0 And I really need to fix my longing for strays at this time of year, so I’ll work on how to deal with that.\u00a0 In the meantime, I had a biscuit revelation.\u00a0 Before marrying Hubs, my house in the Willamette Valley had no air conditioning.\u00a0 Most homes in Oregon don’t.\u00a0 I know!\u00a0 Shocking, right?!\u00a0 Anyway, I had been making my biscuits by hand blending the butter chunks into the flour and they just weren’t as good as when I made them in my hometown….the land of central air….because the butter wouldn’t stay frozen.\u00a0 The other day, I threw my butter chunks and flour into the food processor.\u00a0 The butter stayed hard, yet reduced in size and the outcome was perfect.\u00a0 I also changed up the buttermilk.\u00a0 I used the 2% fat Bulgarian instead of the lowfat 1%.<\/p>\n

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So if you’re going to make biscuits on Turkey Day, these are the ones you want….my gramma’s biscuits.\u00a0 I can hear her right now making her noises of approval with a mouthful of biscuit with way too much butter on it.\u00a0 She would close her eyes while chewing slowly and do this faint head nod thing while sitting with her feet tucked under her crosswise on the couch.\u00a0 It’s like she was constantly meditating.\u00a0 With a plate of food.\u00a0 You can see where I get it from.<\/p>\n

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My Biscuits<\/h2>\n
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Ingredients<\/h3>
  • 4 1\/2<\/span> cups<\/span> all purpose flour<\/span><\/li>
  • 2<\/span> tablespoons<\/span> baking powder<\/span><\/li>
  • 2<\/span> teaspoons<\/span> baking soda<\/span><\/li>
  • 2<\/span> teaspoons<\/span> Kosher salt<\/span><\/li>
  • 3<\/span> tablespoons<\/span> sugar<\/span><\/li>
  • 2<\/span> sticks frozen butter cut into sugar cube sized chunks<\/span><\/li>
  • 1 3\/4<\/span> cups<\/span> Bulgarian buttermilk<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Preheat the oven to 400.\u00a0 Pulse all the dry ingredients together in a food processor.\u00a0 Scatter the butter evenly on top and pulse again until the flour looks crumbly.\u00a0 This only take a few seconds.<\/div><\/li>
    • Pour the butter flour mixture into a bowl and add the buttermilk.\u00a0 I use a fork to bring the dough together, which happens within just a few minutes.\u00a0 Then, use your hands to finish melding the buttermilk and flour mix.\u00a0 Resist the urge to over work it.\u00a0 You just want to flip and knead it until there are no more dry pockets and no more wet pockets.\u00a0 The dough should look craggy.<\/div><\/li>
    • Turn the dough out onto a lightly floured surface, and dust a rolling pin with flour.\u00a0 Roll the dough out to about an inch thick.\u00a0 Cut rounds out using a biscuit cutter or the rim of a drinking glass.\u00a0 I used to use a mason jar because they came in two sizes.<\/div><\/li>
    • Place the cut biscuits on a parchment lined baking sheet and bake for about 20 minutes or until they are light golden brown on top.\u00a0 I give the biscuits a scant spray of canola oil over the top before putting them in the oven...very scant...one quick pass.\u00a0 Gather up the leftover dough, mash it together quickly, roll it out and cut more biscuits until you have no more dough left, being careful not to over work the dough.\u00a0 Serve warm!<\/div><\/li><\/ul><\/div><\/div>\n\n\n<\/div><\/div>\n

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      Turkey Day is upon us.\u00a0 I would probably rail against this American tradition, considering it celebrates a not so shining time in American history, because of how badly the Native Americans were treated…if it weren’t for the fact that I like cooking for friends and…<\/p>\n","protected":false},"author":1,"featured_media":6867,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":[],"wprm-recipe-roundup-description":[],"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[3],"tags":[],"jetpack_featured_media_url":"https:\/\/www.burnedatthesteak.com\/blog\/wp-content\/uploads\/2018\/11\/IMG_20181111_170114.jpg","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pagICo-1N8","_links":{"self":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/6890"}],"collection":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/comments?post=6890"}],"version-history":[{"count":2,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/6890\/revisions"}],"predecessor-version":[{"id":6962,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/6890\/revisions\/6962"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media\/6867"}],"wp:attachment":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media?parent=6890"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/categories?post=6890"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/tags?post=6890"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}