The buttermilk is important, by the way. If you don't have any, some plain yogurt mixed into milk to the right consistency and let to sit for an hour or so will do. Otherwise, go out and buy some buttermilk. Buttermilk has lots of uses and keeps very well.
8 to 10 biscuits
16 minutes - 5 minutes prep time
If you have a fairly broad 4 cup measuring cup, you can mix them right in the measuring cup.
2 cups soft flour, unbleached or whole wheat
1/2 teaspoon salt
1 tablespoon baking powder
1/4 cup sunflower seed or other neutral vegetable oil
PLUS 1 tablespoon oil
buttermilk added to the oil to make 1 cup
(i.e. 3/4 cup minus 1 tablespoon)
Preheat the oven to 425°F. Lightly oil a baking sheet.
Measure the flour, spooning it gently into the measuring cup. As I said above, if you can put it in a nice wide 4 cup measure, you don't need to dirty another bowl. Add the salt and baking powder and stir gently.
Measure the oil into another measuring cup, and add the buttermilk to bring it all up to the 1 cup mark.
Whisk together the oil and buttermilk then pour them into the flour. Stir briefly but until all the flour is mixed into the dough.
Scoop out large spoonfuls of the dough, and form by hand into a round, flat biscuit shape and put it on the prepared baking sheet. Repeat with the rest of the dough.
Bake the biscuits for 8 to 12 minutes, until puffed and just lightly browned at the edges. They won't get much colour. Serve at once.
Last year at this time I made Scalloped Potatoes and Barley & Salsa Pilaf.
2 comments:
5 minute biscuits! that's genius! and they look pretty tasty, to me!
Thanks, I like them! Like I say, fresh hot biscuits will always trump old, cold biscuits.
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