Breads and Quick Breads

BUTTERY BUTTERMILK BISCUITS 

Serves 6 

FOOT NOTES 

In the late 80’s, I was the opening act for Tanya Tucker. As being at the beginning of my musical career, I wanted to learn how to better write and create my own music. Bruce Boutin, the steel guitar player for Tanya, saw this and he invited me to come to Nashville to learn. For that, I’ll be eternally grateful. While there, he found me a lovely place to stay with a wonderful woman named Bertha. She made the absolute best biscuits I had ever tasted. Since then, I have been attempting to recreate those biscuits, and I think I’ve finally got it. 

INGREDIENTS 

All Purpose Flour----------------------------------------------------------------3 C 

Butter---------------------------------------------1/3 C Frozen 1/3 C Melt In Pan 

Salt---------------------------------------------------------------------------1/2 TSP 

White Sugar------------------------------------------------------------------1 TBSP 

Baking powder----------------------------------------------------------------4 TSP 

Baking Soda--------------------------------------------------------------------1 TSP 

Buttermilk-------------------------------------------------------------------------2C 

Herbes De Provence------------------------------------------------------Optional 

Rosemary------------------------------------------------------------------Optional 

Blueberries/Saskatoon berries------------------------------------------Optional 

METHOD 

Preheat oven to 425 degrees F. (218 c) prepare a cookie sheet to accommodate 12 biscuits by putting 1/3 C butter in it and placing the cookie sheet in the heating oven until it melts. Once melted, let stand. 

Put all dry ingredients in a large mixing bowl and stir with a fork. Using a box grater, grate the frozen 1/3 C of butter into the flour mixture and toss with the fork. Put the flour-butter mixture into the freezer for 5 mins. 

Take the flour mixture out of the freezer and make a well in the centre with the fork or your hands and pour the buttermilk in the middle. (at this point, add the optional ingredients) Pull the dough together quickly. 

On a lightly floured surface, roll out the dough in four layers until about 1 inch thick and using a round cookie cutter, cut out the biscuits and place in the buttered pan and bake for 20 mins. 

CHEF’S NOTES 

You can brush the tops of the biscuits with an egg wash before placing in the oven for a nice, golden crust. 

EGG WASH 

Egg Yolk-1 

Cold Water-1 TBSP 

Milk-3 TBSP 

MEATHOD 

Whisk all ingredients together and baste onto unbaked biscuits with a basting brush, then bake for 20 mins.