Buttermilk Biscuits

Buttermilk Biscuits (23) WM

I love homemade buttermilk biscuits, but for some reason I haven’t made them in awhile – my husband said that this is the first time I’ve made them with him and we’ve been together for 8 years.  So…it was about time that I made buttermilk biscuits again!!

We served this on the side of buttermilk fried/baked chicken.  Amazing combination.  You can find the buttermilk chicken recipe here.

timeButtermilk Biscuits (13) WMtime: 30 minutes

makes 6 biscuits

Ingredients:

2 1/4 cups flour
2 teaspoons sugar
1 tablespoon baking powder
3/4 teaspoon salt
3/4 teaspoon baking soda
9 tablespoons chilled unsalted butter, cut into small chunks
3/4 cup buttermilk

Directions:

1) Heat your oven to 400 degrees and spray a round baking pan with oil.

2) Whisk together the flour, sugar, baking powder, salt and baking soda in large bowl. Using your fingertips (or a pastry blender, I need to get one!) mix the butter into dry ingredients until combined – try to not have any big clumps of butter and lots of dry flour.

3) Add the buttermilk and stir, then knead with your hands until all of the dough is moist.

4) Sprinkle a little bit of flour onto a clean & dry surface, turn the bowl over and dump the dough onto the floured surface.  Roll the dough to about 3/4 inches thick.  Cut out round biscuits using a cookie cutter or glass.  Place each biscuit into the sprayed round baking pan.

5) Bake about 12/15 minutes until the biscuits are golden brown on top.  Serve warm with honey & butter!

 

Buttermilk Biscuits (19) WM Buttermilk Biscuits (2) WM

Buttermilk Baked/Fried Chicken

buttermilk fried chicken (20) WM

I made fried chicken a few years back after watching Driving Miss Daisy.  I could not believe how much oil it took!  It was rather gross.  The problem is that I love fried chicken, so this recipe is pretty much a compromise.  Fried slightly and then baked, so you still get that yummy crunchy coating.  Serve with these easy buttermilk biscuits.

buttermilk fried chicken (11) WM

buttermilk fried chicken (1)WM

Ingredients:
2 cups buttermilk
1 tablespoon dijon mustard
4 tablespoons hot sauce
2 teaspoons paprika
1 teaspoon kosher salt
freshly ground black pepper
1 onion, coarsely chopped
5 garlic cloves, diced
chicken drumsticks & thighs
2 cups panko breadcrumbs
2 tablespoons vegetable oil
cast iron skillet
Directions:

  1. For the chicken marinade: stir together the buttermilk, dijon mustard, hot sauce, paprika, salt, pepper, chopped onion and diced garlic in a bowl.
  2. Place the chicken in a plastic storage bag and add the buttermilk mixture, then squeeze the outside of the zipped bag to coat all of the chicken.  Place the bag of chicken & buttermilk marinade in the refrigerator for 24 hours.
  3. The next day, when you are ready to eat preheat the oven to 400 degrees F.
  4. Pull out the chicken from the marinade and discard the marinade.
  5. Pour out the breadcrumbs out on a flat dish.  Press the chicken pieces into the breadcrumbs to completely coat all sides.
  6. Heat your cast-iron skillet over medium-high heat.  Once it is hot pour 2 tablespoons of oil into the pan.  Heat up the oil, then gently place the chicken pieces in the skillet.  Brown each side of the chicken for about 4 minutes until they start to turn brown.  You may have to do this in two batches or use two cast-iron skillets.
  7. Once all of the chicken pieces are browned in the skillet transfer the entire skillet with chicken to the oven and bake for about 20 to 30 minutes until the chicken is cooked through.

buttermilk fried chicken (18) WM buttermilk fried chicken (7) WM