Biscuit recipe request!!

[carminaburana]

Hello lovely Cooking community!

I am soliciting your best tried-and-true buttermilk biscuit recipes. I have no allergies, dietary restrictions, or ingredient aversions (i.e. bring on the lard!)

In return, I give you a Lebanese (and ve*gan friendly) version of the ubiquitous Mediterranean dish stuffed grape leaves/dolmathes.

Comments

[empresspatti]

These are yummy....

Cheddar Scallion Biscuits

2 1/4 cups all-purpose flour

2 1/2 teaspoons baking powder

2 teaspoons sugar

3/4 teaspoon baking soda

1 teaspoon salt

6 tablespoons ( 3/4 stick) cold unsalted butter, cut into 1/2 -inch cubes

6 ounces cheddar, coarsely grated

(1 1/2 cups)

3 scallions, finely chopped

1 cup well-shaken buttermilk

Preheat oven to 450 degrees.

Whisk together flour, baking powder, sugar, baking soda and salt in a bowl, then blend in butter with your fingertips until mixture resembles coarse meal. Stir in cheddar and scallions. Add buttermilk and stir until just combined.

Drop dough in 12 equal mounds about 2 inches apart onto a large buttered baking sheet. Bake in middle of oven until golden, 15 minutes. Makes 12 biscuits.

[carminaburana]

Oooh - i love scallions. Thanks!!

[sehkmet]

Alton Brown's Buttermilk Biscuits are fantastic. I've made three batches the past week to use up leftovers, and they barely last two days around here.

http://www.foodnetwork.com/recipes/alton-brown/southern-biscuits-recipe2/index.html

*Note: I used a ration of 3 tbsp butter to 1 tbsp shortening, and it turned out just fine. The key is not to overmix or overwork the dough.

[carminaburana]

Awesome, thanks! I'm a huge fan of Alton's recipes and pretty much everything i've made of his has been pure gold.

[mcval]

I made these just yesterday. Delish!

[isacoconut]

YES!!! These are THE BEST. The last time I made them I was all out of butter, so I used 2.5 tbsp butter and 1.5 tbsp bacon drippings. DELICIOUS biscuits.

[aimingforpeace]

What size do the grape leaves tend to be? I have a grapevine that I could probably harvest some leaves from, but have no clue what size to choose :-P

[carminaburana]

They can be any size, but the medium ones work the best (you don't want them too thin also b/c they are likely to break).

Also and i should probably edit this into the post, if you are using fresh leaves, you'll want to blanch them first in heavily salted boiling water (place leaves in boiling water, bring back to boil and let them cook for about 30 seconds before plunging them into a bowl of ice water) and then dry well on paper towels.

[aimingforpeace]

Thanks much ;-)

[inverse_spiral]

Yum! I have a jar of vine leaves sitting in my pantry which have been screaming to be used. A question- if I don't have the rice you talk about, is it better to use long grain or short grain rice instead?

[carminaburana]

Definitely short-grain. If you have sushi rice, that is probably ideal, as it's very similar to Egyptian rice.

[kamaliitaru]

This is the one that I use as my base. It's great, and the biscuits are light and fluffy. I prefer to have really tall biscuits, so I cut them pretty big, but this one can take it. http://twistedkitchen.blogspot.com/2010/03/buttermilk-biscuits.html