Buttermilk Biscuits
I got this recipe from Reader's Digest's Cookies: 1,001 Mouthwatering Recipes from around the World. That's right, they came from a cookie cookbook. The recipe was called "buttermilk cookies." They were cutouts, and I had some buttermilk to use, so I thought it'd be good for Walter's office.
Well, first off, I had to add another half cup of flour just to get the dough even close to thick enough to roll. Then, when I took them out of the oven, they had puffed up quite a bit, which surprised me. I tasted one, and it tasted like a biscuit. Not a cookie. So while the recipe was delicious, it was not a cookie at all.
This also explains why I made heart-shaped biscuits.
However, after looking over the recipe again, it occurs to me that I added 1/3 cup buttermilk instead of the 3/4 cup they called for. Could that have made the difference? Would they hav been cookies instead if I hadn't goofed that? I think the extra liquid would have meant that I needed even MORE flour to get them to cooperate. Ugh.
Ingredients
-1 cup all-purpose flour (I used 1 cup plus 2 Tablespoons cake flour and had to add another 1/2 cup cake flour)
-1 teaspoon baking powder
-1/2 teaspoon baking soda
-1/8 teaspoon salt
-1/3 cup butter, cut up
-2 Tablespoons sugar
-3/4 cup buttermilk (I used 1/3 cup)
Directions
1. Preheat oven to 350.
2. Sift flour, baking powder, baking soda, and salt into a large bowl. Stir in sugar.
3. Cut butter into dry mixture until the mixture resembles fine crumbs. Stir in buttermilk.
4. Roll out on a a lightly floured surface to 1/2 inch thickness(Since they are more biscuits than cookies, rolling it to about an inch thickness is what I recommend)
5. Using a 2-inch cookie cutter, cut cookies from dough, rolling scraps and repeating until all dough is used.
6. Place on baking sheet 1 inch apart and bake for 5 to 10 minutes, or until lightly browned.
