Buttermilk Biscuits

This weekend, I found out three things:
1) biscuits are surprisingly easy to make
2) biscuits are irresistible when they just come out of the oven
3) watching the butter melt in a biscuit makes me happy

I made a batch of buttermilk biscuits for a friend's casual (and I mean this in the truest sense as I wore sweatpants to it) barbecue. The weather in Toronto is finally warming up and it's a great time to meet up with new friends for dinner. All the meat groups and dessert were pretty much taken care of, so I made a small batch of biscuits to bring over.

Buttermilk Biscuits
Recipe adapted from Clinton St. Baking Company Cookbook
(Makes about 8-10)

2 cups of Robin Hood® all-purpose flour
2 tablespoons of baking powder
1 1/2 tablespoons of sugar
1/3 teaspoon of salt
1/2 stick of unsalted butter, chilled and cube
1/2 stick of Crisco® all-vegetable shortening, chilled and cube
3/4 cup of buttermilk

Preheat your oven to 175°C (350°F), if you have a convection oven like me, go with 160°C (325°F). You can make these by hand or with a mixer, just make sure to powder your hands with flour to prevent the dough from sticking to it.

In your bowl, mix the flour, baking powder, sugar, and salt on low until combined. While this is mixing, you can take the butter and vegetable shortening out of the fridge and cut them into tiny cubes shapes. When you're done, add the butter and shortening into the bowl and mix on low speed. The dough should reach a crumbly texture (see photo above) and you can turn off the mixer.

Pour in the buttermilk and mix for about 10 seconds on low. You just want the dough to come together, so don't over mix.

Take the dough out of the bowl and place it on a floured surface. Gently knead the dough two or three times. Then pat the dough out to about 3/4-1 inch thickness and form a loose rectangle shape. The top does not have to be smooth, the more cracks and blisters, the more character your biscuits will have. I love that about biscuits!

Using a 2 inch round cutter (my round cutter is frilly on the other side!), cut out your biscuits. Do not twist the cutter in the dough. Push straight down and then lift. Gather up the dough scraps and form the remaining dough into another rectangle to cut out more biscuits.

The biscuits don't expand to the side as much, so I could have placed more on a tray. But space them out evenly and bake for 15-17 minutes or until the biscuits are golden brown and cooked through.

Serve with butter or jam! These biscuits are not salty like the ones you buy at fast-food restaurants, so spread on the butter without guilt!

Disclaimer: A Baked Creation partnered up with Robin Hood®, who celebrated their 30th anniversary of annual Holiday Recipe Collection. They were kind enough to send us a baking package with Robin Hood® all-purpose flour and Crisco® all-vegetable shortening sticks.

Clinton Street Baking Co. & Restaurant

Clinton Street Baking Co. & Restaurant

4 Clinton Street

New York, NY 10002

(646) 602-6263

Oh, it was a rainy Tuesday! We approached the restaurant and I went "uh-oh" in my head. Howard dislikes long waits for food - especially in the rain. There was what looked like a small group waiting out front, but looking pass that group, there were more waiting at the side.

I went in to put my name down and was told there would be a forty-five minute wait. Yikes! Since it was our first time here, I didn't know, would it be worth it? We could tell it was mostly tourists waiting for a table too!

We waited. I told Howard that if we didn't get to eat here, I wouldn't be too heartbroken. I've already made their pancakes at home, but a part of me wanted to know if it tasted different here. While Howard was grumpy, he decided we should wait.

So we stood outside and watched the people eat. Pancakes and biscuits were being served at every table. We watched the two ladies sitting right by the window take their time eating, chatting, and pulling out their map of New York. Even when they did finally leave, it wasn't our turn yet.

Our wait was about an hour and fifteen minutes, we were led to the back, the very last table before the kitchen. Remember how I was saying space was limited in New York restaurants? This one was no exception. Our hostess graciously pulled the table out so I could slide on to the bench along the wall.

We studied the menu for a bit. I knew I was there for the famous banana walnut pancakes. Yet, a part of me also wanted the eggs benedict, or the crispy potato pancakes, or the brioche French toast, or the buttermilk biscuit sandwich, or the po' boy.

Howard got the Spanish scramble: three eggs, chorizo, tomatoes, caramelized onions, scallions, melted Monterey jack, hash browns, and sourdough toast.

I was pretty smug when he said it was really good. But I hear him, over an hour wait for breakfast is a bit steep.

Here they are! If you can't tell by the photo, the pancakes are gigantic! Warm walnuts, fresh banana slices, and maple butter drizzled on top!

While we were waiting, I noticed that a lot of tables didn't finish their pancakes. I thought, that's crazy! Why wouldn't you finish it?

After eating a quarter of the pancakes, I knew why. It fills you up! I would highly recommend coming if you haven't eaten in a day or sharing the pancakes.

Oh! And I saw Neil Kleinberg! He even said "hi" to me before going into the kitchen. I don't know why none of the other patrons didn't get excited and whisper to their partner about who just walked by.