More About Food...12º

At our twice weekly water therapy class, we each do our own exercises instead of working on the same thing as a group...There are usually 10 people in the pool and some are jogging in place, others are bicycling with the help of a noodle, and some use styrofoam water weights, and some are just floating around...Plus everyone is talking, because this class is not only about exercise, but also about socializing...One of the most popular topics among this group is food; cooking, eating, and kitchen gadgets that make cooking easier...We exchange recipes, ideas and talk about what is in the crockpot for dinner, while we exercise.

Many conversations can be going on at one time, and last week I heard biscuits mentioned, so I listened in...I've tried many recipes for biscuits and never been totally satisfied with the result...I came home with the following recipe from "Epicurious."

They were fast, easy and delicious!..We had them smothered in sausage gravy for Sunday breakfast and since Herb is not wild about biscuits (unless you cover them with strawberries and whipped cream), I have slowly eaten the rest...Maybe just a few nibbles, or an entire biscuit with Huckleberry Jam, and there was a small serving of gravy left and I love leftovers for breakfast!..Hugs To All...OWAV:)

PS..The only change I made to the recipe was: I removed 2 TBLS of flour and used it to thicken the sausage gravy.

Light and fluffy, right out of the oven.

Leftovers, oh my!

YIELD 

12 Biscuits

INGREDIENTS

1. • 2 cups unbleached all-purpose flour (10 ounces)
   • 2 teaspoons baking powder
   • 1/2 teaspoon baking soda
   • 1 teaspoon sugar
   • 3/4 teaspoon table salt
   • 1 cup buttermilk (cold)
   • 8 tablespoons unsalted butter, melted and cooled slightly (about 5 minutes), plus 2 tablespoons melted butter for brushing biscuits

PREPARATION

1. 1. 1. Adjust oven rack to middle position and heat oven to 475 degrees. Whisk flour, baking powder, baking soda, sugar, and salt in large bowl. Combine buttermilk and 8 tablespoons melted butter in medium bowl, stirring until butter forms small clumps (see photo below). 2. Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl. Using greased 1/4-cup dry measure, scoop level amount of batter and drop onto parchment-lined rimmed baking sheet (biscuits should measure about 2 1/4 inches in diameter and 1 1/4 inches high). Repeat with remaining batter, spacing biscuits about 1 1/2 inches apart. Bake until tops are golden brown and crisp, 12 to 14 minutes. 3. Brush biscuit tops with remaining 2 tablespoons melted butter. Transfer to wire rack and let cool 5 minutes before serving.