While watching Barefoot Contessa recently, I realized she was making biscuits in the stand mixer. Really?! You can do that?! Cold butter and all?! Yes, yes you can.
The worst part about making biscuits is mixing the dry goods and butter (and cream cheese in my case). I have used my Mom's ancient wire biscuit whisk, a brand new biscuit whisk, and just resorted to crushing the ingredients with my hands. (Who ACTUALLY uses two knives? Seriously!?) The butter gets caught up in any implement you use, and doing it by hand is a pain. I've heard food processors are great, but we don't have one. But we do have a Kitchenaid mixer.
See my original post with Biscuit Recipe here.
Look! All dry ingredients plus butter and cream cheese on low with paddle attachment - mixed to the correct crumbled consistency!
Then add buttermilk and mix till the dough just comes together (a little sticky is okay).
Pat down on floured surface and cut. That is my Mom's old biscuit cutter.
We're both kind of tired and stressed, so when the timer went off, we managed to ignore it. So the biscuits came out a little over-browned.
We had biscuits with Lemon Pepper Chicken for dinner. Instead of serving the chicken over rice, we had it over a salad (greens and herb mix tossed in blue cheese dressing with a bit of buttermilk to get the remainder from the jar). Very good, but the salad didn't absorb the sauce the way rice does. Steve makes the sauce by deglazing the pan with fresh lemon juice.
2 Cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp sugar (or more if you want the biscuits sweeter)
1 tsp kosher salt
4 Tablespoons cold unsalted butter
1/2 brick cream cheese
3/4 Cup buttermilk or 1/2 Cup regular milk
Preheat oven to 450 - YES, 450 degrees (I had to write that in my cookbook - YES, 450!!).
In a stand mixer, combine the flour, baking powder, baking soda, sugar and salt.
Sometimes I sub 1/2 cup Whole Wheat Pastry Flour for 1/2 cup of the all-purpose flour.
Drop in butter and cream cheese in small chunks. Run on low with the paddle attachment until the butter and cream cheese bits are about the size of a pea. Add the buttermilk and run on low just until the dough comes together. DO NOT OVERMIX. It's okay if it's a bit sticky. Biscuit dough, like pie crust, needs a gentle touch or the biscuits will come out tough.
Turn out onto a lightly floured surface and gather dough together, turning it over to coat both sides with flour. Roll it out or just pat it down. Using a biscuit cutter, cut out biscuits. Squeeze leftover dough together and roll out or pat down to cut out more biscuits. Arrange biscuits on whatever baking sheet you are using, ungreased. My favorite is a rectangular Pampered Chef baking stone.
Bake biscuits 12-14 minutes, depending on your oven.
Biscuit recipe from A New Way to Cook, by Sally Schneider (original recipe uses sour cream, but I subbed cream cheese once and results are better).