Well butter my butt and call me a biscuit!
I have been waiting to use that saying for so long! There is something special that happens when you make biscuits. I will admit that up North, we don’t eat them nearly as much as our friends down South and probably don’t do it right (or so I will be told). I am going to deviate even farther from the traditional biscuit today so if you are a purist, avert your eyes (or move on over to the Paula Deen website). Today, I am making kefir biscuits. The warmer weather has meant that I am overflowing with milk kefir. I have started putting it in the fridge to ferment to slow it down a bit, but I am left with tons of this wonderful stuff and am always on the lookout for something to make with it. I awoke to find that the weather had turned to cool and after lying in bed for a couple of minutes to ponder breakfast (before the child awoke and vocalized her displeasure), I decided that I was craving biscuits. Not just any old biscuits, but ones fresh from the oven with butter and homemade jam… Kefir makes a wonderful addition to the biscuits and replaces the more traditional buttermilk. I makes for a light and fluffy biscuit that delicately melts in your mouth. Ideal really…
Gilded Sprout Biscuit Tips:
1. Use kefir as the liquid (obvious given the post but worth another mention for the skim readers out there). 2. Melt the butter and then mix it into the kefir to create little balls of semi congealed butter. These will melt and make the layers. 3. Make drop biscuits. I for one do not have time to mess around with rolling and cutting. Plus, I like the look and the texture of the drop biscuit. Each is unique and they break apart to allow you to slather them in the condiment of your choice. 4. Do not overmix the mix. Seriously, this is where all of the biscuit magic happens. Use a fork to gently bring the mixture together but do not overmix it. I bring it to just the point where almost all of the flour is sticking but that is it. 5. Bake them on parchment paper. This is by far the best surface. They slide right off and seem to be less susceptible to burning. Warm, fluffy and moist, these kefir biscuits are quick to whip up and are a crowd pleaser every time. I might not be from the South but my biscuits sure are worth the effort (which is minimal).
What is your favorite way to eat biscuits?
Kefir Drop Biscuits
A quick and easy biscuit with a kefir twist
- 2 cups of all purpose flour
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1 tsp sugar
- a good pinch of salt
- 1/2 cup of butter
- 1 cup of kefir
- Preheat oven to 375 degrees.
- Melt your butter in the microwave for 35 seconds or so.
- In a large bowl, sift together all of the dry ingredients.
- In a smaller bowl, mix the kefir and the melted butter. This will cause the melted butter to firm back up in little chunks.
- Add the butter and kefir mixture to the flour and very gently mix with a fork until just combined. It will be lumpy and patchy but this is perfect. Do not overmix!
- Drop the dough onto a parchment paper covered cookie sheet (this recipe should make 9 or so) and bake for 13 minutes or until golden brown.
- Serve warm if you can!
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