Got Butter?

Saw this in the New York Times last week and decided to make it.  If you do the math this works out to an entire tablespoon of butter in every biscuit!

Buttermilk Biscuits

By Melissa Clark Updated Sept. 26, 2024

Total Time 30 minutes
These soft and tender biscuits are made with cultured butter, which is made with cream that is cultured, or fermented, before it is churned. Cultured butter can be made at home, but it is becoming easier to find in supermarkets. It’s worth seeking out. Any true butter fanatic should try it at least once.  (I used regular unsalted sweet cream butter because that's what I had)

Ingredients
Yield:12 to 15 biscuits
● 335 grams all-purpose flour (2⅔ cups)
● 75 grams cake flour (¾ cup)
● 10 grams baking soda (2 teaspoons)
● 4 grams baking powder (1 teaspoon)
● 6 grams fine sea salt (2 teaspoons)
● 15 grams granulated sugar (1½ tablespoons)
● 2 sticks salted, cultured butter, chilled and cubed (1 cup)
● 1½ cups buttermilk, chilled

Preparation
1. Heat oven to 425 degrees. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flours, baking powder, baking soda, salt and sugar.
3. Using a pastry cutter or fork, quickly cut butter into flour mixture until it forms pea-size crumbs and is uniformly mixed. (For flaky biscuits, you want the butter to remain cold.) Make a well in the center of mixture and pour in buttermilk. Stir together until it just forms a moist, slightly tacky dough.
4. Turn dough out onto a lightly floured surface. Knead 2 or 3 times, then pat out into a ¾-inch-thick round. Using a 2-inch round cutter, cut the biscuits. Do not twist the cutter; doing so prevents proper rising. To prevent sticking, dip the cutter lightly in flour between biscuits. Also, do not reroll scraps, but pat them together and cut into rounds. Transfer biscuits to a baking sheet.

Bake until brown, 15 minutes. Serve hot.
 

Pro Tips
● Measurements for dry ingredients are given by weight for greater accuracy. The equivalent measurements by volume are approximate. Pulse very cold or frozen butter into dry ingredients with a food processor to a crumb-like consistency.

Deer Camp Recap

Yesterday was a day of rest with everyone here at camp sleeping-in to 7 AM.  After a delightful breakfast of strong black coffee and Shit On A Biscuit...

We off-loaded seven whitetails from the meat pole and loaded-up the pick-up truck.  

Four deer to be processed into steaks, chops, burger and bagged scraps along with the three remaining deer donated to the Northeast Wisconsin Food Pantry Network.  

There is also the following;

Deer camp wine - courtesy of my neighbor and his wife who happen to be wine-making enthusiasts 

Deer camp bread - second loaf pictured after the hungry crew devoured the first loaf in one sitting

Deer camp homemade biscuits - the vessel for the creamed chipped beef (above)

Deer camp fish fry of wild-caught perch, walleye and crappies

Deer camp homemade clam chowder

Deer camp flag
 

Deer camp dog

And a deer camp sunset 

All in-all more fun than a barrel of monkeys.  We reconvene in December.