The southern states in America are well known for their comfort foods. Biscuits, although not a comfort food, always hold a special place on the dinner table. It is one of the most asked types of bread when serving a southern meal.
A biscuit is the perfect Southern breakfast, lunch and dinner food, ready to be filled with everything from eggs, tuna fish salad and even steak. Mostly made with buttermilk, biscuits are quick and easy to make. That is probably why they are not readily available in most supermarkets or baking shops.
This recipe is from Ina Garten Cookbook Family Style cookbook. The recipe is comprised of your everyday ingredients. Flour, butter, sugar, salt, baking soda, and eggs. One ingredient, half-and-half which I don’t consider an everyday item because most of us frankly only buy it when we need.
I have tried the recipe with half-and-half several times and with buttermilk as well. My preference is with the buttermilk, so as do so many members of my family and friends. It’s not that it does not taste good, on the contrary, it is delicious. The problem I have with using half-and-half is the texture of the biscuits.
Personally, I prefer to use buttermilk, because it makes it light and fluffy. The half-and-half does not in my opinion. It makes it a bit too tense for my liking.
Ina’s recipe in the cookbook is called Chive Biscuits. I chose to call my recipe Parsley Biscuits because Ina suggested replacing the fresh chives with fresh parsley. It is a great idea because the fresh parsley gives the bread more flavor than the chives.
Notes and Recommendations
A good bread recipe should not be difficult to follow. A good bread recipe should also be as detailed as possible. Always read every steps, notes, and recommendation before starting a bread-making-adventure.
If certain ingredients are required to be cold, or at room temperature then you should. There is always a reason!
For this recipe, using buttermilk instead of half-and-half is a choice. You may think you are the right type of flour, do your research. Not all baked goods will come out the same with any types/brand of flour. I have been using King Arthur’s Flour and it hasn’t failed me yet. As to butter, my best advice is don’t be cheap. Buy a good brand and again, research, research. For milk, if a recipe calls for milk, use whole milk to be safe. It is safer to use whole than a less fatty milk. And lastly, yes you can season your baked goods.
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