I was finally back in the kitchen today, it felt so gooooood. With help from the wee one and her wee cousin I made a loaf of bread, a pot of turkey soup (bye bye birdie) and a batch of these scrumptious Buttermilk Ranch Biscuits.
My Buttermilk Ranch Biscuits
Makes 9 Adapted from my own Kick-Ass Tea Biscuits
2 cups all-purpose flour
4 tsp baking powder
2 tsp white sugar
1/3 cup shredded old cheddar cheese
1/4 cup fresh dill (not chopped, but plucked off the stem)
2 tbsp minced red onion
1/2 tsp dry garlic (I was out of fresh, but would have used 1 minced clove)
1/2 cup cold, salted butter, cubed
1 large egg, beaten lightly
1 cup buttermilk
1 tbsp of cream for brushing tops
In a large mixing bowl, combine flour, baking powder, sugar, cheese, dill, onion and garlic. Add in cubed butter and cut in with a pastry cutter until roughly cut in, leaving lots of pea-sized bits of butter remaining. Add in beaten egg and buttermilk and quickly combine with a fork or wooden spoon. Before it has fully come together as a dough, empty on to floured working surface and knead a few times to just bring the dough together and pat it lightly into a square about 8″ in diameter.
With a large knife, cut the square into 9 biscuits (2 cuts across, 2 down) and place onto a parchment or Sil-pat lined baking sheet, leaving an inch or so between biscuits. Brush tops with cream and bake in a preheated 425 degree oven for 17 minutes or until the bottoms are golden brown and the tops are getting a slight colour to them.