Leigh authors a beautiful blog, Marvelous Kiddo, which focuses on motherhood, home births and family life. She lives in Manhattan but is a Southerner at heart. When she sent me this recipe for light, airy biscuits (complete with notes from her mother!), I knew I was in for a treat.
Marvelous Kiddo is a wonderful resource for expecting Moms. It's also just a great read for those of us without kids. Leigh weaves together birth stories from readers and guest bloggers, accessible diys, gorgeous illustrations and photos as well as her own personal experiences. Leigh's voice and joie de vivre permeate every post. Her blog is a joy to follow.
About this breakfast Leigh says:
I don't make this recipe very often anymore, but growing up in rural Mississippi it was a staple and it had been handed down for generations, evolving slightly along the way. These days, when I do get a hankering for it, it always takes me back to my childhood and memories of my mother and mammaw in the kitchen. Breakfast doesn't get much more country than buttermilk biscuits, but despite the simplicity of the ingredients and preparation these biscuits are incredibly flavorful and rich.
As a biscuit lover, I couldn't be more pleased to try out Leigh's annotated recipe. After many tough, chewy biscuits under my belt, I thought that the fluffy Southern morsels of my dreams might just be my culinary Achilles heal. I quit making them. Leigh's biscuits were tender, flavorful and absolutely dreamy. I so appreciate all the little details her recipe lists, as they made all the difference. I'll be sure to add these flaky beauties to my weekly routine. I accompanied my biscuits with sweet cream butter, blackberry jam and a scoop of scrambled eggs. This meal was amazing!
2 cups unbleached flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3 tablespoons butter, chilled (plus a little more for brushing the tops of the biscuits)
1 cup buttermilk
Preheat oven to 425 degrees. Toss dry ingredients together with a fork. Cut butter into dry ingredients using a pastry blender. Add buttermilk (don't stir dough to death). Pour dough onto board and knead using extra flour (the lighter the touch the lighter the biscuit). Roll 3/4 " thick. Cut out with biscuit cutter (don't twist biscuit cutter, biscuits won't rise properly). Brush tops of each biscuit with melted butter. Bake 10 - 12 minutes.
Note: Leigh's Mother's suggestions are in Italics.
Thanks Leigh for contributing to our Breakfast with a Blogger series!
(Images: Leela Cyd Ross, photo of Leigh provided by Leigh)