Suits returns, starting tonight, Wednesday January 27th, for the first of the back 6 episodes of Season 5. I will once again be recapping the show, but because I don’t get screeners (ha ha, as if), and because Wednesday nights are when I go dancing (priorities!), my timing pledge will be to get each recap up before the next episode airs.
In the meantime, for those who remember when this blog was mainly about food, I offer a relatively foolproof recipe for flaky buttermilk biscuits, adapted from a Taste of Home recipe published in 2001. I’ve kept to the same 4 ingredients the recipe calls for, but varied the method slightly in an attempt to achieve maximum flakiness and height.
These slightly salty – in a good way – biscuits are best served warm (fresh-baked, or reheated in the oven) , and slathered with cultured butter. And they go as well with savoury foods like eggs and bacon or hearty soups, as with desserty combos like raspberries and whipped cream. Either way, they’d make a fine accompaniment to an episode of Suits.
Southern Buttermilk Biscuits (adapted from Taste of Home)
1/2 cup cold butter, cubed
2 cups self-rising flour*
3/4 cup buttermilk
*As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
In a large bowl or food processor, cut butter into flour until mixture resembles coarse crumbs. Add buttermilk and pulse just until moistened. Turn onto a lightly floured surface; gather dough together into a mound; knead 3-4 times. Pat down to a 3/4-in. thickness, so that the dough is about the size of an 8 1/2″ x 11″ piece of paper.
To create layers, fold the two ends of the dough into the middle as you would fold a piece of paper to put it into an envelope. Gently flatten the nowstacked dough again with your hands until it’s about 3/4 inch thick and paper-sized again.
Using a sharp knife (no biscuit cutter necessary), cut the dough into 9 square biscuits. Place in a round greased cake pan with the sides almost touching so that the biscuits have nowhere to go but up, OR place the biscuits on their sides in the cups of a greased muffin tin. Brush with melted butter and bake at 425° for 11-13 minutes (a few minutes more if using the cake pan method) or until golden brown. Yield: 9 biscuits.