Swifty is retiring. Not from cooking, of course, but from writing for the Scribe and giving recipes to all you wonderful readers. It’s a bittersweet moment for me after 18 articles in the collection and a standing commitment every two weeks during the semester, but I have to say goodbye to all my “swiftys” out there.
What better way to send off the column than with my most cherished recipe that I have never shared with anyone since I created it nearly five years ago: my famed buttermilk biscuits recipe.
I have been working at this recipe for eight years, trying to figure out the right balance of buttermilk to flour and match it to our temperamental climate and altitude. I have cracked it with this recipe and it’s always a crowd pleaser at breakfast or brunch. I hope it does the same for you and your friends and family.
Buttermilk Biscuits Recipe:
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon baking soda
1 stick unsalted butter, cut into small pieces (preferably frozen)
2 tablespoons shortening, cut into small pieces (preferably frozen)
1 cup buttermilk
Preheat oven to 425 degrees
Combine flour, baking powder, sugar, salt and baking soda with a whisk.
Cut butter into dry ingredients with a pastry blender until you have very small pieces. Next, cut shortening into butter and dry ingredients until you have small pieces.
Make a well; pour in buttermilk gradually until the flour is mixed and slightly dry, not too wet. Don’t over-mix.
Place the dough onto a floured surface and roll into a rectangle. Fold one half of the dough over and fold the other half on top. Roll dough into a rectangle, repeat the fold twice more.
Roll dough into a half inch thick rectangle and cut biscuits with a round biscuit cutter. Place biscuits into a round glass baking dish. Place biscuits in freezer for 10 minutes.
*Alternatively, you can place the biscuits in a Ziploc bag and freeze until ready to eat*
After freezing, put the biscuits into the oven and cook for 12-15 minutes or until brown. Enjoy with a pad of butter, jam and/or honey… or maybe even make a delicious version of homemade biscuits and gravy.
Back to Swifty’s
Well, that’s all for me folks. I took the time to discuss my years at UCCS in another article, but I wanted to say goodbye to Swifty’s. I hope you’ve enjoyed all the recipes, tips and tricks I’ve put out there. Don’t be afraid to try something new, spend time with your loved ones and never forget that food always brings people together! Keep cooking, UCCS!
Graphic by Neako Hallisey.