Biscuits. Easy? Quick? Tender? Yes, yes and yes. Who would have thought? Not me. I’m just a New Yorker living in Savannah. I know what an incredibly buttery and tender biscuit should taste like, just have never attempted to make one myself. Until now! This recipe takes about 10 minutes to whip up, making it perfect for Sunday brunch or a Southern meal with collard greens and fried chicken. Serve these warm with my sweet and tart blood orange-citrus curd and your family will be begging for more.
blood orange-citrus curd
Hands-on time: 10 min. Total time: 1 hr. 10 min.
- 3/4 cup sugar
- 1/2 tablespoon lemon rind
- 1/2 tablespoon tangerine rind
- 2 large eggs
- juice of 1 large blood orange, 1 tangerine and 1 lemon
- 2 tablespoons butter
- Combine first 4 ingredients in a saucepan over medium heat, stirring with a whisk.
- Cook until sugar dissolves and mixture is light in color (about 3 minutes).
- Stir in blood orange, tangerine, lemon juice and butter; cook 5 minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk.
- Cool. Cover and chill 1 hour (the mixture will thicken as it cools).
adapted from Cooking Light
savannah buttermilk biscuits
Hands-on time: 10 min. Cook time: 12 min.
- 2 cups flour
- 1 teaspoon sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 8 tablespoons butter, cubed
- 3/4 cup buttermilk
- Preheat oven to 425°F.
- In a large bowl combine flour, sugar, baking powder and salt together. Cut butter into mixture until it begins to look like cornmeal.
- Slowly add buttermilk to the flour mixture. Knead dough with your fingers and add milk when necessary. Lightly flour a surface. Roll out dough on this surface to the desired thickness.
- Cut with small biscuit cutter. If you do not have this, do not worry. I turned a wine glass over and pressed the rim into the dough. It made perfect circles.
- Line a cooking sheet with foil or a silicone baking mat. Spray foil with non-stick spray. Place biscuits in pan.
- Bake for 12 minutes or until golden brown.
Serve warm with blood orange-citrus curd.
adapted from Paula Deen