Loveless Buttermilk Biscuits

22 Mar

Don’t you hate when you get biscuits on the brain?

I’ve had biscuits on the brain.

This gal traveled to the south not so long ago. With a pretty special travel buddy to boot.

This gal may or may not have had a taste of southern cooking and swooned.

This gal may or may not have eaten fried chicken, barbecued pork, cornbread hoecakes, fried okra, blackberry cobbler, banana pudding, and BUTTERMILK BISCUITS in one sitting. Those biscuits were the best I’ve ever had….sorry mom, sorry Beth….they truly were.

Those savoury, flakey, soft, warm, tangy, melt in your mouth buttermilk biscuits at the Loveless Cafe in Nashville have been on my mind ever since I had my last taste of them at Nashville airport (we may or may not have taken some to go…)

They’ve been on my mind every time I see the jam sitting in my fridge all sweet and delicious with nowhere to go.

I think about them when I’m eating eggs for breakfast.

They appear in my head when I am eating sweet potato soup and use a lame piece of bread to soak up what’s left.

I bought the Loveless Cafe’s cookbook. Their recipe for buttermilk biscuits was easy as pie…..well….as biscuits in this case. I’ll be the first to admit they did not look or taste like the ones I ate on that fine sunny day in Nashville, but gosh darn it, they were pretty darned tootin’ good. They were flakey and soft and crisp on the outsides, tangy and perfectly flavoured, and that’s a win in my books.

So here you have it….

Near perfection buttermilk biscuits, compliments of the Loveless Cafe.

Buttermilk Biscuits

compliments of the Loveless Cafe Cookbook.

3 1/2 cups all purpose, unbleached flour

1 tablespoon plus 1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 stick plus 2 tablespoons unsalted cold butter, cut into cubes

1 1/2 cups buttermilk

Combine all the dry ingredients plus the butter together in a food processor. Pulse until the butter is cut into small pieces no larger than the size of peas.

Pour in the buttermilk and pulse just enough to make a smooth dough.

Pat into a 1/2 inch thick slab, cut out the biscuits to whatever size you prefer, I used a 2 inch round cutter. Rework the scraps only once to make more biscuits.

Bake at 425F for 12 to 14 minutes until they are golden brown.

Eat while piping hot. That’s what I did.


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