Helm's Deep

palmtreepalmtree replied to your photo: Homemade Southern Style Buttermilk Biscuits are so…

Please provide recipe and instruction.

Certainly, my friend.

You will need:

• 2 C All-purpose Flour
• 1/2 tsp. Baking Soda
• 2 T Baking Powder
• 2 tsp. Kosher Salt
• 12 T Unsalted Butter, cold
• 2 C Buttermilk

Preheat the oven to 450 degrees.  Combine the flour, baking soda, baking powder, salt, and unsalted butter into a food processor with the blade attachment.  Pulse until it reaches the consistency of a coarse meal.  Add the buttermilk and stir until it is just combined.  Do NOT over-stir.  Pour the dough onto a floured surface.  Now, here’s some stuff of very important importantness, so I will use the bold setting:  GENTLY pat the dough out with your hands until it’s about 1/2” thick.  Fold the dough about 5 times, and then again GENTLY pat the dough out to about 1” thickness.  Why is this so important?  If you want your biscuits to be big and fluffy, you have to make sure that there is still a good amount of air in your dough.  Use a round cutter to cut out the rounds.  Place the biscuits on an ungreased cookie sheet, about 1” apart if you want crusty sides, or close together if you want soft sides.  Bake for 10-12 minutes until they reach a nice golden brown.  Do not over bake.

So, there you go.  Now, with this recipe and the recipe I posted quite a while ago for our cinnamon rolls, there is never any need to ever buy those nasty tubes of goo again.
 

So, for this year’s Valentines Day festivities, it was my turn to plan, organize, and execute.  If you haven’t already seen it come across the dash, here is the dinner I cooked.  Also, here are the wonderful little handmade Valentines my girls made me.  And above this text is the cake.

Now, I am no cake decorator, in case you hadn’t noticed.  You can clearly see the layers, the spatula lines, the smears, etc.  To my defense, I let the cream cheese icing sit just a little too long in a still somewhat warm kitchen before applying it to the cake.  It was way too freaking soft.  Fortunately, my butchering of the decorating took absolutely nothing away from the flavor.

This was also my first attempt at a 4-layer cake, and I have to say it turned out pretty darn tall…which I am not complaining about at all.  Feels like you’re getting more cake.

The inner icing layers are a Whipped Cinnamon Filling/Frosting.  It’s pretty much your standard butter cream frosting with a bit of cinnamon added.  The exterior icing is a traditional Cream Cheese Frosting common to most all Red Velvet Cakes I’ve ever made.

Now, you’ll notice that the cake doesn’t have the typical uber-red color to it.  That’s because I decided to use a really dark cocoa.  I love the taste of dark chocolate, and this cake definitely delivers that flavor.  Complemented with the rich, creamy frosting, it’s a perfect blend of flavors.

I hope you all got to spend your Valentines Day with people you love.