It has been ten days since I last posted on my blog, and it’s killing me. The past ten days have challenged any notion of sanity I think I may have had eleven days ago.
Sadly, as much as I would love to share the source of my torture with you, I can’t go into details. What I can tell you is that this morning I woke up knowing that I would finally be photographing something simple. And you can’t get much more simple than buttermilk biscuits. Few ingredients, fewer props. Clean, straightforward biscuits.
What you’ll need~
1 cup unbleached, all purpose flour
1 cup spelt flour
1/4-teaspoon baking soda
1-tablespoon baking powder
1-teaspoon kosher salt
1 teaspoon minced fresh rosemary
1 teaspoon roughly chopped fennel seeds
1 stick cold butter
Coarse sea salt.
Preheat your oven to 450 degrees.
Combine dry ingredients in a large bowl. Cut butter into chunks and blend in with your hands until mix resembles coarse meal.
Add buttermilk and stir until combined. Add more buttermilk if batter appears dry.
Sprinkle flour onto your cutting board and turn dough. Use your hands to gently pat the dough out until it’s about 1/2 inch thick.
Use a biscuit cutter to cut in to rounds and place on a cookie sheet.
Sprinkle with fresh rosemary, a few fennel seeds and a pinch of coarse sea salt.
Bake for 10 minutes rotating pan at five minutes.
Serve with butter or jam.