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Nancy Silverton's Buttermilk-Orange Biscuits

 

 

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"...the fact remains that when a Southerner reaches for a biscuit or a square of cornbread,  he usually reaches for two, ever mindful of that oft-repeated
invitation to eat: 'Take two and butter 'em while they're hot."

- John T. Edge,
A Gracious Plenty: Recipes and Recollections from the American South


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Nancy Silverton's Buttermilk-Orange Biscuits
Mark Peel and Nancy Silverton at Home, 1994, Warner Books

Rare and Out of Print Books

"You may be averse to getting out the bottle of rum in the morning,
but the small amount called for here has a magical effect. Together
with orange juice, it plumps the raisins and gives them an intriguing
flavor. Your kids will never know. They'll just think these biscuits
are delicious."

1/3 cup orange juice
1/3 cup rum
1 teaspoon pure vanilla extract
1/2 cup raisins
2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon coarse salt
8 tablespoons (1 stick) cold unsalted butter,

cut into 8 pieces
1/3 cup buttermilk
1 teaspoon grated orange zest
Milk
5 teaspoons sugar

1. In a small bowl stir together the orange juice, rum, vanilla and
raisins. Set aside for 10 minutes while preparing the biscuits.
2. Preheat the oven to 375 degrees F.
3. In a food processor fitted with the metal blade combine the flour,
sugar, baking powder, baking soda, and salt. Pulse to combine. Add
the butter and process until the mixture looks like coarse meal.
4. Drain the liquid from the raisins into a measuring cup and reserve 1/3 cup. Add with the buttermilk to the flour mixture in the processor. Add
the raisins and orange zest. Pulse just to dampen the dry ingredients.
The dough will be sticky.
5. Remove the dough from the bowl and knead 10 times on a well-
floured surface. Pat into an 8-inch round, 1/2 inch thick. Cut 8 biscuits
with a floured 2 1/2-inch cutter. Fold the scraps together and cut 2
more biscuits. Place on a lightly greased baking sheet, 1 inch apart.
Brush the tops with milk and sprinkle each with 1/2 teaspoon sugar.
6. Bake for 15 to 18 minutes, until the tops are lightly browned.
Makes 10 biscuits.
 

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