2 1/2 tablespoons butter 3 tablespoons all-purpose flour 2 cups warmed milk 1/4 teaspoon salt 1/8 teaspoon white pepper pinch freshly grated nutmeg (optional) 2 ounces grated cheese, such as Gruyere Steamed vegetables, such as broccoli, cauliflower or baby carrots, for accompaniment
In a medium saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute. Do not allow the roux to brown. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and season with the salt, pepper and nutmeg. Allow to simmer for 2 to 3 minutes. This is now called a bechamel sauce, and may be used as is to top any number of dishes.
Stir in the cheese and whisk until melted. If the sauce seems to thick, thin with a little milk. The sauce is now called a Mornay Sauce. Pour over steamed vegetables and serve immediately. If not using right away, cool, cover surface with plastic wrap and refrigerate for several days.
Buttermilk biscuits are not so much a recipe, as they are a mythology. Secret knowledge passed down from generation to generation, mother to child, blogger to people like you.
This deceptively simple recipe can come out a million different ways with some very minor variations on the ingredients and amounts.
Ingredients: 2 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon baking soda 1 teaspoon salt 7 tablespoons unsalted butter, cut into thin slices, chilled in freezer 3/4 cup cold buttermilk
I tried to make biscuits with some leftover plain yogurt and they would have been perfect but I used too much baking soda. Therefore, nothing is critical in this recipe but there are limits and the cook’s hand will show.
2 cups unbleached all-purpose flour , plus more for dusting the board (if you can get White Lily flour, your biscuits will be even better) 1/4 teaspoon baking soda 1 tablespoon baking powder (use one without aluminum) 1 teaspoon kosher salt or 1 teaspoon salt 6 tablespoons unsalted butter , very cold 1 cup buttermilk (approx)
Directions:
Preheat your oven to 450°F.
Combine the dry ingredients in a bowl, or in the bowl of a food processor.
Cut the butter into chunks and cut into the flour until it resembles course meal.
If using a food processor, just pulse a few times until this consistency is achieved.
Add the buttermilk and mix JUST until combined.
If it appears on the dry side, add a bit more buttermilk. It should be very wet.
Turn the dough out onto a floured board.
Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it’s about 1/2″ thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.
Use a round cutter to cut into rounds.
You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.
If you like”crusty” sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
Do not overbake.
Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.
The dough must be handled as little as possible or you will have tough biscuits.
I have found that a food processor produces superior biscuits, because the ingredients stay colder and there’s less chance of overmixing.
You also must pat the dough out with your hands, lightly.
Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.
Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.
When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.