Flash in the Pan

Those used to professional baking recipes will doubtless be familiar with using powdered milk instead of the liquid variety. In baking breads, I've taken to this practice. But I've always used liquid buttermilk when I needed that ingredient, and have never even liked soured milk as an alternative. I was surprised when my wife and I found SACO Cultured Buttermilk Blend on a local grocery shelf. We picked some up and I gave it a try last night in biscuits. It was a pleasure and added the flavor I wanted (though I couldn't figure out where I has put the baking soda, so had to make do with baking powder). According to the web site, what you get these days as real buttermilk in cartons is actually cultured skim and not the byproduct of butter making. The company's web site touts the qualities of the results. I can't speak to the long term keeping (biscuits go within a day in this house), but I did like the texture of the results. Four tablespoons - rated as having 80 calories - is the amount you need for a cup of buttermilk, which is significantly less than whole milk. I automatically mixed the powder with the other dry ingredients, as I would with milk powder - and which is the approach the company suggests. The only inconvenience I see facing us is that after you open the container, it's supposed to go into the refrigerator. But then, I have a feeling it won't smell as bad as one of those buttermilk containers that you buy for a cup worth and then forget you have sitting around. Here's the biscuit recipe:

2 cups all purpose flour
1 tsp. salt
1 TBL. sugar
4 TBL. buttermilk blend
2 tsp. baking powder
1 tsp. baking soda
4 ounces butter, softened
water

1. Preheat oven to 375º F.
   
2. Thoroughly mix dry incredients.


3. Cut in butter until you get a coarse meal-like consistency.


4. Add just enough water to hold dough together.


5. Knead dough on a floured surface for about 30 seconds. Roll out to 1/4-inch thick. Cut into 3-inch rounds.


6. Place rounds on ungreased cookie sheet. Bake about 15 minutes or until golden brown on top.
   

Labels: baking, biscuits, buttermilk, powder