My good friend at George’s Guatemala Travel Club recently wrote a blog about National Buttermilk Biscuit Day. From George’s Guatemala Travel Packages see the excerpt below.
Just in case it escaped your notice, today is National Buttermilk Biscuit Day in the US – and that makes me very homesick… for the US, for my mom, for my mom’s kitchen and especially for my mom’s amazing buttermilk biscuits and gravy! My mom makes such decadent, delicious biscuits and gravy that most people “forget their names” when they eat them! As I sit in my “new home” of 5 years – Antigua Guatemala – I am suddenly having trouble ‘choking down’ my tortilla… and the beans, rice and eggs are not looking so good this morning either.
Now George’s blog did not offer up a recipe only his view of the the fact that it was National Buttermilk Biscuit Day. I did have a chance to enjoy great Biscuits at George’s home in Antigua Guatemala for his birthday a few weeks ago. George did not cook the breakfast Biscuits perhaps that was a good thing. I have seldom seen George actually cook anything other then from his Microwave, mostly my coffee when I visit.
Not to out do George the Guatemala Travel Club head I decided on this cool rainy Saturday in Guatemala to bake some Biscuits.
Before I go any farther one should understand that baking anything at a high altitude which Guatemala mostly is other then the cost line of Livingston Guatemala care needs to be taken.
Beware of dough that has risen too much or “over-proofed” before baking; it may warp, droop, or collapse in the oven. To prevent over-proofing at high altitude, only allow dough to rise about a third—not double in bulk—before baking. Never omit salt: At high altitudes, salt is essential not only for flavor, but also to slow down the growth of yeast and the expansion of gases.
I like making cheese type Biscuits thus one may assume finding great cheese may be an issue in Guatemala, not so. Adding Prosciutto Ham which I like because as the Biscuits cook the oils from the Ham melt into the Biscuit. In Antigua Guatemala we are very lucky to find a French Deli. Off the south east corner of the Park Central in Antigua Guatemala you will find French Cuisine at The Metiz Delicatessen. The owner has an amazing collection I would call it of Cheeses from all over the world and without question the largest variety of Prosciutto Ham in all of Guatemala. Prices very reasonable.
About: Parmigiano is the Italian adjective for Parma. Reggiano is the Italian adjective for Reggio Emilia. Parmesan is the French name for it and also serves as the informal term for the cheese in the English language. The name Parmesan is also used for cheeses which imitate Parmigiano-Reggiano, with phrases such as “Italian hard cheese” adopted to skirt legal constraints. The closest legitimate Italian cheese to Parmigiano-Reggiano is Grana Padano.
About: Prosciutto Italian ham) or Parma ham is a dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian and is distinguished from cooked ham, prosciutto cotto.
In the United States and Canada it is a small, soft, leavened bread, somewhat similar to a scone, though generally softer and fluffier. Although yeast may be used as a leavening agent, it is often replaced or supplemented with baking powder or baking soda. A Southern regional variation on the term, beaten biscuit, is closer to the British form.
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon white sugar
1/3 cup shortening
1 cup ice cold milk
1 cup grated Parmesan Cheese
1/2 cup chopped Prosciutto Ham
Preheat oven to 425 degrees F (220 degrees C). Place a pan of boiling water on the lower shelf of the oven. This helps with high altitude cooking.
In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in ice cold milk until dough pulls away from the side of the bowl. At high altitudes like Antigua Guatemala you must us ice cold milk. This helps the ingredients rise slowly.
The batter should be very sticky not dry. Add the Parmesan Cheese and the Prosciutto Ham into the bowl and stir for two minutes.
Using a large spoon, spoon the sticky mixture onto a greased baking pan. Let rest for ten minutes in a warm place.
Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.
Amount Per Serving Calories: 282 | Total Fat: 12.6g | Cholesterol: 3mg