Making The Kitchen Bible's Buttermilk Biscuits
This is my adaptation of The Kitchen Bible's recipe. I reduced the original amount of salt called for, and baked the biscuits in a muffin tin.
These turned out to be very good biscuits, and the buttermilk brushed atop made them nice and crispy.
2 1/3 cups flour, plus extra for kneading
1 1/2 T sugar
2 t baking powder
3/4 t baking soda
1/2 t salt
6 T cold butter, cut into pieces
1 cup plus 2 T buttermilk, plus extra for brushing atop
Preheat oven to 425°.
In a large bowl, sift together dry ingredients. Cut in butter til mixture resembles coarse crumbs. Make a well in the center and add buttermilk. Quickly fold dry ingredients into buttermilk with your hands til a soft dough forms.
Turn dough out onto a lightly floured surface. Knead one or two times. Roll dough out to a 1" thick rectangle. Cut into rounds with a 2" biscuit cutter (or something similar. I used a small glass). Repeat with any remaining dough scraps. Transfer dough rounds to a baking pan. Brush tops with buttermilk.
Bake for 15-20 minutes or til golden brown.
These turned out to be very good biscuits, and the buttermilk brushed atop made them nice and crispy.
2 1/3 cups flour, plus extra for kneading
1 1/2 T sugar
2 t baking powder
3/4 t baking soda
1/2 t salt
6 T cold butter, cut into pieces
1 cup plus 2 T buttermilk, plus extra for brushing atop
Preheat oven to 425°.
In a large bowl, sift together dry ingredients. Cut in butter til mixture resembles coarse crumbs. Make a well in the center and add buttermilk. Quickly fold dry ingredients into buttermilk with your hands til a soft dough forms.
Turn dough out onto a lightly floured surface. Knead one or two times. Roll dough out to a 1" thick rectangle. Cut into rounds with a 2" biscuit cutter (or something similar. I used a small glass). Repeat with any remaining dough scraps. Transfer dough rounds to a baking pan. Brush tops with buttermilk.
Bake for 15-20 minutes or til golden brown.
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