My husband is from South Carolina. Biscuits are of the utmost importance. He actually doesn't mind refrigerated biscuit dough, but I feel that, on principle, I should be able to make some from scratch. Unfortunately, we have different taste in biscuits. I like mine dense. I think Cracker Barrel makes the best biscuits, hands down. These are much fluffier. Hubby liked them. They were easy, so I will probably do them again, though I would make them bigger next time, since he likes to load them up with bacon and scrambled eggs and eat everything n breakfast sandwich form.
Buttermilk Biscuits
** from Baking Illustrated, page 55
1 cup unbleached AP flour
1 cup plain cake flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp sugar
1/2 tsp salt
8 T (1 stick) cold unsalted butter, cut into 1/4-inch cubes
3/4 cup buttermilk
1. Adjust an oven rack to middle position and preheat oven to 450 degrees.
2. Place flours, baking powder, baking soda, sugar & salt in the workbowl of a food processor fit with a metal blade. Process with 5 1-second pulses.
3. Remove cover and distribute butter evenly over dry ingredients. Cover & process with 12 1-second pulses.
4. Remove cover and pour buttermilk evenly over mixture. Process until the dough gathers into moist clumps, around 8 1-second pulses.
5. Transfer the dough to a lightly floured surface & quickly form into a rough ball. Do not overmix. Using a sharp knife or a dough cutter, divide the dough into quarters and then then cut each quarter into thirds. Quickly & gently shape each piece into a rough ball and place on an ungreased cookie sheet.
6. Bake until biscuit tops are light brown, 10 to 12 minutes. Serve immediately.
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