| Cuisine: American | Type: Bread | Serves: |
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Source:
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Attributes:
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Quick and Easy |
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Comments:
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Work cold. Don't let the butter, flour, bowl, etc. get warm. It is a good idea to put them in the fridge or freezer for a bit before making the recipe. |
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Serving Suggestions:
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Ingredients:
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2 cups flour (9 oz) 2 tbs. double acting baking powder 3/4 tsp. salt 4 tbs. butter, cold, cutting 1/2" pieces 2/3 cups buttermilk, plus some extra |
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Instructions:
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1. Preheat oven to 375°F. 2. Mix together the dry ingredients in a food processor. Add the chilled butter and pulse 10 times for 1 second each. Butter should be in about the size of small peas. Transfer dry ingredients to a chilled bowl. Gradually stir in the 2/3 cup of buttermilk, mixing gently with your hand until the dough comes together in a ball. It will be shaggy. Add a bit of additional buttermilk, if needed, to get a soft dough. 3. Turn out onto a floured board and gently roll out to 1" thickness. 5. Using a 2-1/2" cookie cutter, cut biscuits out. Dip the cutter in flour before cutting and cut with a straight up-and-down motion, do not rotate the cutter. Mush scraps back together and cut more biscuits until the dough is used up. 6. Place biscuits on an ungreased cookie sheet setting them so they are touching each other. Brush tops with a little buttermilk. Bake in preheated 375°F oven for 20 to 25 minutes, until golden brown on top. Brush a little melted butter on top if you plan to serve them immediately. |
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Related recipes:
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None |
2009-10-18