* Exported from MasterCook *
Bread, Buttery Buttermilk Biscuits
Recipe By :aubreykipp
Serving Size : 12 Preparation Time :0:00
Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Unbleached all-purpose flour
1 cup cake flour
2 teaspoons baking powder
1/2 teaspoon Baking soda
1 teaspoon granulated sugar
1/2 teaspoon table salt
4 ounces unsalted butter -- (1 stick), very cold,
cut into 1/4" cubes
2 tablespoons unsalted butter -- (up to 4T), melted (for
brushing tops of biscuits)
3/4 cup buttermilk -- cold
2 tablespoons buttermilk -- (additional if needed, up to 3T), cold
Buttermilk biscuits - this is an easy never fail recipe that produces
tender, fluffy, "melt in your mouth" biscuits. Perfect for a
breakfast sandwich or simply served with butter and honey or jam.
They're very versatile and can be easily changed to suit your style.
I often toss in cheddar cheese, maybe some bacon, or some spices and
herbs to serve with dinner. Give them a try, you won't be sorry.
Adjust rack to center position and heat oven to 450F.
Sift both flours, baking powder, baking soda, sugar and salt together
into a mixing bowl or workbowl of food processor fitted with steel
blade. Using your fingertips, pastry blender, or steel blade of food
processor, rub, cut, or process butter into dry ingredients until
mixture resembles coarse crumbs with some slightly larger lumps of
butter. (If using your fingers to rub in the butter, don't let your
fingertips touch or the friction will melt the butter.) Make a well
in the center and pour in 3/4 cup cold buttermilk. Mix with a spatula
or fork until mixture forms a soft, slightly sticky ball (adding
additional buttermilk as necessary for dough clumps to form ball). Do
not overmix. If using a food processor, add buttermilk and pulse
process until dough gathers into moist clumps. Remove and form into a ball.
Divide dough into 12 equal portions. Working quickly with lightly
floured hands, gently bat a portion of dough back and forth between
hands until a rough ball begins to form. Cup palms and lightly pat
dough ball to flatten slightly, and form into a rough round. Repeat
with remaining dough and place formed dough rounds about 1" apart on
an ungreased or parchment-lined baking sheet. Carefully brush dough
tops with 2T melted butter. (At this point, biscuits can be loosely
covered with plastic wrap and refrigerated for up to 2 hrs.) Bake on
the center rack of a preheated 450F oven until biscuits are light
golden, about 10 to 12 min. If desired, brush the hot biscuits with
additional melted butter. Serve immediately.
Note:
Resist the urge to add more flour to the dough -- the wetter the
dough, the less the handling, the more tender the biscuit.
Source:
"bigoven.com"
Start to Finish Time:
"0:45"
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Per Serving (excluding unknown items): 164 Calories; 10g Fat (54.1%
calories from fat); 3g Protein; 16g Carbohydrate; trace Dietary
Fiber; 26mg Cholesterol; 251mg Sodium. Exchanges: 1 Grain(Starch); 0
Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.