Biscuits are always best when they're rewarmed before serving. Store any leftover buttermilk biscuits, well wrapped, at room temperature for several days. Remove them from the oven, and serve warm. 4 cups self-rising flour 2 teaspoons sugar 1 teaspoon kosher salt 1 cup cold unsalted butter, cubed 1 cups cold whole buttermilk 2 tablespoons unsalted. Brush the biscuits with milk, to enhance browning.īake the biscuits for 15 to 20 minutes, until they're lightly browned. Place the biscuits bottom side up on your prepared baking sheet turning them over like this yields biscuits with nice, smooth tops. Or to avoid leftover dough scraps, cut the dough into squares or diamonds with a bench knife or sharp knife. Fold it into thirds like a letter and roll gently with a floured rolling pin until the dough is 3/4" thick again.Ĭut the dough into circles with a biscuit cutter for traditional round biscuits a 2 3/8" cutter makes nice-sized biscuits. Add buttermilk to the well and stir with a wooden spoon or your hands until a dough ball forms. Pat it into a rough rectangle about 3/4" thick. Ingredients 3/4 cup buttermilk 2 cups all purpose flour, plus more on the side for dusting 2 1/2 tsp baking powder 1 1/2 tsp salt 1 tbsp sugar 3/4 cup. Place the dough on a lightly floured work surface. If the mixture seems dry and won't come together, don't keep working it drizzle in enough milk - up to an additional 2 tablespoons (28g) to make it cohesive. Gently roll dough with floured rolling pin until 1 inch thick. In a large bowl, combine flour, baking powder, salt and baking soda. Lightly oil a 10 1/2-inch square cast iron skillet or coat with nonstick spray. Add buttermilk, stir with fork just until flour is moistened. Instructions Preheat oven to 450 degrees F. Mix quickly and gently for about 15 seconds, until you've made a cohesive dough. Using a pastry cutter or fork, work butter or shortening into flour until crumbs are the size of peas. Drizzle the smaller amount of buttermilk evenly over the flour mixture.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |