Sunday, March 20, 2011

Buttermilk Biscuits

Buttermilk Biscuits (courtesy of Guy Fieri)

1/2 cup unsalted butter, cold, plus 1 tbs
1 & 1/2 cup cake flour
1 & 3/4 cup AP flour, divided, plus more for work surface
3 tsp baking powder
1/2 tsp baking soda
1 & 1/4 tsp sea salt, divided
2 tbs shortening, cold
1 cup buttermilk

1. Cut 1/2 cup of the butter into 1/2 inch pieces and refrigerate it along with the shortening. In the bowl of a food processor, fitted with the steel blade, pulse together the cake flour, 3/4 cup of the AP flour, baking powder, baking soda and 1 tsp salt. Add the butter and shortening and pulse to combine, until small crumbles are present (6-8 times). Add the buttermilk and pulse until a dough ball forms, about 5-6 times.

2. Dust a dry work surface with flour and have the remaining 1 cup ready for kneading. Turn the dough out onto the floured work surface. With floured hands, gently press the dough out into an 11X8 inch rectangle, about 1/4 to 1/2 inch thick, dust lightly with flour and gently fold it over in thirds, like a letter. Roll or press out to a 6X6 inch rectangle again about 2 inches thick. Cut the dough into squares with a pizza cutter.

Transfer the biscuits to a silicon mat or parchment paper lined baking sheet about 1/2 inch apart. Cover loosely with plastic wrap and let them rest at room temperature for 15 minutes.

3. Preheat oven to 500 degrees. Melt the remaining tbs of butter and brush tops with melted butter and sprinkle with remaining sea salt.

4. Place baking sheet in the middle of the oven and immediately turn oven down to 450 degrees. Bake for 12-16 minutes until they are golden brown. Remove biscuits to a wire rack to cool.

No comments:

Post a Comment