* Exported from MasterCook *
Biscuits, Chef John's Buttermilk
Recipe By :Chef John
Serving Size : 12 Preparation Time :0:20
Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
7 tablespoons unsalted butter -- chilled in freezer and
cut into thin slices
3/4 cup cold buttermilk
2 tablespoons buttermilk -- for brushing
This deceptively simple recipe can come out a million different ways
with some very minor variations on the ingredients and amounts. This
is a favorite - flaky, but not dry; chewy, but not tough; crisp in
just the right spots.
Preheat oven to 425F (220C).
Line a baking sheet with a silicone baking mat or parchment paper.
Whisk flour, baking powder, salt, and baking soda together in a large bowl.
Cut butter into flour mixture with a pastry blender until the mixture
resembles coarse crumbs, about 5 minutes.
Make a well in the center of butter and flour mixture. Pour in 3/4
cup buttermilk; stir until just combined.
Turn dough onto a floured work surface, pat together into a rectangle.
Fold the rectangle in thirds. Turn dough a half turn, gather any
crumbs, and flatten back into a rectangle. Repeat twice more, folding
and pressing dough a total of three times.
Roll dough on a floured surface to about 1/2" thick.
Cut out 12 biscuits using a 2 1/2" round biscuit cutter.
Transfer biscuits to the prepared baking sheet. Press an indent into
the top of each biscuit with your thumb.
Brush the tops of biscuits with 2 tablespoons buttermilk.
Bake in the preheated oven until browned, about 15 minutes.
NOTE: One reviewer stated: How to freeze the un-cooked biscuits so
now you always have them on hand, but only have to make them once a
week. FYI if you're interested ... make the recipe as is, except
don't brush them with the buttermilk. Instead put all the un-cooked
biscuits on a cookie sheet with parchment paper on the tray. Cover
well with plastic wrap and put in the freezer. Once frozen solid, put
into a zip bag and leave in the freezer. When you want to eat them
you can have as many or as few as you need. Preheat the oven to 475F
and put frozen biscuits on a parchment paper-lined cookie sheet;
brush with buttermilk. Put in the oven for 7 minutes, then without
opening the oven turn the oven off and leave the biscuits in for 5
more or until lightly browned (don't open the door during this phase
until the 5 min. are up). Add 1 min at a time until lightly browned.
Remove and enjoy!
S(Internet Address):
http://allrecipes.com/Recipe/Chef-Johns-Buttermilk-Biscuits
Start to Finish Time:
"0:35"
T(Cook Time):
"0:15"
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Per Serving (excluding unknown items): 143 Calories; 7g Fat (44.6%
calories from fat); 3g Protein; 17g Carbohydrate; 1g Dietary Fiber;
19mg Cholesterol; 305mg Sodium. Exchanges: 1 Grain(Starch); 0
Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2015 - 0723