* Exported from MasterCook *
Biscuits, Easy Buttermilk
Recipe By : Chris Scheuer
Serving Size : 6 Preparation Time :0:00
Categories : Biscuits/Scones Bread-Bakers Mailing List
Hand Made Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup cold buttermilk
9 tablespoons butter -- divided
2 cups all-purpose flour -- more for counter
1 tablespoon sugar
1/2 teaspoon baking soda
2 teaspoons baking powder
3/4 teaspoon table salt
These tall, flaky, Ridiculously Easy Buttermilk Biscuits take less
than 10 minutes to throw together. They're also ridiculously delicious!
Tip:
If you don't have buttermilk, make your own. Place 1 tablespoon of
fresh lemon juice or vinegar in a measuring cup. Fill to 1 cup level
with milk and stir well. Allow to sit for 5-10 minutes or until
slightly thickened. Mixture may curdle a bit, that's okay! Use in
recipes in lieu of buttermilk.
Prep: 20 min
Cook: 20 min
Total: 40 min
Don't skip chilling the buttermilk (step 2). It will definitely make
a difference. If the buttermilk is not really cold, the little butter
globules won't form.
I made these biscuits when I was in London visiting my daughter. I
learned the all-purpose flour (Plain flour) is a bit different there
and it seemed that I needed more, probably closer to 2 1/4 cups.
These biscuits freeze well. Just place biscuits on a sheet pan or a
plate spaced at least a half inch from each other. Freeze till
frozen, then transfer biscuits to a ziplock bag or air-tight storage container.
If I'm feeling a bit pinched for time or just lazy, I'll pat the
dough into a 6-inch circle and use a bench scraper to cut the dough
into wedges. I either put these wedges on a sheet pan lined with
parchment paper or in a 9-inch cake pan lined with parchment.
Adjust oven rack to middle position and heat oven to 450F. Line a
sheet pan with parchment paper or spray a sheet pan with cooking spray.
Measure 1 cup of buttermilk and place in the freezer for 10 minutes
while prepping other ingredients.
Place butter in a microwave safe bowl, cover and heat on high for 30
seconds. If not completely melted, return to microwave for 10 second
intervals till melted. Set aside to cool a bit while prepping other
ingredients.
Whisk flour, baking powder, baking soda, sugar,and salt in large bowl.
After buttermilk has been chilled in freezer for 10 minutes, combine
it with 8 tablespoons of the melted butter. (Reserve the last
tablespoon for brushing on the baked biscuits.) Stir with a fork
until butter forms small clumps or globules.
Add buttermilk mixture to dry ingredients and stir with rubber
spatula just until all flour is incorporated and batter pulls away
from sides of bowl. Dough should be stiff and not super wet. If dough
is wet, add more flour 1 tablespoon at a time, stirring to combine,
until fairly stiff.
Generously flour a work surface. Dump biscuit dough from bowl onto
prepared work surface and turn to coat all surfaces with flour. Knead
on counter 5-6 times (about 30 seconds) . Flip over on work surface
to coat with flour then pat into a 6" square. It should be 1 1/2-2" in height.
Cut four biscuits with a 2 1/2" biscuit cutter. Place biscuits on
prepared sheet pan. Knead scraps a few times till they hold together,
then pat into a small rectangle and cut two more biscuits. Transfer
last two biscuits to sheet pan, spacing about 1 1/2" apart.
Place in oven and bake until tops are golden brown and crisp, 8 to 18
minutes. (start checking them after 8 minutes as ovens vary. You want
them to be a nice golden brown, but not too brown.)
Re-melt remaining tablespoon of butter in microwave, if necessary and
brush tops of hot biscuits with melted butter. Serve and enjoy!
Cal 336, Fat 18g, Sod 575mg, Carb 36g, Fiber 1g, Pro 5g
Source:
"Cooks Illustrated via Serious Eats"
S(Internet address):
https://thecafesucrefarine.com/ridiculously-easy-buttermilk-biscuits/
Yield:
"6 large biscuits"
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Per Serving (excluding unknown items): 329 Calories; 18g Fat (49.1%
calories from fat); 6g Protein; 36g Carbohydrate; 1g Dietary Fiber;
48mg Cholesterol; 777mg Sodium. Exchanges: 2 Grain(Starch); 0
Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2018 - 0528