* Exported from MasterCook *
Biscuits, Blitz Buttermilk
Recipe By :
Serving Size : 24 Preparation Time :0:50
Categories : Biscuits/Scones Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
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3 1/2 cups unbleached all-purpose flour -- (16 oz)
1 teaspoon salt -- (0.25 oz)
2 teaspoons baking powder -- (0.33 oz)
1/4 teaspoon baking soda -- (0.08 oz)
1 1/2 cups butter -- unsalted, cold (12 oz)
1 1/2 cups buttermilk -- cold (12 oz)
Sift flour, salt, baking powder, and baking soda together into a mixing bowl..
Use a knife or pasty cutter to chop the butter into pieces about the
diameter of a quarter.
Toss them into the flour and mix with your hands, lightly rubbing the
flour and butter into each other between your fingers (DO NOT let the
fingertips rub against each other or the friction will melt the butter).
Work the dough until the butter pieces are down to the diameter of a
dime and are covered by the flour mixture.
Stir the buttermilk into the flour mixture just until the ingredients
are gathered and form a dough ball.
Line a sheet pan with parchment paper.
Lightly flour a surface with flour, and roll the dough in it.
Dust the counter again and roll out the dough with a rolling pin into
a rectangle about 3/4" thick.
Peel the dough up from the counter and fold it, like a letter, into thirds.
Give it 1/4 turn.
Flour the counter and the top of the dough and roll it out again to
3/4" thick.
Peel up again and again fold into thirds.
Transfer the dough to the prepared pan.
Cover with plastic wrap and refrigerate for 20 minutes.
Remove the dough from the refrigerator, roll it out again to 3/4"
thick, fold in thirds one more time, and roll out again, at 3/4" thick.
Cut the dough into 2 x 2 x 2" triangular pieces or use a cookie or
biscuit cutter to cut into rounds.
Place the cut biscuits on the parchment paper, cover, and refrigerate
for 20 minutes
Preheat the oven to 500F.
Brush the tops of the biscuits with buttermilk or melted butter.
Place them in the oven and immediately reduce the heat to 375F
Bake for 12 to 15 minutes, or until LIGHTLY browned and golden all around.
Allow to cool for 5 minutes and serve while still warm.
Yield: 24 biscuits
Source:
"Crust & Crumb : Master Formulas for Serious Bakers by Peter
Reinhart (Ten Speed Press)"
S(Internet Address):
http://homecooking.about.com/od/breadrecipes/r/blbread71.htm
Start to Finish Time:
"1:05"
T(Cook Time):
"0:15"
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Per Serving (excluding unknown items): 108 Calories; 12g Fat (94.7%
calories from fat); 1g Protein; 1g Carbohydrate; 0g Dietary Fiber;
32mg Cholesterol; 276mg Sodium. Exchanges: 0 Non-Fat Milk; 2 1/2
Fat; 0 Other Carbohydrates.
NOTES : 2015 - 0404