* Exported from MasterCook *
Biscuits, Buttermilk Biscuits with Maple and Sea Salt
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Biscuits/Scones Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
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3 cups all-purpose flour -- plus more for your work
surface, (384 g)
3 tablespoons sugar
1 tablespoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
12 tablespoons cold unsalted butter -- diced, plus more for serving
1 1/4 cups cold buttermilk
pure maple syrup -- for rubbing the biscuits
sea salt -- or coarse freshly ground black
pepper for sprinkling
Line a baking sheet with parchment paper.
Whisk together the flour, sugar, baking powder, salt and baking soda
in a large bowl. Using your fingers, work in the butter just until
the mixture turns into coarse crumbs with some pea-size pieces of
butter remaining. Using a wooden spoon, stir in the buttermilk just
until the dry ingredients are evenly moistened.
Turn the shaggy dough out onto a very lightly floured work surface
and pat into a 1/2" thick rectangle. Fold it in half once so that
it's 1" thick. Do this three more times to create layers in the
dough. Then roll the dough out to about a 1" thick rectangle (or
large enough so that a 3" biscuit cutter can stamp out 6 biscuits)
using a lightly floured rolling pin: Place the pin in the middle of
the dough and roll it forward, then put the pin back in the middle of
the dough and roll it backward.
Using a lightly floured 3" round cutter, cut out the biscuits (in one
motion - do not twist the cutter), as close together as possible, and
transfer to the prepared baking sheet leaving 2" between them. Gently
pat the dough scraps together (do not overwork the dough), reroll and
cut out more biscuits. (Note: You could just cut the rectangle into 8
squares, which will leave you with no scraps to reroll.)
If you have time, put the baking sheet in the refrigerator and chill
the biscuits for at least an hour before baking - they will be
flakier. (Skip this step if you don't have time.)
Preheat oven to 425F.
Use the back of a spoon to rub the biscuits lightly with maple syrup
and sprinkle with salt or pepper to taste.
Place the biscuits in the oven and immediately turn the temperature
down to 400F. Bake the biscuits until they're risen and golden, 15 to
20 minutes. I get the best results baking these on the top rack of my
oven, but every oven is different, so play around with what works
best with your oven. Serve warm, with butter.
Yield 6 to 8 large biscuits
S(Internet Address):
http://www.alexandracooks.com/2014/10/08/buttermilk-biscuits-with-maple-sea-salt-also-tips-from-joanne-chang-on-biscuit-making/
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Per Serving (excluding unknown items): 477 Calories; 24g Fat (45.3%
calories from fat); 8g Protein; 57g Carbohydrate; 2g Dietary Fiber;
64mg Cholesterol; 720mg Sodium. Exchanges: 3 Grain(Starch); 0
Non-Fat Milk; 4 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2015 - 0223