* Exported from MasterCook *
Biscuits, Flaky
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Biscuits/Scones Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
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500 grams all-purpose flour -- (4C), White Lily brand
2 tablespoons sugar
1 1/2 tablespoons baking powder
1 teaspoon kosher salt
1/4 teaspoon baking soda
1 cup butter -- very cold, cubed
1 1/4 cups buttermilk -- whole, very cold
2 tablespoons butter -- melted, divided
Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, salt and
baking soda. Add cold butter, toss to coat in the flour. Use a pastry
cutter or two forks to cut the butter into the flour mixture until
the butter is the size of peas. Add the buttermilk and stir with a
fork just until a shaggy dough comes together. Gradually add a little
bit more buttermilk if the dough is too crumbly (it will be fairly
dry - not wet and sticky - but it should hold together).
Turn the dough onto a lightly floured surface. Gently pat into an
8-inch square (about 1-inch thick). Use a bench scraper or large
knife to cut the dough into 4 equal squares. Stack the squares on top
of each other. Pat or roll into an 8-inch square again. Repeat the
procedure two more times, cutting into 4 squares and stacking them on
top of each other before rolling into another 8-inch square.
Use a large knife or bench scraper coated with flour to cut the dough
into 12-16 squares. Arrange about 1/2-inch apart on the prepared
baking sheet. Freeze for 15 minutes while you preheat the oven.
Preheat oven to 425F.
Brush the tops of the biscuits with half of the melted butter.
Bake until golden brown, about 15-18 minutes. Brush the hot biscuits
with the remaining melted butter. Serve warm.
Notes:
Properly measure the flour. Always spoon and level the flour or weigh
it on a kitchen scale - do not scoop it out of the package.
Incorrectly measuring the flour packs it too tightly into the
measuring cup and results in dense, dry biscuits.
Keep the dough cold. I'll say it again -- the key to tall, fluffy and
flaky biscuits is cold ingredients. Don't forget to chill the dough
in the freezer for 15 minutes before baking.
Don't over-mix the dough. Use a fork to gently combine the
ingredients...and stop. Otherwise you'll end up with tough, dry biscuits.
If using a round cutter instead of a knife or bench scraper, be
careful that you don't twist the round cutter. Firmly press the
cutter down into the dough, but don't actually twist. Twisting the
biscuit cutter seals off the edges of the biscuits and they therefore
will not rise as high.
Brush with melted butter. A quick swipe of melted butter before
baking helps the tops brown, while additional melted butter adds a
ton of rich flavor to the warm biscuits.
S(Internet address):
https://www.theseasonedmom.com/flaky-biscuits
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Per Serving (excluding unknown items): 243 Calories; 13g Fat (49.6%
calories from fat); 4g Protein; 27g Carbohydrate; 1g Dietary Fiber;
36mg Cholesterol; 427mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2022 - 0902