* Exported from MasterCook *
Biscuits, Bigger and Better
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
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3 teaspoons baking powder
2 1/2 teaspoons kosher salt
1/4 teaspoon baking soda
5 1/2 cups all-purpose flour -- plus more
1 1/2 cups chilled unsalted butter -- cut into pcs, (3 sticks)
cup chilled buttermilk
1 large egg -- beaten to blend
To make ahead, freeze the cut out biscuits in plastic bags. Bake
frozen, increasing cooking time to 45-55 min.
Preheat oven to 375F. Pulse baking powder, salt, sugar, baking soda
and 5 1/2C flour in a food processor. Add butter and pulse until the
texture of coarse meal with a few pea-size pieces of butter remaining.
Transfer mixture to a lg bowl. Mix in buttermilk with a fork, then
gently knead just until a shaggy dough comes together.
Pat out dough on a lightly floured surface until 1 1/4" thick. Cut
out biscuits with a 3" biscuit cutter rerolling scraps once
Place biscuits on a parachment lined baking sheet and brush tops with
egg. Bake until golden brown, 30-35 min.
Source:
"Bon Appetit, Feb 2014"
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Per Serving (excluding unknown items): 628 Calories; 36g Fat (51.5%
calories from fat); 10g Protein; 66g Carbohydrate; 2g Dietary Fiber;
120mg Cholesterol; 825mg Sodium. Exchanges: 4 1/2 Grain(Starch); 0
Lean Meat; 7 Fat; 0 Other Carbohydrates.