* Exported from MasterCook *
Biscuits, Classic Butter
Recipe By :Baker Bettie
Serving Size : 8 Preparation Time :0:00
Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List
Side Dish
Amount Measure Ingredient -- Preparation Method
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2 cups all-purpose flour -- (lightly scooped into
measuring cups and leveled off)
1/4 tsp baking soda
1 TBSP baking powder
1 1/4 tsp kosher salt
3 oz unsalted butter -- very cold and cut very
small, (6 TBSP)
1 cup buttermilk -- very cold
These all butter biscuits are so tender and flaky and are filled with
that irresistible butter flavor! The recipe only calls for 6 simple
ingredients and comes together very quickly. You can have fresh hot
butter biscuits on the table in just about 20 minutes!
TOTAL: 22 MINUTES
PREP: 10 MINUTES
COOK: 12 MINUTES
Preheat your oven to 475F.
Combine the flour, baking soda, baking powder, and salt in a large
bowl and whisk together.
Add the cold butter pieces into the dry ingredients and cut into the
flour, using a pastry cutter or a fork, until it resembles coarse meal.
Add the cold buttermilk into the bowl and stir with a spoon or a
rubber spatula JUST until combined. This should only take a few
turns. The dough will be pretty wet and sticky.
Turn the dough out onto a lightly floured board. With floured hands
gently pat out (do NOT roll with a rolling pin) the dough out until
it's about 1/2" thick. Add a tiny bit of flour over top if needed and
fold the dough over itself about 5 times, gently pressing down in
between each fold. Gently pat the dough out to a 1" thick.
Use a round cutter to cut into rounds about 2 1/2" wide. You can go
smaller for more biscuits.
Gently pat the scraps together to cut out the rest of your biscuits.
Place the biscuits in a buttered pan close together. I used a 10"
cast iron skillet, but you can also use a cake pan, a spring form
pan, or a baking dish.
Immediately place the biscuits in the oven and bake at 475F for about
12 to 14 minutes. DO NOT open the oven door for AT LEAST the first
half of baking time. You want the steam to stay trapped in the oven
to help with the rise. Brush biscuits with melted butter if desired.
RECIPE NOTES:
If you do not have buttermilk on hand you can make "soured milk" by
combining 1 cup of milk with 1 TBSP of lemon juice or white vinegar
and let it sit for about 5 minutes. You need the acid in this recipe
from either the buttermilk or the soured milk to activate the baking soda.
S(Internet address):
"https://bakerbettie.com/butter-biscuits/";
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Per Serving (excluding unknown items): 203 Calories; 9g Fat (40.8%
calories from fat); 4g Protein; 26g Carbohydrate; 1g Dietary Fiber;
24mg Cholesterol; 550mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.
NOTES : 2018 - 0821