* Exported from MasterCook *
Biscuits, Double Vanilla Sage
Recipe By :Phillip
Serving Size : 6 Preparation Time :0:00
Categories : Biscuits/Scones Bread-Bakers Mailing List
Cast-Iron Skillet Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dry Mix:
2 cups all-purpose flour
3 tablespoons sage -- freshly chopped
2 tablespoons cornstarch
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon black pepper -- freshly ground
Wet Mix:
1 stick butter -- frozen
1 cup buttermilk -- very cold
1 1/2 teaspoons vanilla bean paste
Topping:
3 tablespoons brown sugar
1 tablespoon vanilla powder
Pan:
1 tablespoon butter
Great quality ingredients make for great quality food. The hints of
rich sage combined with the vanilla in the biscuit base, the tiny
hint of sweetness in the brown sugar & vanilla powder topping. It
just make for the best biscuit you'll ever have!
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Pre-heat oven to 500F.
Whisk all dry ingredients together in bowl. Place bowl in freezer for
10 minutes.
Place tablespoon of butter in skillet.
When flour mixture is very cold, remove and grate frozen butter into
bowl quickly.
Stir gently to combine. Add in buttermilk and vanilla bean paste and
stir gently until justo combined.
Place skillet into oven with the tablespoon of butter in it to warm.
Turn onto lightly floured board or counter-top. Press into a rough
rectangle or large circle. Be light with the dough.
When pressed to about 1" tall, use biscuit cutter (3" is my choice)
to cut out biscuits.
Carefully place biscuits into hot skillet.
Bake until golden, about 12 minutes.
Remove and cool to enjoy.
Notes: Makes 6 large 3" biscuits.
S(Internet address):
"http://www.southernfatty.com/double-vanilla-sage-biscuits/";
Yield:
"6 3" biscuits"
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Per Serving (excluding unknown items): 353 Calories; 18g Fat (46.0%
calories from fat); 6g Protein; 42g Carbohydrate; 2g Dietary Fiber;
48mg Cholesterol; 942mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0
Non-Fat Milk; 3 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2018 - 0727