* Exported from MasterCook *
Biscuits, Super-Flaky Buttermilk Biscuits With Honey Butter
Recipe By :Jean-Paul Bourgeois
Serving Size : 24 Preparation Time :0:00
Categories : Biscuits/Scones Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
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3 1/2 sticks very cold unsalted butter -- (14 oz.) plus
1/2 stick softened unsalted butter -- (2 oz.)
5 3/4 cups all-purpose flour -- (1 lb. 12 oz.) (such as
White Lily Brand), plus
1 1/2 cups all-purpose flour -- for rolling and cutting
3 tbsp. sugar -- plus
1 1/2 tsp. sugar
2 tbsp. baking powder -- plus
2 tsp. baking powder
2 3/4 tsp. kosher salt
3/4 tsp. baking soda -- plus
1/8 tsp. baking soda
2 3/4 cups cold buttermilk -- preferably high-fat,
shaken before using (21 oz.)
For the honey butter:
1/3 cup honey -- (4 oz.)
1 stick unsalted butter -- (4 oz.)
Flaky sea salt -- for garnish
High-quality dairy - and high-fat dairy - are two of chef Bourgeois'
tricks to making them extra-special. Look for either high-fat
buttermilk or a higher fat, European-style butter, which make for a
more delicate, flakier texture.
Time: 1 hour
Cut 3 1/2 sticks (14 oz.) of the butter into 1/4" cubes and
refrigerate (butter should be very cold). Leave the remaining 1/2
stick butter (4 tablespoons) out to soften. Meanwhile, preheat oven to 435F.
Generously butter two large rimmed baking sheets with the softened
butter (be sure to use all of it).
In a large bowl, whisk the 5 3/4 cups flour, the sugar, baking
powder, salt, and baking soda. Using your hands, rub the cold butter
into dry ingredients until only several large pieces of butter remain
(do not overwork the butter or the biscuits will become tough). Make
a well in the flour mixture, then add the buttermilk and gently mix
with your hands, scooping into the outer flour walls and pulling up
through the buttermilk to incorporate it, until the flour is just
barely hydrated and a very shaggy dough begins to form.
Generously dust a wide countertop with a 1/2 cup of flour. Turn the
dough out onto the countertop and press it into a 3/4" thick
rectangle. Dust the top of the rectangle with 1/4 cup of flour, then
fold the dough onto itself into 3 sections, like a business letter.
Flatten the resulting narrow rectangle down and use a rolling pin to
roll the dough back out into a 3/4" thick rectangle. Sprinkle with
1/4 cup flour and fold again into thirds. Repeat this process one
more time, rolling the dough out a third time to a 3/4" thick rectangle.
Place the remaining 1/4 cup of flour in a small bowl. Dip a 3" round
or square biscuit cutter into the bowl with the flour, then press it
into the dough to form a biscuit; remove without twisting the cutter.
Repeat, dipping the cutter into the flour between each cut. Press the
scraps together to form a 3/4" thick rectangle (only reuse scraps
once). Fold into thirds and roll back out to a 3/4" thick rectangle
and cut more biscuits. Discard the remaining scraps or save for
topping cobblers or pot pie.
Place the biscuits on the prepared sheet pans, at least 2" apart. For
the best lift and flakiness, open the oven and quickly transfer the
trays into it, without leaving the door open for longer than a few
seconds. Bake for 7 minutes, then rotate and bake until evenly light
golden brown, another 7 to 9 minutes.
While the biscuits are baking, make the honey butter: In a small pot,
cook the honey over medium-high heat until it bubbles furiously and
just begins to caramelize at the edge, 6 to 8 minutes (watch closely
as honey can burn quickly). Remove the pan from the heat and
immediately whisk in 1 stick of butter. Set aside while the biscuits
finish cooking.
Remove the biscuits from the oven and immediately brush with honey
butter and sprinkle with flaky sea salt.
S(Internet address):
https://www.saveur.com/flaky-honey-butter-biscuit-recipe/
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Per Serving (excluding unknown items): 340 Calories; 20g Fat (51.9%
calories from fat); 5g Protein; 36g Carbohydrate; 1g Dietary Fiber;
53mg Cholesterol; 611mg Sodium. Exchanges: 2 Grain(Starch); 0
Non-Fat Milk; 4 Fat; 1/2 Other Carbohydrates.
NOTES : 2019 - 0724