* Exported from MasterCook *
Biscuits, Garlic Butter
Recipe By :Barry Parsons
Serving Size : 12 Preparation Time :0:00
Categories : Biscuits/Scones Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
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Garlic Butter:
1/2 cup butter -- softened
3 cloves garlic -- minced, to 4 cloves
Biscuit Dough:
1/2 cup garlic butter -- from above
2 1/4 cups all-purpose flour
3 tsp baking powder
1 cup buttermilk
First prepare the garlic butter, which you will want to do an hour or
more in advance. Even the day before is perfectly fine. This garlic
butter will easily keep for a week in the fridge.
Heat 3 tbsp of the butter over low heat; you will not want the butter
to brown at all.
Add the garlic and sauté it in the butter for just a minute or so
until it softens.
Remove from heat and allow to cool almost to room temperature.
Stir it into the remainder of the 1/2 cup of soft butter at room
temperature until thoroughly combined.
Spoon the garlic butter onto a piece if plastic wrap and wrap it
loosely before gently forming it into a small log shape.
Refrigerate the butter until firm, then chop into small pieces about
the size of the top of your thumb.
Preheat oven to 375F.
In a food processor, blend together the flour and baking powder.
Pulse in the cold garlic butter pieces. Do not over incorporate the
butter into the flour. Similar to making a flaky pastry, small pieces
of butter should be visible in the flour.
Transfer this mixture from the food processor into a large mixing
bowl and make a well in the center. Pour in the buttermilk.
Working very quickly with a wooden spoon, fold the dry mixture
through the buttermilk, only until the flour disappears, then stop immediately.
Drop the sticky dough onto a well floured counter top or bread board.
Sprinkle the top of the dough with additional flour as well as
flouring your hands to handle the dough. I don't even use a rolling
pin for these biscuits, the dough is soft enough to pat it out gently
with floured hands to a thickness of about 1 1/2 inches.
Using a sharp 3 inch biscuit cutter cut the biscuits out an place
them on a parchment paper lined baking sheet. I recommend aluminum
baking sheets because they tolerate the higher oven temperature
without burning the bottom of the biscuits.
Optional step: Whisk together 1 egg and 1 tbsp water to make an
eggwash. Brush it over the tops of the biscuits for a more golden top
as pictured. Note: You will not need to use all of the eggwash.
Bake in the preheated oven for about 20 minutes or until the tops of
the biscuits are evenly golden brown.
As a substitute for buttermilk, just stir a tbsp of plain vinegar or
lemon juice into regular milk to sour it.
S(Internet address):
https://www.rockrecipes.com/garlic-butter-biscuits/
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Per Serving (excluding unknown items): 163 Calories; 8g Fat (44.5%
calories from fat); 3g Protein; 19g Carbohydrate; 1g Dietary Fiber;
21mg Cholesterol; 222mg Sodium. Exchanges: 1 Grain(Starch); 0
Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2024 - 0407