* Exported from MasterCook *
Biscuits, All-Purpose
Recipe By :Sam Sifton
Serving Size : 8 Preparation Time :0:00
Categories : Biscuits/Scones Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour -- plus more for dusting
2 tablespoons baking powder
1 tablespoon sugar -- scant
1 teaspoon salt
5 tablespoons unsalted butter -- cold, preferably European style
1 cup whole milk
Homemade biscuits are what take us into the kitchen today to cook:
fat, flaky mounds of quick bread, golden brown, with a significant
crumb. Composed of flour, baking powder, fat and a liquid, then baked
in a hot oven, they are an excellent sop for syrup, molasses or
honey. They are marvelous layered with country ham or smothered in
white sausage gravy, with eggs, with grits. And if you've never made
them before, you'll be delighted to know that biscuits are easy to
make. Really.
Note: "European style" butter in the US means higher butterfat
content than domestic brands. Typical brands in US inclued Plugra,
Lurpak, Persidente, Kerrygold.
Sift flour, baking powder, sugar and salt into a large mixing bowl.
Transfer to a food processor. Cut butter into pats and add to flour,
then pulse 5 or 6 times until the mixture resembles rough crumbs.
(Alternatively, cut butter into flour in the mixing bowl using a fork
or a pastry cutter.) Return dough to bowl, add milk and stir with a
fork until it forms a rough ball.
Turn the dough out onto a well-floured surface and pat it down into a
rough rectangle, about an inch thick. Fold it over and gently pat it
down again. Repeat two more times. Cover the dough loosely with a
kitchen towel and allow it to rest for 30 minutes. Preheat oven to
425F while dough is resting.
Gently pat out the dough some more, so that the rectangle is roughly
10 inches by 6 inches. Cut dough into biscuits using a floured
biscuit cutter (or even a glass, though its duller edge may result in
slightly less tall biscuits). Do not twist cutter when cutting; this
crimps the edges of the biscuit and impedes its rise.
Place biscuits on a cookie sheet and bake until golden brown,
approximately 10 to 15 minutes.
Comments:
Freeze the butter and then grate it. Use a fork to mix up the dough.
Works like a charm and no need to wash the bowl of a food processor!
Needed only 3/4 cup milk. Mixed dough before bedtime, wrapped in
plastic and refrigerated 8 hours.
Baked for breakfast. They rose to twice their original height,
crunchy bottom and top, tender crumb, scrumptious. I think the dough
"matured" in the fridge overnight, and so the baked product had less
of the raw flour taste that I usually get with my quick breads.
Instead of cutting in the butter, try melting it, either over low
heat or low power in the microwave, then pour it into the cup of very
cold milk. It will reform in smallish chunks that work into the dough
very well.
The recipe is forgiving. I used 4 Tsp aluminum free baking powder, no
sugar, and just used a fork (no food processor) to cut the butter
into the flour. I used 2/3 cup half & half instead of milk (what I
had on hand)! I kneaded the dough, pressed it out by hand, and cut
into squares with a knife.
S(Internet address):
https://cooking.nytimes.com/recipes/1013741-all-purpose-biscuits
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 204 Calories; 9g Fat (37.5%
calories from fat); 4g Protein; 28g Carbohydrate; 1g Dietary Fiber;
24mg Cholesterol; 649mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2024 - 0415