Food recipes
Flaky Buttermilk Biscuits
Flaky Buttermilk Biscuits Ingredients: wheat flour, white, all-purpose, unenriched wheat flour, white, cake, enriched leavening agents, baking powder, double-acting, sodium aluminum sulfate sugars, granulated salt, ta...
Flaky Buttermilk Biscuits
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
Directions:
Heat the oven to 450 degrees.
Line a rimmed baking sheet with parchment.
In a bowl, whisk together flours, baking powder, sugar and salt.
Using a pastry cutter or fork, quickly cut in 8 tablespoons butter until it forms pea-size crumbs and is uniformly mixed it (for flaky biscuits you want the butter to remain cold).
Make a well in the center of the flour mixture and pour in buttermilk.
Stir together until it just forms a moist, slightly tacky dough.
Turn dough out onto a lightly floured surface.
Knead 2 or 3 times, then pat out into a 3/4-inch-thick round.
Using a 2-inch round cutter, cut the biscuits.
Twisting the cutter prevents proper rising; to prevent sticking, dip the cutter lightly in flour between biscuits.
Do not re-roll the scraps, but pat them together and cut into rounds.
Transfer biscuits to the baking sheet.
Melt remaining 1 tablespoon butter.
Brush butter lightly over the tops of biscuits.
Bake until puffed and golden, about 15 to 20 minutes.
Cool 5 minutes before serving.
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
Directions:
Heat the oven to 450 degrees.
Line a rimmed baking sheet with parchment.
In a bowl, whisk together flours, baking powder, sugar and salt.
Using a pastry cutter or fork, quickly cut in 8 tablespoons butter until it forms pea-size crumbs and is uniformly mixed it (for flaky biscuits you want the butter to remain cold).
Make a well in the center of the flour mixture and pour in buttermilk.
Stir together until it just forms a moist, slightly tacky dough.
Turn dough out onto a lightly floured surface.
Knead 2 or 3 times, then pat out into a 3/4-inch-thick round.
Using a 2-inch round cutter, cut the biscuits.
Twisting the cutter prevents proper rising; to prevent sticking, dip the cutter lightly in flour between biscuits.
Do not re-roll the scraps, but pat them together and cut into rounds.
Transfer biscuits to the baking sheet.
Melt remaining 1 tablespoon butter.
Brush butter lightly over the tops of biscuits.
Bake until puffed and golden, about 15 to 20 minutes.
Cool 5 minutes before serving.