cookinginItaly
09-10-2005, 12:47 PM
I just did this recipe from the weekend baker.
I have to say, the best biscuits I ever tried.
They are flaky, tender, and with lots of flavor.
If you want the recipe here it comes
Buttermilk biscuits with savory variations.
Ingredients
1 2/3 cups all purpose flour
1 tbs granulated sugar
1 tbs baking powder
1 tsp salt
8 tbs very cold butter cut into 8 pieces
3/4 cup buttermilk
Optional: 1/3 cup grated parmesan cheese.
Directions
Preheat the oven rack on the middle rung. Heat the oven to 400°F.
Line 1 cookie sheet with parchment or a nonstick baking liner
In a medium bowl combine the flour, sugar, salt, bp and optional ingredient. Whisk until well blended. With a pastry blender or 2 table knives cut the butter into the flour until butter pieces are non longer than peas. Or combien the dry ingredients and the butter in a food processor and pulse until butter is incorporated correctly, Then dump the mixture into a bowl. Add the buttermilk and gently toss with a rubber spatula just until the dough comes together in moist clumps
Dump the shaggy dough onto a work surface. Gently press the dough into a rectangle about 6x4. If the dough is sticky lightly flour your fingers. Using a large sharp knife or bench scraper cut the dough into 6 equal squares. Arrange squares on the prepared cookie sheet.
Bake until puffed and light brouwn, about 18 minutes. Transfer the cookie sheet to a rack to cool for about 10 minutes. Using a spatula lift the biscuits onto a rack to cool. Serve warm or at room temperature.
Note: I divided the dough on 9 pieces and not 6.
I have to say, the best biscuits I ever tried.
They are flaky, tender, and with lots of flavor.
If you want the recipe here it comes
Buttermilk biscuits with savory variations.
Ingredients
1 2/3 cups all purpose flour
1 tbs granulated sugar
1 tbs baking powder
1 tsp salt
8 tbs very cold butter cut into 8 pieces
3/4 cup buttermilk
Optional: 1/3 cup grated parmesan cheese.
Directions
Preheat the oven rack on the middle rung. Heat the oven to 400°F.
Line 1 cookie sheet with parchment or a nonstick baking liner
In a medium bowl combine the flour, sugar, salt, bp and optional ingredient. Whisk until well blended. With a pastry blender or 2 table knives cut the butter into the flour until butter pieces are non longer than peas. Or combien the dry ingredients and the butter in a food processor and pulse until butter is incorporated correctly, Then dump the mixture into a bowl. Add the buttermilk and gently toss with a rubber spatula just until the dough comes together in moist clumps
Dump the shaggy dough onto a work surface. Gently press the dough into a rectangle about 6x4. If the dough is sticky lightly flour your fingers. Using a large sharp knife or bench scraper cut the dough into 6 equal squares. Arrange squares on the prepared cookie sheet.
Bake until puffed and light brouwn, about 18 minutes. Transfer the cookie sheet to a rack to cool for about 10 minutes. Using a spatula lift the biscuits onto a rack to cool. Serve warm or at room temperature.
Note: I divided the dough on 9 pieces and not 6.