Saturday, February 6, 2016

Buttermilk Biscuits

1/2 C buttermilk
1/2 C sour cream
2 C AP flour
1 TB baking powder
1/4 tsp baking soda
1 1/2 tsp salt
8 TB (1 stick) cold unsalted butter, cut into 1/4" pats
2 TB unsalted butter, melted

  1. Preheat oven to 425 degrees. Whisk together buttermilk and sour cream.
  2. In food processor, combine flour, baking powder, baking soda, and salt, and process until blended.  Scatter the butter evenly over the flour and pulse until you have a pebble-like consistency.  Transfer to a large bowl.
  3. Add the buttermilk mixture to the flour mixture and fold with rubber spatula until combined.  Transfer the dough to a floured work surface and knead just until it comes together.
  4. Roll the dough into a 12 in square.  To make the layers, fold the right third over the center, then fold the left third over the center so that you have a rectangle.  Then fold the top third onto the center, and the bottom third onto the center so you have a square.  Roll it into a 12 in square and repeat the process so that you end up with a 12 in square.
  5. Cut biscuits out with a floured biscuit cutter, making sure not to twist the cutter.  Transfer to parchment-lined or greased baking pan, leaving around 1 in between each biscuit.
  6. Brush the tops of biscuits with melted butter and bake until golden brown and risen, about 15 mins, rotating the pan halfway through.  Allow 5mins to cool and serve.

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