CRUSTY BUTTERMILK BISCUITS
Renowned Alabama chef Scott Peacock has a certain way with biscuits, so it was a no-brainer for us to turn to him for another version of his classic recipe. But this is no imitator-here we have an all-butter version that comes in smaller portions-just perfect for a big gathering. Lastly, A blend of two different flours, whole wheat and cake, create an ultra-crisp crust and a melt-in-your-mouth crumb that is ideal for jams and gravies.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 45m
Yield Makes about 35 biscuits
Number Of Ingredients 6
Steps:
- Preheat oven to 500°F. In a large bowl, whisk together both flours, baking powder, and salt until thoroughly combined. Using your fingers, quickly work in butter, rubbing between your fingers to flatten as you go. (Roughly half of butter should have the consistency of very coarse meal; the rest should be in largish flattened pieces.) Make a well in mixture; pour in buttermilk. Stir quickly just until dough is well moistened and just beginning to form a mass. (It will be very wet and sticky.)
- Turn out dough onto a generously floured board or biscuit marble; sprinkle just enough flour over it to make it easy to handle. Knead quickly, without applying too much pressure as you fold. (The goal is to develop structure quickly without deflating.) Once it forms a cohesive dough, move to side of board; scrape up kneading flour.
- Sprinkle a fresh, light dusting of flour on board. (Do not flour top of biscuit dough.) Flouring only hands and rolling pin as needed, roll out dough approximately 1/2 inch thick. With a floured fork, pierce all the way through at 1/2-inch intervals. Using a 1 3/4-inch round cutter, stamp out biscuits (without rotating cutter); place them on parchment-lined baking sheets, almost touching. Gather and reroll scraps; punch out and place more rounds. Bake until biscuits are puffed slightly and brown, 12 to 15 minutes. Serve warm.
CRUSTY BUTTERMILK BISCUITS
Provided by Scott Peacock
Categories Bread Milk/Cream Side Bake Gourmet Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 15 biscuits
Number Of Ingredients 6
Steps:
- Preheat oven to 500°F with rack in middle.
- Sift together flour, baking powder, and salt into a large bowl. Add lard, coating it with flour, then rub between your fingertips until coarsely blended with some 1/2-inch lumps.
- Make a well in flour mixture, then add buttermilk, stirring just until a dough forms (it will be soft and sticky). Turn dough out onto a floured surface and knead 8 to 10 times. Roll out dough with a floured rolling pin into a 12-inch round (1/2 inch thick) and, using a fork dipped in flour, prick all the way through about every 1/2 inch.
- Cut out as many rounds as possible with a 2 1/2- to 3-inch round cookie/biscuit cutter dipped in flour (do not twist cutter).
- Bake, almost touching, on an ungreased heavy baking sheet, rotating sheet after about 6 minutes if browning unevenly, until crusty and golden-brown, 12 to 15 minutes. Brush tops with melted butter and serve warm or at room temperature.
CRUSTY BUTTERMILK BISCUITS
Steps:
- Preheat oven to 500 degrees. In a large bowl, whisk together both flours, baking powder and salt until thoroughly combined. Using your fingers, quickly work the in the butter, rubbing between your fingers to flatten as you go. (Roughly half of the butter should have the consistency of very coarse meal, the rest should be in a largish flattened pieces.) Make a well in mixture. Pour in buttermilk. Stir quickly just until the dough is well moistened and just beginning to form a mass.(It will be very wet and sticky)
- Turn out dough onto a generously floured board or biscuit marble.Sprinkle just enough flour over it to make it easy to handle. Knead quickly, without applying too much pressure as you fold.(the goal is to develop structure quickly without deflating) Once it forms a cohesive dough, move to side of board. Scrape up the kneading flour.
- Sprinkle a fresh, light dusting of flour on the board.(Do not flour top of biscuit dough) Flouring only hands and rolling pin as needed, roll out dough approximately 1/2 inch thick. With a floured fork, pierce all the way through at 1/2 inch intervals. Using a 1 3/4 inch round cutter stamp out biscuits(without rotating cutter) Place them on a parchment lined baking sheets, almost touching. Gather and reroll scraps, punch out and place more rounds. Bake until biscuits are puffed slightly and brown, about 12-15 min. Serve warm.
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