These really are the best biscuits. Easy to make and they melt in your mouth. The trick is to pat the dough and not to use a rolling pin. I have used salted butter and use 1/2 tsp of salt. Use the baking powder without the aluminum. It really does taste better since the recipe calls for a lot of baking powder. Don't forget to eat with butter and homemade raspberry jam. My family can make a meal out of these.
- 2 cups all-purpose flour , plus more for dusting the board
- 1/4 teaspoon baking soda
- 1 tablespoon baking powder (use one without aluminum)
- 1 teaspoon kosher salt or 1 teaspoon salt
- 6 tablespoons unsalted butter, very cold
- 1 cup buttermilk (approx)
Directions:
- Preheat your oven to 450°F.
- Combine the dry ingredients in a bowl.
- Add the buttermilk and mix JUST until combined.
- If it appears on the dry side, add a bit more buttermilk. It should be very wet. (I have never needed to add extra buttermilk.)
- Turn the dough out onto a floured board.
- Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.
- Use a round cutter to cut into rounds.
- You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
- Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.
- If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
- Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom. Yield about 8 biscuits.
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