Page 84 - Baking
P. 84
FLAKY BUTTERMILK BISCUITS
MAKES 10
2½ cups all-purpose flour 1. Preheat oven to 425°. Line a baking sheet with parchment paper.
2 tablespoons baking powder
1 teaspoon sugar 2. In a large bowl, sift together flour, baking powder, sugar, and salt. Using a
1 teaspoon kosher salt pastry blender, cut in cold butter until mixture is crumbly. Add buttermilk,
½ cup cold unsalted butter, cubed stirring until combined.
1 cup whole buttermilk
1 tablespoon unsalted butter, 3. Turn out dough onto a lightly floured surface, and roll to 1-inch thickness.
melted Fold dough over, and gently roll to 1-inch thickness again. Repeat procedure
5 times. Using a 2½-inch round cutter, cut dough, and place on prepared
pan. Brush with melted butter.
4. Bake until golden brown, about 12 minutes. Let cool slightly; serve warm.
ADD-INS:
BACON CHEDDAR BISCUITS
Add ½ cup grated sharp Cheddar cheese and ¼ cup chopped cooked bacon
aft er cutting in butter. (Makes 12.)
CRANBERRY WALNUT BISCUITS
Increase sugar to 1 tablespoon, and add ¼ cup dried cranberries and ¼ cup
chopped walnuts aft er cutting in butter. (Makes 12.)
LEMON POPPY SEED BISCUITS
Add 2 tablespoons lemon zest and 2 teaspoons poppy seeds aft er cutting in
butter. Sprinkle tops with 2 teaspoons turbinado sugar before baking.
(Makes 12.)
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