Page 172 - Pie Squared

BABY BISCUITS

Makes 24 1½-inch biscuits

Form small biscuits and layer them over a pie, touching cheek to
cheek. Follow the biscuit baking instructions and add them to the
already baking pie for the designated baking time. Use high-fat, low-
water-content European butter if you can.

5 cups (600 g) all-purpose (not self-rising) flour, preferably White Lily, plus
more for dusting

1 tablespoon baking powder

1 tablespoon kosher salt

8 tablespoons (113 g) unsalted butter, cubed and frozen for at least 20
minutes

1 cup (240 ml) buttermilk

2 tablespoons (28 g) unsalted butter, melted

In the bowl of the food processor, weigh the flour, then add the
baking powder and salt. Set the bowl on the processor base, place
the metal blade, and cut in the frozen butter, pulsing 12 times. Add

the buttermilk all at once and process just until a shaggy dough
forms, only a minute or so.
Empty the dough, floury bits, and loose flour from the processor

work bowl onto the counter. Use a bench scraper to gather the
dough, pressing along the sides and patting the top gently, lifting and
folding the dough over and patting it down, and evening the sides
with the bench scraper. Continue to fold and pat 4 or 5 times, until a
cohesive mass emerges. Press it out to a ½-inch thickness using

your fingertips or a well-floured rolling pin.
Cut out 24 biscuits with a 1½-inch round cutter, or use the bench