Add buttermilk and mix JUST until combined. It appears on the dry side, add a little more buttermilk. This must be very wet. Turn out the dough on a floured board.
Gently, gently PAT with around 1/2 "thick till. Dough (do not roll with a rolling pin) is approximately 5-fold Fold the dough, gently press down on the dough to 1 inch thick. Use a round cutter cut into the bullet. You gently knead the scraps together and make a few more, but they can not be anywhere near as good as the first ones. The soft side of a cookie sheet-like, put them touching each other. Place biscuits If the "grumpy" if you want to party, put 1 inch biscuits close together, put them on the outside-it will not rise as high. Approximately 10-12 minutes-biscuit on top and bottom will be a beautiful light golden brown. cook
Do not Overbake.
Note: The actual biscuits for the key components, but do not have the dough processing. Hard biscuit dough as little as possible, or will need to be addressed. I overmixing material and have less chance to stay in the cold, because a food processor, which produces superior biscuits were found. In addition, you need to gently pat the dough with your hands. Rolling a hard biscuits with a rolling pin, resulting in a guaranteed way to stimulate gluten.
Note 2: If you make these biscuits, cut them, place them on a cookie sheet and freeze them up to a month.
If you want fresh biscuits, only about 450 ° F for 20 minutes, put them frozen cookie sheet and bake.
2 cups unbleached all-purpose flour, plus more for dusting the board (if you can get White Lily flour, your biscuits will be even better)
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)
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