Featherweight Buttermilk Biscuits
Source of Recipe
TNT Recipeletter
List of Ingredients
2 cups unbleached all-purpose flour
1 tablespoon sugar
1 tablespoon cornstarch
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 stick cold unsalted butter, cut into 1/2-inch pieces
3/4 cup chilled buttermilk
Recipe
Preheat oven to 425°F. Sift flour, sugar, cornstarch, baking powder, baking
soda, and salt into a large bowl. Add the butter and cut it into the dry
mixture with a pastry blender, or rub it in with your fingers, until the
mixture resembles a coarse meal; the butter will be in tiny bits and flakes.
Make a well in the center of the dry mixture and add the buttermilk all
at once. Stir, using a few rapid strokes, until the dough forms. Let rest
for 2 minutes. Very lightly oil a baking sheet.
Turn dough out onto a floured work surface. Knead the dough gently, 5 or 6
times, with floured hands, then pat it down to a thickness of 1-inch. Using
a 2-inch-diameter biscuit cutter, cut into rounds and place them on the
baking sheet. Gather and re-roll the scraps and cut them as well.
Bake the biscuits on the center rack of the oven until golden, 13 to 14
minutes. Transfer to a cloth-lined basket and serve at once.
Makes about 12 biscuits
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