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Blitz Buttermilk Biscuits

Source of Recipe


From "Crust and Crumb" by Peter Reinhart






List of Ingredients



• 3-1/2 cups unbleached all-purpose flour
  
• 1 tsp salt
  
• 2 tsp baking powder
  
• 1/4 tsp baking soda
  
• 1-1/2 cups unsalted butter, cold
  
• 1-1/2 cups buttermilk, cold
  






Instructions



1. Sift the flour, salt, baking powder and baking soda together into a mixing bowl. Use a knife or pastry cutter to chop the butter into pieces about the diameter of a quarter. Toss them into the flour and mix with your hands, lightly rubbing the flour and butter into each other between your fingers (do not let your fingertips rub against each other, or the friction will melt the butter). Work the dough just until the butter pieces are down to the diameter of dimes and are coated by the flour mixture.
   
   
2. Stir the buttermilk into the flour mixture, just until all the ingredients are gathered and form a dough ball.
   
   
3. Line a sheet pan with parchment paper. Lightly dust the work surface with flour, and roll the dough in it. Dust the counter again and roll out the dough with a rolling pin into a rectangle that is 3/4-inch thick. Using a pastry cutter or scraper, peel the dough up from the counter and fold it, like a letter, into thirds. Give it a one-quarter turn. Flour the counter and the top of the dough and roll it out again 3/4-inch thick. Peel it up again and fold it into thirds. Transfer the dough to the prepared pan. Cover it with plastic wrap or enclose the pan in a plastic bag, and refrigerate for 20 minutes.
   
   
4. Remove the dough and roll it out again 3/4-inch thick. Fold it in thirds, give it a one-quarter turn, and roll it out one final time, again 3/4-inch thick. Use a knife to cut the dough into 2 x 2 x 2-inch triangular pieces, or use a cookie or biscuit cutter and cut the dough into rounds. Place the biscuits about 1-inch apart on the parchment-lined sheet pan. Cover them and refrigerate them for at least 20 minutes.
   
   
5. Preheat the oven to 500º F. Brush the tops of the biscuits with melted butter or buttermilk. Place them in the oven and reduce the heat to 375º F. Bake the biscuits for 12 to 15 minutes, or until they are lightly browned and golden all around (not white or creamy, or the inside will be doughy). Allow them to cool for 5 minutes, and serve while still warm.
   
   Makes 12 to 24 biscuits.