Lundy's Ultimate Biscuits
Source of Recipe
RecipeLink
Recipe Introduction
LUNDY'S
Reminiscences and Recipes from Brooklyn's Legendary Restaurant
by Robert Cornfield with recipes and food notes by Kathy Gunst
List of Ingredients
1 1/2 cups plus 3 tablespoons all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
4 tablespoons unsalted butter
4 tablespoons shortening
1/2 cup milk
Recipe
Preheat the oven to 375 degrees.
Sift the flour, baking powder, sugar, and salt into a large bowl. Stir well. Cut the butter and shortening into small pieces and add to the flour mixture. Using your hands or a pastry blender, crumble the fat into the flour mixture until the butter and shortening are pea-sized pieces and the mixture resembles coarse cornmeal. Add the milk and mix the dough just until it comes together; be careful not to overmix.
Knead the dough gently on a lightly floured work surface. Roll out the dough 1/2 inch thick; this is a crucial step in making successful biscuits. If you roll the dough out too thin, the biscuits will be dry and overcooked. If you roll it out too thick, they won't cook properly. Using a 2-inch biscuit cutter, or a 2-inch-wide glass, cut out the biscuits and place on an ungreased baking sheet. Roll out the scraps 1/2 inch thick and cut any additional biscuits. Bake for 14 to 15 minutes, or until the biscuits are golden brown. Serve hot.
makes 14.
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