Ingredients
-
5
-
3
-
1
-
1/4
-
1/2
-
1
-
2
-
3/4
-
-
-
-
-
-
-
Directions
My Best Buttermilk Biscuits, Adapted from Peter Reinhart My sister loves buttermilk biscuits, and this method of letter-folding the dough (like in puff pastry) ensures perfectly flaky layers every time Its an extra step, but it is SO worth it!
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Steps
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1
Done
|
Heat the Oven to 500f and Line a Rimmed Baking Sheet With Parchment. |
|
2
Done
|
Whisk Flours, Baking Powder, Baking Soda, Salt and Sugar in a Large Mixing Bowl. |
|
3
Done
|
Add the Butter Cubes and, Using Your Fingers, Break Them Up Into the Flour Until the Mixture Is Filled With Pea-Sized Bits (you Should Have Definite butter Pieces). Dont Work the Butter Too Hard, It Will Melt the Butter. |
|
4
Done
|
Add the Buttermilk and Stir Until All or Most of the Flour Is Absorbed by the Buttermilk and the Dough Forms a Coarse, Slightly Sticky Lump. |
|
5
Done
|
Turn Out the Dough on a Well-Floured Surface. |
|
6
Done
|
With Floured Hands, Press the Dough Into a -Thick Rectangle. |
|
7
Done
|
Starting from the Shorter Ends, Letter-Fold the Dough. Rotate 90. |
|
8
Done
|
Press Out Again Into a -Thick Rectangle and Repeat the Letter-Folding (again from the new Short Ends). |
|
9
Done
|
Turn Dough 90, Press Out and Fold One More Time. You Will Have Folded a Total of Three Times. |
|
10
Done
|
Press Out Into a -Thick Rectangle. |
|
11
Done
|
Use a Sharp Knife to Cut the Rectangle Into 10 Even Pieces. Do not saw the Dough. If Using a Glass or Biscuit Cutter, Dont Twist Down It Seals All the Edges. |
|
12
Done
|
If You Are Using a Cutter, Youll Be Able to Re-Press the Scraps About Two More Times With Similar Flakiness. |
|
13
Done
|
Place Biscuits on the Sheet, Brush With Buttermilk and Place in the Oven. |
|
14
Done
|
Immediately Drop the Temperature to 450f and Bake 8 Minutes. |
|
15
Done
|
Rotate the Pan 180 and Bake a Further 6 Minutes. |
