Buttermilk
Biscuits
Ingredients
1/2 cup cold butter
2 1/4 cups self-rising soft-wheat flour
1 1/4 cups buttermilk
Self-rising soft-wheat flour
2 tablespoons melted butter
Preparation
1. Cut butter with a sharp knife or
pastry blender into 1/4-inch-thick slices. Sprinkle butter slices over flour in
a large bowl. Toss butter with flour. Cut butter into flour with a pastry
blender until crumbly and mixture resembles small peas. Cover and chill 10
minutes. Add buttermilk, stirring just until dry ingredients are moistened.
2. Turn dough out onto a lightly floured
surface; knead 3 or 4 times, gradually adding additional flour as needed. With
floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5
inches). Sprinkle top of dough with additional flour. Fold dough over onto
itself in 3 sections, starting with 1 short end. (Fold dough rectangle as if
folding a letter-size piece of paper.) Repeat entire process 2 more times,
beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5
inches).
3. Press or pat dough to 1/2-inch
thickness on a lightly floured surface; cut with a 2-inch round cutter, and
place, side by side, on a parchment paper-lined or lightly greased jelly-roll
pan. (Dough rounds should touch.)
4. Bake at 450° for 13 to 15 minutes or
until lightly browned. Remove from oven; brush with 2 Tbsp. melted butter.
No comments:
Post a Comment