Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
7 tablespoons unsalted
butter, chilled in freezer and cut into thin slices
3/4 cup cold buttermilk
2 tablespoons buttermilk
for brushing
Directions:
1.
Preheat oven to
425 degrees F (220 degrees C).
2.
Line a baking
sheet with a silicone baking mat or parchment paper.
3.
Whisk flour,
baking powder, salt, and baking soda together in a large bowl.
4.
Cut butter into
flour mixture with a pastry blender until the mixture resembles coarse crumbs,
about 5 minutes.
5.
Make a well in
the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until
just combined.
6.
Turn dough onto a
floured work surface, pat together into a rectangle.
7.
Fold the
rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten
back into a rectangle. Repeat twice more, folding and pressing dough a total of
three times.
8.
Roll dough on a
floured surface to about 1/2 inch thick.
9.
Cut out 12 biscuits
using a 2 1/2-inch round biscuit cutter.
10. Transfer biscuits to the prepared baking sheet. Press
an indent into the top of each biscuit with your thumb.
11. Brush the tops of biscuits with 2 tablespoons
buttermilk.
12. Bake in the preheated oven until browned, about 15
minutes.
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