
{Buttermilk Biscuits}
Adapted from Alton Brown
2 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons butter, plus 1 tablespoon melted butter for brushing tops of biscuits
2 tablespoons shortening
1 cup buttermilk, chilled
Preheat the oven to 450 degrees.
In a large mixing bowl, combine flour, baking powder, baking soda and salt. Cut 2 tablespoons of butter and 2 tablespoons of shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that there is a small space inbetween. Reform scrap dough, working it as little as possible and continue to cut them with the biscuit cutter. (Biscuits from the second time around will not be quite as light as those from the first, but hey, that's life.) Brush with melted butter and place in the 450 degree oven for 15 to 20 minutes (or until tall and golden on top).
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