Freezing And Preserving Recipes
Buttermilk Biscuits
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Made with a combination of grated cold butter for flavor and vegetable shortening for tenderness, Carla Hall's biscuits owe their towering, flaky layers to her classic laminating technique.
Ingreadient
- 2 ⅓ cup all-purpose flour (such as King Arthur) (about 11 3/8 ounces), plus more for dusting
- 1 tablespoon baking powder
- 1 teaspoon granulated sugar
- 1 teaspoon fine sea salt
- ½ teaspoon baking soda
- 2 tablespoons vegetable shortening (about 3/4 ounces)
- ½ cup unsalted butter (4 ounces), frozen or very cold
- Cooking spray
- 1 ⅓ cup buttermilk, chilled (or substitute 1 cup low-fat buttermilk plus 1/3 cup sour cream)
Direction
- Whisk together flour, baking powder, sugar, salt, and baking soda in a large bowl. Add shortening; using your fingertips, pinch and work shortening into flour mixture until mixture resembles coarse cornmeal. Grate butter using large holes of a box grater into flour mixture. Toss and pinch quickly with your fingers until all butter pieces are well-coated in flour mixture, about 30 seconds.
- Lightly spray work surface with cooking spray, and sprinkle with flour. (Spray keeps flour in place.) Add buttermilk to flour mixture in bowl, and stir together to form a shaggy, sticky dough with no dry flour remaining. Turn dough out onto prepared work surface. Lightly coat hands with flour; gently pat dough using heels of hands to form a 1/2-inch-thick rectangle (about 11 x 7 1/2 inches). Fold rectangle into thirds (like folding a letter). Repeat process of patting and folding 2 times.
- Preheat oven to 450°F. Using a lightly-floured 2 1/4-inch round cutter, cut dough, stacking, reshaping, and cutting scraps until all dough is used. Turn dough rounds smooth side up; arrange 3/4 inch apart on a baking sheet lined with parchment paper. Refrigerate, uncovered, until cold, about 15 minutes.
- Bake chilled dough in preheated oven until tops are golden brown and lightly crisped, 16 to 20 minutes. Let biscuits cool on pan 5 minutes.
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