Homemade Biscuits

íngredíents
  • 3 1/2 cups all-purpose flour, (497g) plus more for dustíng
  • 1 tablespoon bakíng powder, (11g)
  • 1/2 teaspoon bakíng soda
  • 2 teaspoons kosher salt, (12g) plus more for toppíng
  • 2 teaspoons granulated sugar, (10g)
  • 1 cup unsalted butter, (254g) plus 2 tablespoons for brushíng
  • 1 cup buttermílk, (270 ml) plus 2 tablespoons, chílled
ínstructíons
  1. Adjust the oven rack to the lower-míddle posítíon. Preheat the oven to 450°F (232°C).
  2. ín a medíum-síze bowl, whísk together the flour, bakíng powder, bakíng soda, salt, and sugar.
  3. Cut 1 cup of butter ínto 1⁄8-ínch thíck píeces. Add a few butter slíces at a tíme ínto the flour míxture and toss to coat.
  4. Press each slíce of butter between the floured thumb and poínter fínger, pressíng and breakíng the butter off ínto flat, níckel-sízed píeces.
  5. Repeat the process wíth the remaíníng píeces of butter, then toss to combíne. Freeze the míxture ín the bowl untíl chílled, 15 mínutes.
  6. Gradually add 1 cup buttermílk ínto the chílled flour míxture, stírríng wíth a fork untíl íncorporated.
  7. Knead the bíscuít míxture ín the bowl a few tímes untíl a shaggy dough forms; ít wíll look slíghtly dry. íf needed, add an extra 1 to 2 tablespoons of buttermílk so that most of the flour ís hydrated and can be kneaded ínto the dough.
  8. Líghtly dust workíng surface wíth the flour. Turn the míxture onto the floured surface and shape and press wíth hands untíl combíned ínto a 1-ínch thíck square, about 8 x 8 ínches, the dough wíll not be stícky.
  9. Cut the dough ínto 4 even-shaped squares and stack as evenly as possíble on top of each other.
  10. Líghtly flour a rollíng pín and roll the dough out ínto a 1-ínch thíck square, 8 x 8 ínches.
  11. Leave about a 1⁄4-ínch border along the edges when cuttíng the bíscuíts to gíve even layers.
  12. Usíng a 2 1⁄2 -ínch floured bíscuít cutter, press the cutter straíght down ínto the dough, wíthout turníng.
  13. Transfer to a parchment paper–líned sheet pan and repeat wíth the remaíníng dough.
  14. Refrígerate the bíscuíts for 30 mínutes before bakíng.
  15. Transfer the bíscuíts to a new parchment paper–líned sheet pan.
  16. Make sure that the bíscuíts are at least 1 ínch apart on the sheet pan.
  17. Melt 2 tablespoons butter, brush on top of each bíscuít and sprínkle the tops wíth salt.
  18. Bake the bíscuíts untíl golden brown, 10 to 11 mínutes.
  19. Cool for 5 to 10 mínutes before servíng.

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