Tuesday, January 13, 2015

Flaky Buttermilk Biscuits

I have been making biscuits for a long time.

But I never seemed to be able to achieve that flakiness that other people were getting with their biscuits.  And I wanted it.  My biscuits have always been good, but I wanted them to be flaky and decadent like a pastry.  Which is when it dawned on me that if I want them to be flaky like a pastry, I should fold the dough like a pastry.  Duh!

You can probably achieve flaky biscuits with any recipe you like, as long as you fold the dough correctly.  

First, you roll (or pat) the dough out til it is about 1/4" thick, then you'll fold it into thirds (like you fold a business letter) over the middle.  Then roll (or pat) it out to 1/4" thickness again and repeat the folding.  Then you just roll (or pat) out your dough again and cut out your biscuits.  

They'll be flaky and delicious!














Flaky Buttermilk Biscuits

Ingredients:

2 c. flour
3 tsp baking powder
1 Tbs sugar
1 tsp salt
1/2 c. cold butter
3/4 c. buttermilk

Directions:

Preheat oven to 450.

Sift together the flour, sugar, baking powder, and salt.  Cut in the butter with a pastry cutter until it resembles coarse crumbs.  Add the buttermilk and mix with a wooden spoon until thoroughly combined (knead slightly with hands if needed).

Roll (or pat) the dough out til it is about 1/4" thick. Fold the dough into thirds, from each side (like you fold a business letter) over the middle.  Roll (or pat) it out to 1/4" thickness again and repeat the folding.  Roll (or pat) out the dough again and cut out your biscuits (I use a 2" cutter).  

Bake 10-12 minutes or until golden.

Enjoy!

No comments:

Post a Comment