buttermilk
biscuits.
Flakey, tender, buttery, lightly tangy buttermilk biscuits Serve with butter, jam, fried chicken, gravy, etc.
Ingredients:
420g unbleached all-purpose flour, plus more for dusting.
25g baking powder.
1/4 tsp baking soda.
8g kosher salt.
20g sugar.
160g unsalted cultured buttr.
250g buttermilk, cold.
egg wash:
1 egg
1 tbsp buttermilk.
honey butter:
230g unsalted butter, cold.
100g honey or maple syrup.
1 tbsp dried red chili flakes.
1 tsp tabasco or any vinegar based hot sauce.
kosher salt.
Equipment:
food processor.
9x13” baking sheet.
mixing bowl.
bench scraper.
rolling pin.
Yield:
8-12 biscuits.
Execution:
mix.
Preheat your oven to 425°F, cut the butter into 1cm cubes, place into a freezer for 5 minutes.
In a mixing bowl whisk together, flour, baking powder, baking soda, salt and sugar. Add everything to a food processor.
Add the butter to the food processor and pulse in short bursts until pea-sized balls of butter are formed.
Transfer to a mixing bowl, slowly stream all of the buttermilk into the bowl, while mixing with a spatula. Mix until everything is barely combined and the dough is still dry and shaggy.
Cover the bowl with plastic wrap and let rest for 5 minutes in the fridge.
2. laminating.
Place the dough onto an unfloured work surface and knead until the dough forms together.
Roll the dough into a evenly flat rectangle, using a bench scraper cut it into 3 sections lengthwise and place each section on top of one another.
Roll out again into a rectangle and cut into 3 sections widthwise, place each section on top of one another. Wrap the the entire mass in plastic wrap and place into the fridge for 5 minutes.
Remove from the fridge, take off the plastic wrap, place onto a lightly floured work surface, flatten into a 2cm thick rectangle.
Using a sharp knife, cut the edges to make an even rectangle and cut into 8-12 squares. A sharp knife will prevent the cut edges from closing and becoming flat when baked, clean flat edges will encourage rise.
3. baking.
Place all the cut biscuits onto a baking sheet lined with parchment and place the entire tray into the freezer for 10 minutes.
Whisk the egg wash together and lightly brush a top of each biscuit and place into the oven to bake for 18-20 minutes, or until golden brown on top.
Serve immediately.
4. honey butter.
Add the honey to a small saucepan and bring to a boil over medium-high heat.
The honey will become very runny and then start to bubble heavily, be careful not to burn. Once the honey starts forming large bubbles, cut the heat and slowly whisk in cold cubes of butter, once all the butter in incorporated, add the chili flakes and tabasco. Season to taste.