Yankie Buttermilk Biscuits
Added by jenfuchigami | Thu 11 Apr 2013 @ 20:51
In the US, biscuits are a type of scone. Moist, fluffy and buttery. Best eaten while still warm and fresh out of the oven, they are often served with savory things like fried chicken, on top of a chicken pot-pie filling or slathered with gravy. I like them with some butter and jam or honey.
I’ve struggled in the past trying to get biscuit that is light and fluffy and finally have the perfect recipe. I had a bag of “00” pasta flour on the counter to make some noodles and had a sudden inspiration (and craving) to try a batch of buttermilk biscuits with the flour. My theory was that the finely ground flour would be perfect to create the light as a feather texture needed for the perfect biscuit. The result?...
…Amazing! The flour worked like a charm. That along with another little trick where I put the flour/butter into the freezer for 10 minutes resulted in the perfect buttermilk biscuits. The minute they come out of the oven (and before I share them with anyone else), I break one open, slather some butter and jam on it and gobble it up. Chef’s gotta taste them first to make sure they are okay right? Hehe.
280 grams (2 1/4 cups) type ‘00’ pasta flour
1 1/2 tablespoons sugar
1 tablespoon baking powder
3/4 teaspoon table salt
3/4 teaspoon baking soda
125 grams (9 tablespoons) chilled unsalted butter, cut into small cubes
175 ml (3/4 cup) buttermilk, cold
2 tablespoons buttermilk (to brush on top of biscuits before baking)
1. Preheat oven to 200 C (400 F) and cover baking sheet with parchment paper.
2. Whisk flour, sugar, baking powder, salt and baking soda in large bowl. Using fingertips or a pastry blender, work butter into dry ingredients until the mixture resembles a coarse meal and put the bowl with the butter/flour mixture in freezer for 10 minutes so the butter hardens and chills a bit before baking. You want the butter and everything cold to help create those flaky layers in the biscuit.
3. Take chilled butter/flour mixture out of the refrigerator and add cold buttermilk and stir until large clumps form. Using your hands knead the mixture very briefly until it just holds together. This step should only take a few minutes – do not over work the dough. The dough will be very sticky and clumpy.
4. To form biscuit rounds: Transfer dough to floured counter and pat out until 1/2 to 3/4-inch thick. Using a round cutter press straight down (do not twist) and transfer rounds to prepared baking sheet, spacing two inches apart.
5. To drop biscuits: Drop 1/4-cup balls of dough onto baking sheet, spacing two inches apart.
6. Brush tops of biscuits with milk before putting the tray into the oven to bake
7. Bake until biscuits are golden brown on top, about 12 to 15 minutes. Serve warm out of the oven with some butter, jam, honey, gravy, clotted cream, golden syrup…or whatever you prefer on it. Enjoy!