I'm from the North...about as north as most Americans care to venture. A little famous town called Brookline, Massachusetts, where Paul Revere and William Dawes shouted a few noteworthy words about some red coats, and Joe and Rose Kennedy raised their young. For whatever reason, I liken biscuits with the South, and I was never quite the biscuit "gal" until recently....until I met this amazing, light, flaky biscuit that I am about to share with you. You may never eat Pillsbury again!
Preheat oven to 425 degrees.
Ingredients:
15 oz. AP flour
2 tsp. Baking Powder
1/2 tsp. Baking Soda
1 1/2 tsp. Kosher Salt
3/4 ounces (by weight) granulated sugar
5 1/4 oz. Unsalted Butter (that's about a stick and a 1/4 of butter), cut up in small cubes and frozen
9 oz. Buttermilk
Instructions:
1. Add all dry ingredients to the mixer with the paddle attachment and mix on low.
2. Add the frozen butter on low and mix until the mixture resembles peas and cornmeal.
3. Add the buttermilk slowly to blend. Batter will be slightly dry.
4. Form a ball.
5. On a lightly floured surface, shape into a flat (1 inch thick) rectangle and cut squares by cutting down the middle, then cutting the individual squares.
6. Put on a parchment-lined baking sheet.
7. Freeze for 20 minutes.
8. Brush with egg wash (whole egg, scrambled).
9. Put another baking sheet underneath. The oven is hot, and we don't want the bottoms to burn.
10. Bake until golden brown, turning after about 10 minutes.
11. Let cool slightly and ENJOY!
yummy!!!!!
ReplyDelete