• 5/14 Nat Biscuit Day - 3

    From Dave Drum@1:229/452 to All on Friday, May 13, 2022 06:30:09
    May 14 - National Buttermilk Biscuit Day

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Leon's Buttermilk Biscuits
    Categories: Breads, Dairy
    Yield: 12 Servings

    720 g (6 c) A-P flour
    68 g (1/3 c) baking powder
    14 g (1 tb) kosher salt
    2 g (1/2 ts) fresh ground
    - pepper
    26 g (2 tb) granulated sugar
    227 g (1 c) unsalted butter
    3 c Buttermilk

    Freeze the butter until it is solid enough to grate on a
    cheese grater. 30 minutes or longer. Dust the frozen
    sticks of butter with flour. Grate the butter into a
    container, cover, and return to the freezer.

    Set the oven @ 400┬║F/205┬║C. Line a baking sheet with
    parchment paper.

    Combine the flour, baking powder, salt , pepper, and
    black pepper in a large bowl and mix together. Add the
    frozen butter and use your hands or a pastry cutter, to
    work in the butter until they are resemble small flecks.
    Like peas. Add the buttermilk and stir until the dough
    is fully hydrated.

    Dust your work surface generously with all-purpose flour
    and turn the dough out onto the surface. Dust the dough
    with a bit of flour. Fold one third of the dough to the
    center then fold the other third on top, much like a
    letter. This "lamination" process is helping create the
    layers. Using a lightly floured rolling pin, roll the
    dough out to a rectangle about 1" thick. Continue this
    process 3 more times. Be careful not to overwork the
    dough. Your ending result should look like a 5" by 12"
    rectangle that is about 1" thick. Cut the dough into
    equal parts and be sure to cut squares! This prevents
    waste.

    Transfer the biscuits to the prepared baking sheet and
    freeze them for one hour. Once solid, remove them and
    wrap with plastic wrap. Continue to let them freeze
    overnight. Baking from frozen allows the dough to create
    more layers of flakes.

    Bake the frozen biscuits for 35 minutes, rotating the
    baking sheet after halfway. They should rise, and be
    golden brown.

    Brush with sorghum butter, and serve!

    RECIPE FROM: https://leoncbrunson.com

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