recipes
Buttermilk Biscuits
Makes 12 biscuits
Buttermilk Biscuits
Makes 12 biscuits
The quintessential all-purpose biscuit that works just as well on the side with a plate of AirFried Chicken as it does as a foundation for Strawberry Shortcakes.
Nutritional information per biscuit:Calories 260 (73% from fat)
carb. 17g
pro. 2g
fat 19g
sat. fat 8g chol. 31mg sod. 304mg
calc. 23mg
fiber 1g
carb. 17g
pro. 2g
fat 19g
sat. fat 8g chol. 31mg sod. 304mg
calc. 23mg
fiber 1g
Ingrédients
- non stick cooking spray
- 2¼cups unbleached, all-purpose flour
- ¾cup cake flour
- 1tablespoon cream of tartar
- 2teaspoons baking soda
- ¼teaspoon granulated sugar
- 1teaspoon kosher salt
- ¼teaspoon freshly ground black pepper (omit if making for
- a sweet recipe)
- 9tablespoons unsalted butter, cold and cubed
- 1cup buttermilk
- 2tablespoons unsalted butter, melted
Preparation
- 1. Coat the Baking Pan lightly with nonstick cooking spray.
- 2. Put both flours, cream of tartar, baking soda, sugar, salt and pepper,
- if using, into the work bowl of a food processor fitted with the metal
- chopping blade. Process to sift ingredients for about 10 seconds.
- Add the cold butter and pulse until butter resembles the size of peas.
- 3. With the machine running, add the buttermilk, and process until JUST
- incorporated. The dough will be quite sticky. Remove the dough from
- the work bowl and place onto a well-floured surface. Knead lightly by
- hand and form into a log.
- 4. Cut the log into 12 equal pieces. Form each piece into a round;
- place it onto the prepared Baking Pan.
- 5. Select Bake at 450°F for 10 minutes. Once the oven is preheated,
- place the biscuits into the oven in rack position 2.
- 6. Biscuits should be evenly golden brown when ready. Remove from
- oven and brush with melted butter immediately.