MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Small-Batch Buttermilk Biscuits
Categories: Five, Breads
Yield: 4 Servings
2 c A-P flour (255 g)
1 tb Baking powder
1 ts Kosher salt
6 tb Unsalted butter; cold,
- in 1/2" cubes, plus:
Butter; room temperature,
- for greasing pan
3/4 c Buttermilk (180 ml); cold
- more as needed
1 lg Egg
In a medium bowl, whisk the flour, baking powder, and salt to
combine. Add the cold cubed butter, and toss until each cube is
well coated with flour. Using your hands or a pastry cutter, cut
the butter into the flour until the mixture resembles a coarse
meal.
Make a well in the center of the bowl, and pour in the buttermilk.
Use your hands or a silicone spatula to mix the ingredients
together until they form a homogenous dough. It will look quite
shaggy. If the dough is not coming together, add more buttermilk by
tablespoons.
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Toward the end of chilling, heat the oven to 400°F/205°C.
Butter a 9" square baking pan, a 9" round cake pan, an oven-safe
skillet or a baking sheet.
On a lightly floured surface and using floured hands, pat the dough
into a rectangle 1/2" thick. Fold the dough in quarters. Using
floured hands, pat the dough out again to a square about 1-1/4"
thick.
Cut the square of biscuit dough into four even pieces. Transfer
the biscuits to the prepared pan in a cluster, with about 1/2" of
space between each biscuit.
In a small bowl, whisk the egg with 1 tb water. Brush the egg wash
over the surface of the biscuits, and bake until deeply golden
brown on top, 25 to 30 minutes. Cool at least 10 minutes before
carefully separating and serving.
Recipe by Erin Jeanne McDowell
Recipe FROM:
https://cooking.nytimes.com
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