MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Leon's Buttermilk Biscuits
Categories: Breads, Dairy
Yield: 12 Servings
6 c A-P flour (720 g)
1/3 c Baking powder (68 g)
1 tb Kosher salt (14 g)
1/2 ts Fresh ground pepper (2 g)
2 tb Granulated sugar (26 g)
1 c Unsalted butter (227 g)
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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