/ck/ - Food & Cooking

Mile-High Buttermilk Biscuits

Doge
2 cups (10 oz) all-purpose flour 283 g
1 T baking powder
1 T sugar
1 tsp salt
1/2 tsp baking soda
4 T cold butter, 1/4" cubes
1 1/2 C cold buttermilk

AP flour, about a cup on a plate to roll biscuits in
2 T butter, melted, to brush on top

Oven to 500 F. Grease 9" round cake pan & a 1/4-cup disher (#16)

Flour, baking powder, sugar, salt and baking soda to the bowl of food processor. Pulse seven timesto combine. Scatter the butter evenly over the dry ingredients then pulse 8-10 times, or until the mixture resembles coarse cornmeal. Dump the contents of the food processor into a large bowl and add the buttermilk. FOLD with a rubber spatula just until everything is incorporated (the dough will be quite wet and sticky and somewhat lumpy).

Using the #16 disher and working quickly, scoop level 1/4 cup mounds of dough and drop them into the flour on the plate. roll them in flour and gently shape it into a rough ball. Shake off the excess flour and place in the prepared cake pan. Repeat with the remaining mounds of dough, fitting 9 biscuits around the outer edge of the pan and 3 in the middle.

Gently brush the top of each biscuit with some of the melted butter (don’t press down and flatten them). Bake for 5 minutes, then reduce the oven temperature to 450 F and continue baking for another 13-15 minutes, or until the biscuits are deep golden brown. Remove the pan from the oven and let the biscuits cool for 2 minutes, then invert them onto a clean kitchen towel. Flip the biscuits over and break them apart. Allow to cool 5 minutes longer before serving.

(Note: Store leftovers in a resealable plastic bag and reheat at 475 F for 5-7 minutes.)

Ha! Leftovers. As if.

GOAT biscuit recipe.

Sausage gravy: open a fucking can.