Carla Hall's Flaky Buttermilk Biscuits
Best biscuit recipe with detailed teaching video....
Flaky Buttermilk Biscuits
RECIPE COURTESY OF CARLA HALL
Level: Intermediate
Total: 50 min
Active: 15 min
Yield: Makes about 15 (2-inch round) or 8 (2 1/2-inch round) biscuits
Ingredients
8 tablespoons (1 stick) cold unsalted butter, plus some softened butter for the pan
2 1/2 cups all-purpose flour, plus more for the dough
1 tablespoon baking powder
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups whole fat, cold, cultured buttermilk
2 tablespoons vegetable shortening
Nonstick cooking spray
Directions
Brush softened butter on a sheet pan.
In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda. Set aside.
In a large glass measuring cup measure the buttermilk. Add the shortening. With an immersion blender on high, blend the shortening into the buttermilk until smooth.
Using a box grater, grate the cold butter into the flour. Toss until all of the pieces are coated. Lightly pinch the butter pieces into the flour.
Lightly coat your work surface with nonstick cooking spray, then flour. (The spray keeps the flour in place.) Add the buttermilk/shortening mixture to the flour/butter mixture. Gently mix the dough with a rubber spatula until there are no dry bits of flour left. The dough should be slightly sticky.
Transfer dough to the prepared work surface. Lightly coat your hands with flour and gently press the dough with the palms of your hands to form it into a smooth flat rectangle, 1/2-inch thick. Sprinkle the dough with flour, then fold it into thirds (like a letter). Pat the dough out again, sprinkle with a little flour, and fold it into thirds again. Turn the dough 90 degrees (this time folding in the open ends first.) Repeat one more time. Dough should no longer be sticky.
With a floured 2- or 2 1/2- inch biscuit cutter, cut out dough rounds. Flip the rounds over so that the smooth sides that were against the work surface face up and place on the prepared pan, 1-inch apart. Stack the scraps and press and cut again. Refrigerate until cold, about 15 minutes.
Preheat the oven to 450 degrees F. Bake until the tops are golden brown and crisp, about 16 minutes. Let cool 5 minutes before serving hot.
Cook’s Note
You can let the biscuits cool completely, then freeze them for up to 2 months. To serve, thaw them and then bake in a 350 degrees F oven until toasted and warm. If only fat-free buttermilk is available, you can substitute it with a combination of 1 cup of full fat sour cream and 1/2 cup of whole milk.
= new reply since forum marked as read
Thank you.