What does this biscuit have to do with Michelle's Soup Corner? that have to do with biscuits? These are the biscuits that she delivered with her soup a handful of times. I thought my biscuit recipe was good until I had these. They're flaky, crispy, fluffy - all the things a good biscuit should be. Delicious with anything.
Let's Get Started
Ingredients
2 c. all-purpose - unbleached flour
2 Tablespoons sugar
1 teaspoon salt
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1/2 c. (1 cube) of butter, frozen and grated.
3/4 - 1 c. buttermilk (or milk with 1 tsp vinegar added)
3 tablespoons butter, melted (for topping before baking)
Directions
Preheat oven to 450 degrees.
Grate frozen butter and put back in freezer.
In large bowl combine all your dry ingredients, stir together
Add in grated butter from the freezer and mix until crumbly.
Add buttermilk a little at a time, knead until combine.
Roll out on a lightly floured surface - roll into rectangle.
Fold dough in thirds, roll out and fold in thirds again.
Flatten or roll to about 3/4 inch thick (pretty thick) and use a sharp cookie cutter or biscuit cutter to cut out shapes. If you don't have that, you can use a sharp nice to cut into squares.
Line cookie sheet with parchment paper (or leave ungreased)
Take 3 Tablespoons of melted butter in a bowl, dip each biscuit bottom and top in the butter and place on cookie sheet.
Bake at 450 degrees for 12-15 minutes until tops are golden brown.
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