Make flaky, cookies can be a great challenge. There are some important rules you need to succeed. First, we must work with cold butter and buttermilk. Secondly, you do not have the dough. And finally, you must put them close together on the baking sheet so they do not have a crisp edge. Here's what you need for 12 wonderful buttermilk biscuits flaky:
4 cups flour
2 TB baking powder
2 tsp. Salt
1 tsp. Baking powder
12 TBScold butter
2 cups cold buttermilk
Preheat oven to 450 degrees.
Blend all dry ingredients together. The mixture of flour in a food processor and add the butter cut into 6 TBS 12 pieces. If the processor is not big enough to work in batches. Pulse the flour a few times, until the flour resembles coarse crumbs. If you do not have a processor with 2 knives or pastry blender. Work with cold butter and stop when your flour resembles coarse crumbs.
Form a well inthe center of the flour. Add the buttermilk. Make sure it is cold and shake the box well. Very gently, transfer the liquid to dry ingredients. Not to manage! You want to combine all the dry ingredients with wet. If you are a little 'more than buttermilk, go ahead and add one at a time ½ TBS. The mixture is and should be - sticky.
Flour a board or large counter. Put the dough on the table and spread it with your fingers. Do not knead, just flatup to about ½ inch thick. Cut biscuits with a biscuit cutter, cookie cutter or large glass. Do not turn your cutting tool in the dough. Aim for a straight cut. They meet all of your remaining dough and repeat the process until you have cut off all cookies.
Place the biscuits on a baking sheet very close together. This will keep them crisp edge and let it get bigger. Bake for 10 to 12 minutes until a little 'browned. Remove from oven and enjoy warm or at room temperature.
For a step-by-step instructional video click here.
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