Buttermilk Biscuits
Time:
Yield: serves 12
Ingredients
4 cups all-purpose flour
2 tbsp. baking powder (tsp?)
1 tsp. baking soda
2 tbsp. sugar
2 tsp. salt
1 cup unsalted butter (2 sticks) cold, cut into bits, plus 4 tbsp melted
1 ½ cups low-fat buttermilk
Directions
Preheat oven to 450 degrees. In a food processor, pulse flour, baking powder, baking soda, sugar and salt to combine. Add cold butter; pulse until mixture is the texture of coarse meal, with a few pea-size pieces of butter remaining. Add buttermilk; pulse just until dough is moistened, 2 to 3 times.
Turn dough onto a lightly floured work surface; knead just to combine (do not overwork). Roll with a floured rolling pin (or pat with hands) to a 3/4 inch thickness. Cut out rounds with a floured 2 ½ inch round biscut cutter.
Transfer to a baking sheet, 1 ½ inches apart. (Re-roll and cut scraps only once.) Brush top and sides of rounds with melted butter. Bake until biscuits are puffed and golden, 12 to 15 minutes. Serve warm or at room temperature.
To freeze: After step 2, place dough rounds on a baking sheet lined with waxed paper, and brush with melted butter. Freeze until solid, then place in a resealable plastic freezer bag and store in freezer up to 2 months.
To Bake from Frozen: Place frozen dough rounds, buttered side up on a large baking sheet; bake at 450 degrees until biscuits are puffed and golden, 20 to 25 minutes.
11/01/2008