| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Breads |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
All-purpose flour |
| 1/2 |
c |
Cake flour |
| 1/2 |
ts |
Salt |
| 2 |
ts |
Baking powder |
| 1/2 |
c |
Cold unsalted butter |
| 34 |
c |
Buttermilk or more |
INSTRUCTIONS
Preheat the oven to 450F; set rack in middle level. Prepare biscuit dough.
COMBINE THE FLOURS, salt and baking powder in a mixing bowl and stir well
to mix. Rub in the butter by hand or with a pastry blender until the
mixture is mealy. Stir in 3/4 cup of the buttermilk with a fork and
continue stirring gently until the dough begins to hold together. (If the
dough is dry, add more buttermilk, 1 tablespoon at a time.) Sprinkle the
work surface generously with flour and scrape the dough onto it. Fold the
dough over on itself two or three times. Use the dough immediately . Pat
dough into a 6-by-12- inch rectangle and cut into eight 3-inch biscuits
with a sharp, floured knife. Transfer to a parchment-lined cookie sheet.
Paint tops with buttermilk. Bake for 10 to 15 minutes, until well risen and
golden.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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