Ingredients :
- Nonstick cooking spray
- Dough
- 2 cups unbleached all-purpose flour (10 ounces)
- 1 tablespoon double-acting baking powder
- 1 tablespoon granulated sugar
- 1 teaspoon table salt
- 1/2 teaspoon baking soda
- 4 tablespoons unsalted butter (cold), cut into 1/4-inch cubes
- 1 1/2 cups buttermilk cold, preferably low-fat
To Form and Finish Biscuits
- 1 cup unbleached all-purpose flour (5 ounces), distributed in rimmed baking sheet
- 2 tablespoons unsalted butter , melted
Instructions :
- Adjust oven rack to middle position and heat oven to 500 degrees.
- Spray 9-inch round cake pan with nonstick cooking spray; set aside.
- Generously spray inside and outside of 1/4 cup dry measure with nonstick cooking spray.
- For the dough: In food processor, pulse flour, baking powder, sugar, salt, and baking soda to combine, about six 1-second pulses.
- Scatter butter cubes evenly over dry ingredients; pulse until mixture resembles pebbly, coarse cornmeal, eight to ten 1-second pulses.
- Transfer mixture to medium bowl. Add buttermilk to dry ingredients and stir with rubber spatula until just incorporated (dough will be very wet and slightly lumpy).
- To form and bake biscuits:Using 1/4 cup dry measure and working quickly, scoop level amount of dough; drop dough from measuring cup into flour on baking sheet (if dough sticks to cup, use small spoon to pull it free).
- Repeat with remaining dough, forming 12 evenly sized mounds.
- Dust tops of each piece of dough with flour from baking sheet.
- With floured hands, gently pick up piece of dough and coat with flour; gently shape dough into rough ball, shake off excess flour, and place in prepared cake pan.
- Repeat with remaining dough, arranging 9 rounds around perimeter of cake pan and 3 in center. Brush rounds with hot melted butter, taking care not to flatten them.
- Bake 5 minutes, then reduce oven temperature to 450 degrees; continue to bake until biscuits are deep golden brown, about 15 minutes longer.
- Cool in pan 2 minutes, then invert biscuits from pan onto clean kitchen towel; turn biscuits right-side up and break apart.
- Cool 5 minutes longer and serve.
- Nonstick cooking spray
- Dough
- 2 cups unbleached all-purpose flour (10 ounces)
- 1 tablespoon double-acting baking powder
- 1 tablespoon granulated sugar
- 1 teaspoon table salt
- 1/2 teaspoon baking soda
- 4 tablespoons unsalted butter (cold), cut into 1/4-inch cubes
- 1 1/2 cups buttermilk cold, preferably low-fat
To Form and Finish Biscuits
- 1 cup unbleached all-purpose flour (5 ounces), distributed in rimmed baking sheet
- 2 tablespoons unsalted butter , melted
Instructions :
- Adjust oven rack to middle position and heat oven to 500 degrees.
- Spray 9-inch round cake pan with nonstick cooking spray; set aside.
- Generously spray inside and outside of 1/4 cup dry measure with nonstick cooking spray.
- For the dough: In food processor, pulse flour, baking powder, sugar, salt, and baking soda to combine, about six 1-second pulses.
- Scatter butter cubes evenly over dry ingredients; pulse until mixture resembles pebbly, coarse cornmeal, eight to ten 1-second pulses.
- Transfer mixture to medium bowl. Add buttermilk to dry ingredients and stir with rubber spatula until just incorporated (dough will be very wet and slightly lumpy).
- To form and bake biscuits:Using 1/4 cup dry measure and working quickly, scoop level amount of dough; drop dough from measuring cup into flour on baking sheet (if dough sticks to cup, use small spoon to pull it free).
- Repeat with remaining dough, forming 12 evenly sized mounds.
- Dust tops of each piece of dough with flour from baking sheet.
- With floured hands, gently pick up piece of dough and coat with flour; gently shape dough into rough ball, shake off excess flour, and place in prepared cake pan.
- Repeat with remaining dough, arranging 9 rounds around perimeter of cake pan and 3 in center. Brush rounds with hot melted butter, taking care not to flatten them.
- Bake 5 minutes, then reduce oven temperature to 450 degrees; continue to bake until biscuits are deep golden brown, about 15 minutes longer.
- Cool in pan 2 minutes, then invert biscuits from pan onto clean kitchen towel; turn biscuits right-side up and break apart.
- Cool 5 minutes longer and serve.
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