Time prep: 15 min.
Bake time: 20min. @ 425 degrees F.
Makes:
3c. of A.P. flour
2 frozen sticks of butter
2/3c. buttermilk
2 eggs
1 tsp. salt
1 tsp. sugar
1/2tsp. baking soda
2 tsp. baking powder
You will need a square baking dish
size:
Directions:
To make this the fluffiest biscuit possible, I want to start with sifting the flour, and it can be the flour that you have in your pantry. Most people use All Purpose so that's fine.
over a big mixing dish sift the dry ingredients.
Take the frozen butter out and cut 1 in 1/2 and save it for the baking dish
Grate the rest of the butter into the dry ingredients.
Grating the butter will add more pockets of love into those biscuits.
with you're hands crumble the butter & dry ingredients together(do not over mix)
in another small bowl whisk the eggs and buttermilk.
add wet ingredients to the biscuit dough and with a fork or your hands mix it all until it comes together.
(yes eggs in these biscuits!, with the extra fat in the egg I thought it would give the biscuit dough an extra lift)! In my butter biscuit recipe I do not use eggs, just butter and alot of folding.
pour it onto a clean surface
and bring it together into a ball
flatten slightly then cut into 12 pieces
In the baking dish or cast iron pan add the rest of the butter that you had put aside and put it into the pan and pop into a hot oven until the oven is melted and the dish has heated up.
I figure if the dish is heated up, as soon as you put the biscuit dough in the pan , it helps the baking process.
roll into balls
place the dough balls into the buttery baking dish and brush the tops with butter and pop into a hot oven at 425degrees F,
bake until light and fluffy.
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