08 September 2009

Buttermilk biscuits

Source: America's Test Kitchen Family cookbook

Serves 12

2 cups all purpose flour - ATK asks for 1 cup of cake flour which I didn't have on hand. Cake flour develops less protein than regular flour. This helps make the biscuits light.
2 tsps baking powder
1 tsp sugar
1/2 tsp baking soda
1/2 tsp salt
8 tbsps unsalted butter, cut into 1/4" cubes and chilled - the point being that cold butter when combined with flour and baked in the oven produces steam that makes the biscuits especially soft
1/4 cup cold buttermilk

Adjust the oven rack to the middle position and preheat the oven to 450 deg. Pulse the flour, baking powder, sugar, baking soda and salt together in a food processor. Add cubed, chilled butter and pulse to combine. Don't overwork the dough - pulse the butter maybe 12 times. Not all the butter will combine evenly but you shouldn't be able to visually tell the butter cubes apart.

Transfer the mixture to a large bowl and stir in the buttermilk to form a soft, sticky ball. Make evenly sized 12 balls. Place them on a lightly greased baking sheet. Bake until biscuit tops are light brown, 10-12 mins.

If you dare, serve with a dollop of butter and Jalapeno jelly - Guy recommends it!

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