Then, if you would like, brush the tops of the biscuits with some melted butter. Transfer the baking sheet to a wire rack. Once the oven is ready to go, bake the biscuits for 10 to 12 minutes, or until they achieve your desired level of browning on top. Transfer the biscuits to your freezer or refrigerator for 15 minutes as the oven heats. Then use a 2” to 2 ½” biscuit cutter to firmly cut the dough into circles and arrange the biscuits evenly on the prepared baking sheet. Roll the dough out once more into a roughly 10 x 5” rectangle. Then repeat the folding process a second time, rotate, repeat the folding process a third time, rotate. Then fold the dough on top of itself into thirds (like you are folding an envelope). Use a rolling pin to roll the dough out evenly until it is about ½” thick. Use your hands to quickly shape the dough into a small rectangle. Turn the dough out onto a floured work surface. (Try to avoid over-mixing the dough.) Step 3 Add to the dough mixture and stir until the dough is combined. Whisk together the powdered buttermilk and milk. Then seal the lid again and start the food processor. Using a knife, cut the cold butter into small pieces. When you see, the dry even mixture, stop the processor and open the lid. Then mix it for approximately 10 to 30 seconds. Using a pastry cutter or two forks (or a food processor) to cut the butter into the dry ingredients until it is well-mixed and forms pea-sized chunks of butter. First, put the dry ingredients in the food processor jar and tightly attach the lid. Sprinkle the diced butter over the dry ingredient mixture. Incredibly soft, flaky and buttery biscuits.Īfter living in New Orleans for 7 years, I finally perfected a low sodium buttermilk biscuit! Step 1Ĭombine the flour, baking powder, brown sugar, no-salt and no-salt baking soda in a large mixing bowl.
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