The Baker's Biscuits

• porce: Makes 12 large biscuits
• celkový čas: Overnight (make ahead)

Ingredience

6 cups 00 flour, preferably Italian Antimo Caputo flour (cake flour works well, too)

¼ cup plus 2 tablespoons baking powder

2 tablespoons granulated sugar

1 tablespoon kosher salt

¾ cup plus 3 tablespoons cold unsalted butter, grated on the large holes of a box grater and placed in the freezer (dust it in flour to make it easier to grate)

3 cups cold buttermilk, plus ¼ cup for brushing on top

All-purpose flour for dusting

Pokyny

In a large bowl, mix the 00 flour, baking powder, sugar, and salt.

Add the butter and use your hands to cut it into the flour, smearing the mixture between your fingertips to create flakes; there should be a combination of large and small flecks of butter, and the flour will start to take on the color of the butter.

Make a well in the center of the dry ingredients and add 1½ cups of the buttermilk.

Using a rubber spatula, stir the dry ingredients from the edges into the buttermilk until incorporated.

Add the remaining 1½ cups buttermilk and stir just until a shaggy dough forms.

Line a baking sheet with parchment paper.

Dust your work surface liberally with all-purpose flour.

Turn the dough out of the bowl and pat it into a rectangle; it's okay if the dough barely holds together.

Fold one-third of the dough to the center, then fold the other third on top, like folding a letter.

Using a lightly floured rolling pin, roll the dough into a 6 by 13-inch rectangle and repeat the folding process.

Roll again to a 6 by 13-inch rectangle, until about 1 inch thick.

Cut the dough into 12 biscuits; each one should be a little less than 3 inches square (there might be some leftover dough). Transfer the biscuits to the prepared baking sheet.

Place the baking sheet in the freezer for at least 12 hours and up to overnight, covering the biscuits with plastic wrap once they're frozen.

Preheat the oven to 400°F.

Bake the frozen biscuits for 40 minutes, rotating the baking sheet after 20 minutes, until the biscuits have risen, are golden, and sound hollow when you flick the bottoms. Serve hot.

Store wrapped loosely in foil or plastic wrap at room temperature up to overnight.

Poznámky

From: ‘The Good Book of Southern Baking’