BUTTERMILK BISCUITS

• 份量: Time: 3 to 6 3” biscuits
• 总时间: Time: 30 minutes Serving

配料

1 cup White Lily self-rising flour

½ cup buttermilk

¼ cup frozen butter (a half stick)

1 tablespoon melted butter

*Self-rising flour substitute: Mix 1 cup all purpose flour with ¼ teaspoon salt and 1¼ teaspoons baking powder.

**Buttermilk substitute: Pour ½ tablespoon white vinegar into a measuring cup. Add ½ cup milk to vinegar. Let sit for 5 minutes until it begins to curdle and stir.

步骤

1. Pre-heat oven to 450 degrees F. Place parchment paper on baking sheet.

2. Grate ¼ cup frozen butter.

3. Mix 1 cup self-rising flour with frozen butter until mixture resembles coarse

crumbs.

4. Make a well in the center of the flour and pour in ½ cup buttermilk.

5. Incorporate flour and buttermilk gently until dough looks soft and pliable.

6. Add 1 tablespoon of flour to counter. Dump dough on to the counter.

7. Gently pat the biscuit into a 5 x 7 inch rectangle. Fold dough into thirds.

8. Pat the dough again to about 5 x 7 inches. Fold dough into thirds.

9. Pat the dough again to about 4 x 6 inches. Dough should be about 1 inch tall.

10. Flour the biscuit cutter using bench flour. 11. Use 2 ½ to 3 inch biscuit cutter to cut out biscuits. Do not twist the biscuit cutter! Lift straight up. [Alternatively, cut into squares.] 12. Bring the scraps together and gently pat together. Cut out additional biscuits. 13. Place biscuits on cookie sheet together so their sides are touching each other. 14. For best results, place biscuits in pan in refrigerator for 5 minutes. 15. Bake in preheated oven between 12 to 16 minutes or until lightly golden brown on top.

16. Brush hot biscuits with melted butter. Enjoy!