Tuesday, October 15, 2013

BUTTERMILK BISCUITS Recipe from chef, Scott Peacock courtesy of The New York Times Making your own baking powder by combining fresh cream of tartar and baking soda will produce biscuits with the most lift.  Don’t be afraid of the hot oven temperature either as this will allow the heat to get on the biscuits quickly and sufficiently brown their tops.  When forming the dough, mix in the buttermilk until the mixture just holds together.  The last thing you want to do in this recipe is overwork the dough and ruin the biscuits flaky, buttery texture. INGREDIENTS: 1 tablespoon cream of tartar 1 1/2 teaspoons baking soda 5 cups sifted unbleached all-purpose flour, plus more as needed 1 tablespoon plus 1 teaspoon kosher salt 1/2 cup plus 2 tablespoons packed lard or unsalted butter, chilled and cut into pieces 2 cups chilled cultured buttermilk, plus more as needed 3 tablespoons unsalted butter, melted METHOD: Place a rack in the upper-middle position of the oven and preheat to 500°. Make your own baking powder by sifting together the cream of tartar and baking soda. In a large bowl, whisk together the salt, baking powder and salt.  Add the lard or butter and quickly work the pieces into the flour with a pastry cutter or the tips of your fingers.  The pieces should be coarsely blended and resemble large peas. Make a well in the center of the bowl and pour in the buttermilk.  Quickly mix the ingredients until the mixture just comes together and forms a shaggy mass.  Add 1-2 more tablespoons of buttermilk if the mixture seems dry. Immediately turn the dough out onto to a generously floured surface and quickly knead the dough about ten times until a ball forms.  Gently flatted the dough and use a lightly floured rolling pin to roll the dough out a thickness of 3/4 inch. With a fork that has been dipped in flour, pierce the dough at half inch intervals before using a fluted, 2 1/2 or 3 inch biscuit cutter to stamp out the biscuits.  When you have run out of room to stamp out more biscuits, carefully reform the dough and press out as many as you can. Arrange the biscuits  on a parchment lined baking sheet and bake until golden, about 10-12 minutes. Remove from the oven a brush the tops with the melted butter.  Serve warm with butter, honey and/or jam. Makes about 10-12 large biscuits No matter what you like to put on your biscuits, rest assured that if you follow this recipe, you will be rewarded with outstanding results.  You

BUTTERMILK BISCUITS Recipe from chef, Scott Peacock courtesy of The New York Times Making your own baking powder by combining fresh cream of tartar and baking soda will produce biscuits with the most lift.  Don’t be afraid of the hot oven temperature either as this will allow the heat to get on the biscuits quickly and sufficiently brown their tops.  When forming the dough, mix in the buttermilk until the mixture just holds together.  The last thing you want to do in this recipe is overwork the dough and ruin the biscuits flaky, buttery texture. INGREDIENTS: 1 tablespoon cream of tartar 1 1/2 teaspoons baking soda 5 cups sifted unbleached all-purpose flour, plus more as needed 1 tablespoon plus 1 teaspoon kosher salt 1/2 cup plus 2 tablespoons packed lard or unsalted butter, chilled and cut into pieces 2 cups chilled cultured buttermilk, plus more as needed 3 tablespoons unsalted butter, melted METHOD: Place a rack in the upper-middle position of the oven and preheat to 500°. Make your own baking powder by sifting together the cream of tartar and baking soda. In a large bowl, whisk together the salt, baking powder and salt.  Add the lard or butter and quickly work the pieces into the flour with a pastry cutter or the tips of your fingers.  The pieces should be coarsely blended and resemble large peas. Make a well in the center of the bowl and pour in the buttermilk.  Quickly mix the ingredients until the mixture just comes together and forms a shaggy mass.  Add 1-2 more tablespoons of buttermilk if the mixture seems dry. Immediately turn the dough out onto to a generously floured surface and quickly knead the dough about ten times until a ball forms.  Gently flatted the dough and use a lightly floured rolling pin to roll the dough out a thickness of 3/4 inch. With a fork that has been dipped in flour, pierce the dough at half inch intervals before using a fluted, 2 1/2 or 3 inch biscuit cutter to stamp out the biscuits.  When you have run out of room to stamp out more biscuits, carefully reform the dough and press out as many as you can. Arrange the biscuits  on a parchment lined baking sheet and bake until golden, about 10-12 minutes. Remove from the oven a brush the tops with the melted butter.  Serve warm with butter, honey and/or jam. Makes about 10-12 large biscuits No matter what you like to put on your biscuits, rest assured that if you follow this recipe, you will be rewarded with outstanding results.  You
BUTTERMILK BISCUITS    Recipe from chef, Scott Peacock courtesy of The New York Times    Making your own baking powder by combining fresh cream of tartar and baking soda will produce biscuits with the most lift.  Don’t be afraid of the hot oven temperature either as this will allow the heat to get on the biscuits quickly and sufficiently brown their tops.  When forming the dough, mix in the buttermilk until the mixture just holds together.  The last thing you want to do in this recipe is overwork the dough and ruin the biscuits flaky, buttery texture.    INGREDIENTS:    1 tablespoon cream of tartar  1 1/2 teaspoons baking soda  5 cups sifted unbleached all-purpose flour, plus more as needed  1 tablespoon plus 1 teaspoon kosher salt  1/2 cup plus 2 tablespoons packed lard or unsalted butter, chilled and cut into pieces  2 cups chilled cultured buttermilk, plus more as needed  3 tablespoons unsalted butter, melted  METHOD:    Place a rack in the upper-middle position of the oven and preheat to 500°.  Make your own baking powder by sifting together the cream of tartar and baking soda.  In a large bowl, whisk together the salt, baking powder and salt.  Add the lard or butter and quickly work the pieces into the flour with a pastry cutter or the tips of your fingers.  The pieces should be coarsely blended and resemble large peas.  Make a well in the center of the bowl and pour in the buttermilk.  Quickly mix the ingredients until the mixture just comes together and forms a shaggy mass.  Add 1-2 more tablespoons of buttermilk if the mixture seems dry.  Immediately turn the dough out onto to a generously floured surface and quickly knead the dough about ten times until a ball forms.  Gently flatted the dough and use a lightly floured rolling pin to roll the dough out a thickness of 3/4 inch.  With a fork that has been dipped in flour, pierce the dough at half inch intervals before using a fluted, 2 1/2 or 3 inch biscuit cutter to stamp out the biscuits.  When you have run out of room to stamp out more biscuits, carefully reform the dough and press out as many as you can.  Arrange the biscuits  on a parchment lined baking sheet and bake until golden, about 10-12 minutes.  Remove from the oven a brush the tops with the melted butter.  Serve warm with butter, honey and/or jam.  Makes about 10-12 large biscuits    No matter what you like to put on your biscuits, rest assured that if you follow this recipe, you will be rewarded with outstanding results.  You
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