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Category: Baked Goods
Prep Time: 25 Cook Time: 20 Total Time: 45
1 cup all-purpose flour
1 cup cake flour
1 teaspoon granulated sugar
1 teaspoon salt
1 tablespoon baking powder
1/4 teaspoon baking soda
3/4 cup unsalted butter (1 1/2 sticks)
1 cup buttermilk
1/4 cup all-purpose flour (for countertop)
First, cut butter into cubes, place in a small dish in one layer, and place in the freezer for 10 minutes, so that it's very cold.
In a large bowl, place all dry ingredients and whisk together to mix thoroughly. Take butter cubes from the freezer and add to flour mixture. Cut the butter into the flour mixture with a pastry blender or 2 butter knives, till the butter is mixed in so that it is no larger than the size of peas.
Make a well in the center of the flour/butter mixture and pour 3/4 of the buttermilk in and mix with a spoon, just until the flour mixture is totally moistened. If it's too dry, add a little of the rest of the buttermilk till it's all moistened. DO NOT OVERMIX.
Turn dough out onto a clean floured surface. Sprinkle some more flour on top of the dough. With floured hands, bring the dough together just to make a mound. Press down slightly. With a knife or bench scraper, cut the dough in half and place one half of the dough on top of the other half. Press down slightly. Repeat this 2 more times. Then form it into a circle and press it down gently till it's 1" high. With a 2 1/2" biscuit cutter (or equivalent sized glass), cut out biscuits, being careful NOT to twist the cutter. Just take it straight down and bring it straight up. This will allow the layers to rise higher.
Preheat oven to 425°F.
Place biscuits in a buttered 9" cake pan. Place pan in the freezer for 10 minutes to make sure the butter is good and chilled in the dough.
Place chilled biscuits in preheated 425°F oven on center rack. Bake for 18-20 minutes or till golden brown.
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Mountain High Fluffy Biscuits
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Very delicate and fluffy. These are not for biscuit sandwiches.
Category: Baked Goods
Prep Time: 25 Cook Time: 20 Total Time: 45
1 cup all-purpose flour
1 cup cake flour
1 teaspoon granulated sugar
1 teaspoon salt
1 tablespoon baking powder
1/4 teaspoon baking soda
3/4 cup unsalted butter (1 1/2 sticks)
1 cup buttermilk
1/4 cup all-purpose flour (for countertop)
First, cut butter into cubes, place in a small dish in one layer, and place in the freezer for 10 minutes, so that it's very cold.
In a large bowl, place all dry ingredients and whisk together to mix thoroughly. Take butter cubes from the freezer and add to flour mixture. Cut the butter into the flour mixture with a pastry blender or 2 butter knives, till the butter is mixed in so that it is no larger than the size of peas.
Make a well in the center of the flour/butter mixture and pour 3/4 of the buttermilk in and mix with a spoon, just until the flour mixture is totally moistened. If it's too dry, add a little of the rest of the buttermilk till it's all moistened. DO NOT OVERMIX.
Turn dough out onto a clean floured surface. Sprinkle some more flour on top of the dough. With floured hands, bring the dough together just to make a mound. Press down slightly. With a knife or bench scraper, cut the dough in half and place one half of the dough on top of the other half. Press down slightly. Repeat this 2 more times. Then form it into a circle and press it down gently till it's 1" high. With a 2 1/2" biscuit cutter (or equivalent sized glass), cut out biscuits, being careful NOT to twist the cutter. Just take it straight down and bring it straight up. This will allow the layers to rise higher.
Preheat oven to 425°F.
Place biscuits in a buttered 9" cake pan. Place pan in the freezer for 10 minutes to make sure the butter is good and chilled in the dough.
Place chilled biscuits in preheated 425°F oven on center rack. Bake for 18-20 minutes or till golden brown.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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