Buttermilk Biscuits for a Slow Morning
Prep 20 minutes · Cook 14 minutes · Rest 1 hour · Yield 8 people
Buttermilk Biscuits for a Slow Morning is filed under Pastries and built around g All Purpose Flour, g Kosher Salt, and g Sugar. Plan on 8 people.
Count on 20 minutes of prep and 14 minutes of cooking and 1 hour of resting.
What goes in the bowl
- 255 g All Purpose Flour
- 6 g Kosher Salt
- 18 g Sugar
- 21 g Baking powder
- 100 g Butter 7T
- 192 g Buttermilk
- 1 T Honey
How the cooking goes
- Put flour, Salt, Sugar, baking powder to a food processor and pulse to distribute. Cut in butter using a food processor until only pea sized pieces remain.
- Dump out onto clean work-surface. Drizzle the cold buttermilk over the dry mixer while tossing to coat the flour with the other hand. Create a shaggy mass then then begin to press into a mass.
- Roll out about ½ inch thick and do an envelope fold. It will not actually be a cohesive dough at this point. Repeat twice more. Wrap in plastic wrap and chill at least 1 hour or overnight.
- Warm the oven to 350°F.
- Roll into ¾ inch thick then then cut into square or circles using a ring cutter.
- Set in baking dish or cast iron pan. Bake 350°F until the surface is deep gold around the edges. Pull out about 2 minutes before it is done and brush the tops with honey. Continue to cook until done, approximately 16-18 minutes. They will be deep gold and have a slight resistance to the touch in the center.
- Serve immediately or rewarm in oven before servings.
After it comes off the heat
Give the plate the rest the method asks for. Cover leftovers and refrigerate them when the dish includes meat, eggs, or dairy.
If you want another plate from Pastries, open Cinnamon Roll with Cream Cheese Icing Baked Until the Tops Set and French Crullers for a Slow Morning.
