Buttermilk biscuits
Ingredients
- 3.5 cups buttermilk
- 1lb butter (cold)
Dry Ingredients
- 8 cups flour (white unbleached)
- 2 tablespoons sugar
- 2 tablespoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
Note
This is a fairly large batch restaurant-sized recipe. Yield is about 28 2″ biscuits.
Preparation
| 1. | Combine the dry ingredients in a large bowl, whisk to break up any lumps. |
| 2. | Cut the cold butter into half inch dice. Add to the dry ingredients. Work the butter into the dry ingredients by rubbing between your hands. Work quickly so that the butter does not get warm. Continue until the butter and flour mix is a fairly homogenious mix with small butter pieces and a sand-like consistency. |
| 3. | Add the buttermilk a little at a time, working it in. Only use enough so that the mixture forms a soft dough, do not make it too wet. Kneed the dough a couple times so that it is a mostly uniform ball. |
| 4. | Roll out the dough to about 1/2″ thickness. If it sticks, use a little extra flour. Cut the dough into rounds using a fluted circular 2″cutter or the top of a glass. |
| 5. | Put the cut biscuits onto a cookie sheet lined with parchment paper (if using a glass baking dish, I find that no paper is needed). If a darker, glossy top is desired, brush with egg wash (1 egg whisked with 2 T water). |
| 6. | Bake in an oven preheated to 400 degrees until golden on the top and bottom and a knife inserted into the middle comes out clean. |
| 7. | Enjoy warm! |
Love this. Any chance we could get a recipe?
Good grief. Never mind. The recipe is right there. And I can certainly apprecisate the larger recipe for more biscuits.