Uptown Buttermilk Biscuits
If you do a lot of baking, this recipe will remind you of croissants. This recipe was an experiment because I love biscuits with many layers and it worked. Even though it does take a little more time, the results are worth it!
Uptown biscuits? When I was growing up, going uptown for anything meant it was going to be for something special. Well, these biscuits are special. They are everything you want a biscuit to be-flaky, buttery and layered. It does take a little chill time for the best results, but it is so worth it!
• 4½ cups all porpose flour; extra for dusting surface
• 4 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1½ tsp sugar
• 1 cup VERY COLD (not frozen) unsalted butter, cut into ½-inch cubes
• 2 cups buttermilk
Chill mixing bowl and flour for 30 minutes. Preheat oven to 425°F. Set out ungreased baking sheet; line with parchment paper (optional).
1. In a large, chilled mixing bowl thoroughly combine all the dry ingredients.
2. Toss in chilled butter cubes and cut in with a pastry blender until you have coarse crumbs; chill again 15 minutes.
3. Slowly pour the COLD buttermilk while gently folding with a spatula, do a little at a time without overworking the
dough. It should be wet and shaggy.
4. Fold it in the bowl 2 more times and turn out onto your well-floured surface surface. Knead gently 3 more times.
5. Pat out the dough into a 1-inch thick oval; fold the ends toward the middle, turn over; repeat pat and fold 5 times; turn.
6. Pat out the dough again; cut out the biscuits using a 2½-inch cutter (or what you have) without twisting.
7. Place 1-inch apart on baking sheet and bake for about 20 minutes. Tops should be golden brown; brush with butter.
• Use a light touch when handling the dough, makes for a lighter, flakier biscuit.