
LAURA LEE ALICE
COOKS
®
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!
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​Uptown Biscuits
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Ingredients
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• 4½ cups all purpose flour; extra for dusting surface
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• 4 tsp baking powder
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• 1 tsp baking soda
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• 1 tsp salt
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• 1½ tsp sugar
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• 1 cup VERY COLD (not frozen) unsalted butter, cut into ½-inch cubes
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• 2 cups buttermilk
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Chill mixing bowl and flour for 30 minutes. Preheat oven to 425°F. Set out ungreased baking sheet; line with parchment paper (optional).
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​​Instructions
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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 in 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 or roll out the dough into a 1-inch thick square; with a sharp knife, cut the dough in half. Stack one on top of the other and roll again. Repeat this 4 more times. If you feel the dough is getting too warm, stick it in the freezer for a few minutes.
6. Pat out the dough again; cut out the biscuits using a 2-inch cutter (or whatever you have) without twisting. You can also cut into squares with a sharp knife.
7. Place ½-inch apart on baking sheet; put it in the freezer for about 10 minutes; then bake for about 20 minutes. Tops should be golden brown; brush with butter. Cover or wrap with foil to keep warm.
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Tips​
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• Use a light touch when handling the dough, makes for a lighter, flakier biscuit.
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​Secrets to a Great Butter Biscuit
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​• I like to use butter because it will give the biscuits the highest rise! Just like with
fine pastries, the water in the butter creates steam and that expands the
layers of the biscuits.
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• Biscuits made with butter have more flavor than shortening, lard or oils.
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• Butter helps the biscuits brown more easily.
​About the ingredients . . .
Flour-Use all-purpose flour, not self-rising. I like to use an organic flour or einkorn.
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Baking powder-Make sure it is fresh with a recent date. It helps the biscuits rise.
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Baking soda-Balances out the acidity in the mixture.
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Sea salt-The salt enhances the savory flavor of a butter biscuit.
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Sugar-Helps to balance the acidity in the biscuits.
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Butter-I like to use butter for the flavor.
Buttermilk-Because it's cultured and is therefore acidic, the buttermilk has a tang
to it. It acts as a binder and I like the moistness that it gives the biscuits.
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Options
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• Cheese Biscuits-Add grated cheddar cheese, garlic and herbs (optional) to the
biscuit dough before starting the folding process.
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• Sweet Cinnamon Biscuits-Sprinkle cinnamon and sugar on top of the freshly
baked biscuits right after brushing them with butter. Serve with soft butter that
has been mixed with cinnamon and sugar.
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• Blueberry Biscuits-Sprinkle fresh or frozen blueberries on top of the middle layers
during the last two stacking of the dough layers. Drizzle with a sugar glaze after
baking if using right away.
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