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57
DOUGHS/BREADS
BUTTERMILK BISCUITS
These biscuits are so light and tender, you will
want to make them every night.
Makes 8 biscuits
1. Preheat oven to 500°F. Line a baking sheet with
parchment paper.
2. Insert the chopping blade into the work bowl of the
food processor. Add both fl ours, cream of tartar and
baking soda and process on Low for 10 seconds. Add
the sugar, salt and pepper and process on Low again
for 5 seconds. Add the cold butter and pulse to
incorporate until the size of the butter resembles
peas.
3. While pulsing, pour the buttermilk (you may not need
all of it) through the feed tube until just incorporated
– the dough will be sticky but not overly wet. Remove
dough from work bowl and place on a well-fl oured
surface. Knead dough by hand about two to three
times, form into a log and cut into 8 equal pieces.
Form each piece into a round and place evenly
spaced on the prepared baking sheet.
4. Bake 10 minutes, or until golden brown. Remove
from oven and brush with melted butter. Serve
immediately.
TIP: For more rustic-style biscuits, bake the pieces of
dough without shaping once you’ve portioned them
out.
Nutritional information per biscuit:
Calories 191 (54% from fat) • carb. 19g • pro. 3g • fat 11g
• sat. fat 7g • chol. 31mg • sod. 389mg • calc. 26mg • fi ber 0g
1¼ CUPS UNBLEACHED, ALL-PURPOSE
FLOUR, PLUS MORE FOR SHAPING
¼ CUP CAKE FLOUR
2 TEASPOONS CREAM OF TARTAR
1½ TEASPOONS BAKING SODA
¼ TEASPOON GRANULATED SUGAR
½ TEASPOON KOSHER SALT
PINCH FRESHLY GROUND BLACK
PEPPER
6 TABLESPOONS UNSALTED BUTTER,
COLD AND CUBED
2
⁄3
CUP BUTTERMILK
2 TABLESPOONS UNSALTED BUTTER,
MELTED
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