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43
DOUGHS/BREADS
Makes 12 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 ours, cream of tartar, and
baking soda and process for 10 seconds. Add the
sugar, salt and pepper and process again for 5
seconds. Add the cold butter and pulse to incorpo-
rate 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 quite sticky. Remove dough from
work bowl and place onto a well oured surface.
Knead dough by hand about two to three times, form
into a log and cut into 12 equal pieces. Form each
piece into a round and place evenly spaced onto the
prepared baking sheet.
4. Bake 10 minutes, until golden brown. Remove from
oven and brush with melted butter. Serve immedi-
ately.
TIP: For more rustic-style biscuits, bake the pieces
of dough without shaping once you’ve portioned
them out.
Nutritional information per biscuit:
Calories 210 (45% from fat)
|
carb. 25g
|
pro. 4g
|
fat 10g
sat. fat 7g
|
chol. 29mg
|
sod. 437mg
|
calc. 26mg
|
ber 1g
2¼ CUPS UNBLEACHED,
ALL-PURPOSE FLOUR
¾ CUP CAKE FLOUR
1 TABLESPOON CREAM
OF TARTAR
2 TEASPOONS BAKING SODA
¼ TEASPOON
GRANULATED SUGAR
1 TEASPOON KOSHER SALT
¼ TEASPOON FRESHLY GROUND
BLACK PEPPER
9 TABLESPOONS UNSALTED
BUTTER, COLD AND CUBED
1 CUP BUTTERMILK
2 TABLESPOONS UNSALTED
BUTTER, MELTED
These biscuits are so light and tender, you will
want to make them every night.
BUTTERMILK BISCUITS
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