Sarabeth's Bakery Buttermilk Biscuits |
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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 6 |
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In' Sarabeth's Bakery: From My Hands To Yours' Ingredients:
3 1/4 cups unbleached all-purpose flour |
2 tablespoons superfine sugar |
1 tablespoon baking powder |
2 teaspoons baking powder |
1/8 teaspoon fine sea salt |
12 tablespoons unsalted butter, chilled, cut into 1/2 inch cubes |
1 1/2 cups buttermilk |
Directions:
1. Position a rack in the center of the oven; preheat to 400°.
2. Line a half-sheet pan with parchment paper.
3. Sift the flour, sugar, baking powder, and salt together into the bowl of a stand mixer.
4. Attach the bowl to the mixer and fit with paddle attachment.
5. Add the butter; mix on low speed until the mixture resembles coarse meal with some pea-size pieces of butter.
6. Add the buttermilk, mixing just until the dough barely comes together.
7. Scrape the dough onto a lightly floured surface and knead a few times until the dough is smooth.
8. Sprinkle the top of the dough with flour and roll out a little more than 3/4 inch thick.
9. Using a 2 1/4 inch fluted biscuit cutter, dipping the cutter into flour between cuts, cut out the biscuits and place 1 inch apart on the pan.
10. Gently press the scraps together (do not overhandle the dough); repeat rolling and cutting.
11. Bake until the biscuits are well risen and golden brown, 18-20 minutes.
12. Serve hot or warm.
13. To reheat biscuits, wrap them in foil and bake in preheated 350° for about 10 minutes.
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