Biscuits
YIELD
4 servings (2
biscuits per person)
INGREDIENTS
Biscuits
Cold unsalted butter, 1½ sticks (cut into ½-inch cubes)
All-purpose
flour, 3 cups plus extra for rolling
Baking
powder, 1 tablespoon
Baking soda,
¾ teaspoon
Salt, 1
teaspoon
Granulated
sugar, 1½ teaspoons
Buttermilk,
1½ cups
Melted
unsalted butter, 2 tablespoons
Thick-cut ham
steaks, 2 (about ¾ pound)
Extra-virgin
olive oil, 2 teaspoons
DIRECTIONS
1. Make the
biscuits: Preheat the oven to 450°. On a small plate set the
Place in the
freezer for 15 minutes. Set the fine-mesh sieve (or use a flour sifter) over a
large metal bowl and add the
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Granulated sugar
Freeze for 15
minutes. Remove both the butter and flour mixture from the freezer and use your
fingers to pinch the butter into the flour mixture, working quickly, until most
of the butter is worked in and there is a variety of small and large pieces of
butter within the flour mixture. Make a well in the center of the mixture and
add
Use the
wooden spoon to stir the mixture together until it becomes hard to stir, then
switch to using your hands to gently toss and turn the mixture until only a few
dry spots remain, drizzling in the remaining ¼ cup of buttermilk a little at a
time as needed.
2. Sprinkle a
cutting board with some
Turn the
dough out onto the floured board and press it into a rough rectangle shape.
Lightly flour the top and use a rolling pin to roll it into a 12-inch by
14-inch rectangle that’s about ½-inch thick. Fold the dough into thirds like a
business letter. Turn the dough so the long edge is parallel to the long side
of the cutting board. Roll the dough into a ½-inch thick rectangle and repeat
the folding. Roll again, this time rolling the dough only slightly into a
10-inch by 12-inch rectangle about 1-inch thick. Use a 3-inch biscuit cutter to
cut out as many biscuits as you can (you can gently push the dough back
together and flatten it by hand, then cut out more biscuits. Discard the
remaining dough. Place the biscuits on a nonstick baking sheet (or a parchment
paper-lined baking sheet) and refrigerate for 10 minutes.
3. Remove the
biscuits from the refrigerator and use the pastry brush to coat the tops with
the
Place the
biscuits in the oven and immediately reduce the heat to 425°. Bake until golden
brown on top, about 15 minutes, rotating the baking sheet midway through
baking. Remove from the oven and use the metal spatula to transfer the biscuits
to a wire rack to cool.
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