Buttermilk Biscuits
(from Tony Lindman’s recipe box)
These biscuits are buttery and have a perfect texture. They make a great base for crostata or topping for a meat pie, or plain old free-form biscuits. The recipe is very wet, so you can’t really roll and cut them, but you can do drop-biscuits or use a muffin tin to give them shape.
Source: Based on a recipe from Alton Brown's "I'm Just Here For More Food"
Prep time: 15 minutes
Cook time: 15 minutes
Serves 8 people
Ingredients
- 2 cups all purpose flour
- 4 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/2 stick (4 tbps) unsalted butter, frozen
- 1 cup buttermilk (2)
- 1/3 cup plain yogurt (2)
- 1 egg
Directions
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Preheat oven to 450°.
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Mix the dry ingredients together well (pulsing in a food processor does this very well and very quickly). Use a box grater to grate the frozen butter, yielding butter shavings. Put the butter into the flour mixture and toss to spread around and coat the butter with flour. Then use your fingertips to rub the butter and flour together until about half of the butter has disappeared into the flour. Put the bowl in the freezer.
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Mix the wet ingredients together and beat well. Bring the bowl of flour back and pour the liquid in. Use a rubber or silicon spatula to mix it all together. When you are done you will have a very wet, sticky dough that is closer to a batter than what you usually think of as biscuit dough.