Video: How to Make Hot, Buttery Biscuits - NYTimes.com

Video: How to Make Hot, Buttery Biscuits - NYTimes.com
http://dinersjournal.blogs.nytimes.com/2012/07/20/hot-buttery-biscuits/
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Video: How to Make Hot, Buttery Biscuits - NYTimes.com
http://dinersjournal.blogs.nytimes.com/2012/07/20/hot-buttery-biscuits/
July 20, 2012, 5:39 pmComment
By MELISSA CLARK
This week’s recipe is for a giant shortcake smothered in whipped cream and bourbon-scented peaches. I love the
presentation — it looks so abundant on the platter and would make for a stunning summer birthday cake (add
candles to taste).
Melissa Clark is the author of the column “A Good Appetite” and a number of cookbooks, including the recent
“Cook This Now.” She offers more recipes on her blog.
See all posts » | RSS »
This said, regular, individual biscuits also make fine shortcake bases. This week’s video demonstrates how to
make a light and fluffy buttermilk biscuit. To make them into shortcakes, just split the biscuits, spoon on your
favorite fruit (either sugared or plain), and dollop with whipped cream.
Or just eat the biscuits for breakfast with butter. Classic and quick to bake; you can’t go wrong.
Print Recipe
Flaky Buttermilk Biscuits
Yield 10 to 12 biscuits
Time 30 minutes
Melissa Clark
2 of 13
7/22/2012 11:02 PM
Video: How to Make Hot, Buttery Biscuits - NYTimes.com
http://dinersjournal.blogs.nytimes.com/2012/07/20/hot-buttery-biscuits/
Ingredients
230 grams (about 2 cups) all-purpose flour
50 grams (about 1/2 cup) cake flour
15 grams (about 1 tablespoon) baking powder
8 grams (about 2 teaspoons) sugar
6 grams (about 1 1/4 teaspoon) fine sea salt
9 tablespoons unsalted butter, chilled and cubed
1 cup buttermilk, chilled.
Method
1. Heat the oven to 450 degrees. Line a rimmed baking sheet with parchment.
2. In a bowl, whisk together flours, baking powder, sugar and salt. Using a pastry cutter or fork, quickly cut
in 8 tablespoons butter until it forms pea-size crumbs and is uniformly mixed it (for flaky biscuits you want
the butter to remain cold). Make a well in the center of the flour mixture and pour in buttermilk. Stir
together until it just forms a moist, slightly tacky dough.
3. Turn dough out onto a lightly floured surface. Knead 2 or 3 times, then pat out into a 3/4-inch-thick
round. Using a 2-inch round cutter, cut the biscuits. Twisting the cutter prevents proper rising; to prevent
sticking, dip the cutter lightly in flour between biscuits. Do not re-roll the scraps, but pat them together and
cut into rounds. Transfer biscuits to the baking sheet.
4. Melt remaining 1 tablespoon butter. Brush butter lightly over the tops of hot biscuits. Bake until puffed
and golden, about 15 minutes. Cool 5 minutes before serving.
Source: The New York Times
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July 20, 2012
How to Make Hot, Buttery Biscuits
Melissa Clark demonstrates how to make a light and fluffy buttermilk biscuit.
July 20, 2012
Is Your Mozzarella as Fresh as Can Be?
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Video: How to Make Hot, Buttery Biscuits - NYTimes.com
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July 20
How to Make Hot, Buttery Biscuits
Melissa Clark demonstrates how to make a light and fluffy buttermilk biscuit.
July 20
2
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Is Your Mozzarella as Fresh as Can Be?
Fresh mozzarella can be a true delight, one that some lucky cooks can take for granted. The question is, where
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