Bill's Buttermilk Biscuits
I found this recipe while in North Carolina. It is definitely a good southern biscuit.
I found this recipe while in North Carolina. It is definitely a good southern biscuit.
- Carbohydrate 21.3225671828485 g
- Cholesterol 26.3625000292749 mg
- Fat 9.88094905922227 g
- Fiber 0.672762728832009 g
- Protein 4.28628618371262 g
- Saturated Fat 6.13737348414227 g
- Serving Size 1 1 Serving (86g)
- Sodium 466.147968187947 mg
- Sugar 20.6498044540165 g
- Trans Fat 0.747280377227518 g
- Calories 191 calories
Step-by-step
- Preheat oven to 450 or 425 convection bake.
- Combine and mix dry ingredients together in bowl.
- Add butter to flour mixture and coat with flour.
- Pinch cubes between fingers in flour until it is a course meal or pea size clumps.
- Whisk egg and buttermilk together until blended.
- Add egg and buttermilk mixture to dry ingredients and mix until all the flour is absorbed by the dough.
- Turn out unto floured counter or cutting board and knead no more than 2 or 3 times to absorb the remaining flour to make a smooth light dough.
- Do not over handle dough or the biscuits will be tough.
- Dough should be slightly sticky.
- Dust board with flour and turn dough to coat with flour.
- Pat dough to 1/2 thickness and cut biscuits.
- Place on cookie sheet and bake 8-12 minutes tops should be brown.
- Optional you can brush tops with cream and also pepper tops if desired.
- You can freeze biscuits to bake later.
- Place frozen biscuit on sheet pan and bake at 425 for 15 minutes or 400 convection bake for 15 minutes.
- Bake until tops are brown.
Ingredient measurements reveal nothing about the thermal energy required for proper fat suspension. Keeping butter at refrigerator temperatures until the exact moment of mixing prevents premature melting inside the flour matrix. Cut cubes small and coat them thoroughly before pinching.
The Mixing Phase
Combine the dry components thoroughly before introducing moisture. Whisking the egg into the two-thirds cup of buttermilk ensures uniform distribution of proteins before it hits the flour. Knead the mass precisely two or three times on a floured board. Overworking gluten networks produces dense structural results rather than tender layers. Keep the final dough slightly tacky to the touch.
Baking and Freezing
Set convection ovens to 425 degrees Fahrenheit or standard ovens to 450 degrees Fahrenheit. Pat the dough to a precise half-inch thickness before cutting rounds. Bake for eight to twelve minutes until the crowns turn golden brown. Unbaked portions tolerate freezer storage well; bake frozen rounds at 425 degrees Fahrenheit for fifteen minutes.
