Subj : St. Anselm 06
To   : All
From : Dave Drum
Date : Tue Apr 20 2021 23:05:58

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: St. Anselm's Buttermilk Biscuits
 Categories: Breads, Dairy
      Yield: 24 servings
 
  1 1/4 lb Unsalted butter, frozen and
           - either grated or cut into
           - small pieces
      5 c  Flour, + more for dusting
           - your work surface
      2 tb + 2 ts baking powder
      1 tb Kosher salt
      1 tb Sugar
      2 c  Buttermilk; kept very cold
    1/4 lb Butter; melted, for
           Brushing
           Maldon salt; as needed
 
  Set oven @ 350ºF/175ºC.
  
  In a large bowl, mix the dry ingredients and freeze for
  at least 1 hour. Mix in the butter & freeze for another
  30 minutes. In the bowl of a stand mixer fitted with a
  dough hook and set at medium speed, add in the
  buttermilk and mix until incorporated.
  
  Turn the dough onto a lightly floured work surface. Mold
  the dough into a 1" thick rectangle. Fold in thirds and,
  using a rolling pin, flatten into another 1" thick
  rectangle. Repeat the folding and flattening three more
  times. Roll the dough to 1/2" thick. Cut into 2 1/2"
  squares.
  
  Freeze or, if making them to serve right away, place the
  biscuits on a parchment-lined baking sheet and bake for
  11 minutes; rotate the pan and bake 11 minutes more.
  Brush the tops with melted butter and sprinkle with
  Maldon salt.
  
  RECIPE FROM: https://www.washingtonian.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Breakfast of Champions: Warm beer and cold pizza

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