Subj : BH&G 3164
To   : All
From : Dave Drum
Date : Tue Jun 29 2021 06:17:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Classic Buttermilk Biscuits
 Categories: Breads, Dairy
      Yield: 14 Servings
 
      5 c  Sifted unbleached
           - all-purpose flour (measure
           - after sifting)
      1 tb + 1 1/2 ts Scott's Homemade
           - Baking Powder (below)
      1 tb Kosher salt
    1/2 c  + 2 Tbsp. packed lard or
           - butter; chilled
      2 c  Chilled buttermilk
      3 tb Unsalted butter; melted

MMMMM-------------------HOMEMADE BAKING POWDER------------------------
    1/4 c  Cream of tartar
      2 tb Baking soda
 
  In a small bowl combine cream of tartar and baking soda.
  Sift together 3 times. Transfer to a clean, tight-sealing
  jar. Store at room temperature, away from sunlight, for up
  to 6 weeks.
  
  Heat oven to 500ºF/260ºC.
  
  In large bowl whisk together flour, homemade baking
  powder, and kosher salt. Add lard, coating in flour.
  Working quickly, rub lard between fingertips until roughly
  half the lard is coarsely blended and half remains in
  large pieces, about 3/4".
  
  Make a well in center of flour mixture. Add buttermilk all
  at once. With a large spoon stir mixture quickly, just
  until it is blended and begins to mass and form a sticky
  dough. (If dough appears dry, add 1 to 2 tablespoons
  additional buttermilk.)
  
  Immediately turn dough onto generously floured surface.
  Using floured hands, knead briskly 8 to 10 times until
  cohesive ball of dough forms. Gently flatten dough with
  hands to even thickness. Using floured rolling pin,
  lightly roll dough to a 3/4" thickness.
  
  Using a dinner fork dipped in flour, pierce dough
  completely through at 1/2-inch intervals. Flour a 2 1/2"
  or 3" biscuit cutter. Stamp out rounds and arrange on
  heavy baking sheet. Add dough pieces, as-is, to baking
  sheet.
  
  Place on rack in upper third of oven. Bake 8 to 12 minutes
  until crusty and golden brown. Remove. Brush with melted
  butter. Serve hot.
  
  Yields: 12 to 16 biscuits
  
  Better Homes & Gardens | May 2016
  
  MM Format by Dave Drum - 28 May 2016
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... The produce manager is as important to my health as my doctor.
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