As a pastry chef I've made countless amount of biscuits, and it's safe to say I've mastered the art of making it. These biscuits are a little different than the southern style biscuits that we all love, these restaurant style biscuits are flaky and crispy on the outside but soft and tender and fluffy on the inside. It's a perfect canvas for butter, jam of honey. It's also a great way to use up that buttermilk you got that's sitting in your fridge or from when you made homemade butter!
Ingredients :
Makes 9 small biscuits
1 1/2 cups ( 226g ) All purpose flour
4 tablespoons ( 12g )Baking powder
1 1/2 tablespoons ( 6g ) Salt
1 Tablespoon ( 15g ) granulated sugar
1 stick ( 4 oz ) cold unsalted butter
3/4 cup ( 180g ) buttermilk
Combine dry ingredients in a large bowl
Use a cheese grater to grate the butter into small pieces
Toss the butter in the flour mixture
Pour cold buttermilk in the butter flour mixture and mix to just combine in 2 additions
Dump the dough onto a floured work surface, flatten the dough out with your hands and do a letter fold with the dough
Flatten it again and do another letter fold, then cut the dough in half and stack them on top of each other
Flatten it out to about 1 1/4 inch thick, trim off edges then cut into 9 equal pieces
Brush the top with cream or milk, bake at 375F for about 15-17 mins or util golden brown
before baking
After baking!
Comments