Flaky Fluffy Biscuits
- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 221.6
- Total Fat: 8.6 g
- Cholesterol: 22.2 mg
- Sodium: 12,595.2 mg
- Total Carbs: 31.7 g
- Dietary Fiber: 1.1 g
- Protein: 4.2 g
IntroductionDelicious and not at all a diet food. Delicious and not at all a diet food.
*Flour, white, 4.5 cup
Baking Powder, 8 tsp
Cream Of Tartar, 2 tsp
Baking Soda, 2 tsp
Salt, 1.5 cup
Butter, unsalted, .5 cup
Butter, unsalted, 2 tbsp
*If you have no buttermilk, use regular milk and add 1 tbsp of white or rice vinegar per cup of milk and let curdle slightly ( about 5 min.). That is what I usually do.
* If you don;t want to cut squares, use a glass cup to cup out biscuits. Be sure to NOT twist the cup, just press hard and lift up. If you twist the cup in the dough, it will make the sides of the biscuits hard.
*Very important not to let butter get too soft.
* I don't have a pastry blender, so I use my hands to crumble and then put the crumbly mixture in the fridge, in a metal bowl, while I make sour milk. It will harden the butter back up.
* Be careful not to handle the dough too much, it will make them tough.
Preheat oven to 450° (500° if using a convection oven).
Line a large baking sheet with parchment paper.
In bowl, combine flour, cream of tartar, baking soda and salt.
Cut cold butter or shortening into dry ingredients with a pastry blender.
(Mixture will resemble coarse crumbs, with no large chunks of butter.) If butter gets very soft at this point, refrigerate mixture for 20 minutes.
Add 1 3/4 cups buttermilk, stirring just to moisten all ingredients.
Dough should be soft and moist; add remaining 1/4 cup as needed.
Turn dough out onto lightly floured work surface and knead gently about 10 times, or just untl dough holds together.
Roll or pat dough into a 14-by-10-inch rectangle.
With short side nearest you, spread top two-thirds of dough with 3 tablespoons soft butter, leaving bottom third, closest to you, unbuttered.
Fold dough into thirds (like you would fold a letter) by pulling bottom third up over center and then pulling top third over middle.
Turn dough so short side faces you.
Pat into a 9-by-12-inch rectangle.
In same manner, spread again with 3 tablespoons soft butter and fold letter style.
Turn once more in the same manner.
Pat into a 9-by-12-inch rectangle; spread with remaining 3 tablespoons soft butter and fold up.
Work quickly and gently so as not to overwork dough.
Pat dough into rectangle 3/4-inch thick on floured surface.
Cut into squares with a sharp chef's knife.
Place on pan, 1 inch apart.
Lightly brush tops with melted butter.
Bake in center of hot oven about 20 minutes (about 12 minutes in convection), until golden brown and firm.
Serve hot, warm or room temperature.
Serving Size: Makes 14 large or make smaller for more biscuits
Number of Servings: 14
Recipe submitted by SparkPeople user SLOOPYIVY.