Thursday, July 14, 2016

Buttered Biscuits

 I recently made some biscuits from scratch. A gal I knew via church who loves to cook posted about these on facebook (thanks, Cindy, if you ever run across this) and I gave it a go.  The original post was via the bluejeanchef.   They were really buttery and delicious, and there were a few steps I had never done before that I'll definitely be trying out with other recipes that need cold butter (pie crust?).
This ones a keeper.
Ingredients:  2 1/3 c. bread flour, 8 t. sugar, 1 stick of butter (stick it in the freezer for an hour or so), 1 1/3 c. buttermilk, more butter (for greasing the pan and to brush on the top of the biscuits towards the end of cooking), regular flour (not the bread flour)
Instructions:
Preheat Oven to 425
1.  Mix the bread flour and sugar.
2.  Grate the butter into the dry mix.
 3.  Stir together until butter crumbles are coated, but don't over mix.
 4.  Add buttermilk.  Stir again until just mixed, but crumbly.  Again, don't over mix.
5.  Add about a cup of flour to a bowl.  Take a spoon and drop a ball of dough into the flour (about the size of an egg).
 6.  Toss around and coat.
 7.  Drop into a buttered 9x9 baking pan.  Set each one next to each other.
8.  Bake at 425 for 25 minutes.  Pull out and brush the tops of the biscuits with about 3 T of melted butter.  Cook at additional five minutes to brown.  

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