(c) A Marcy Goldman, BetterBaking.Com Original Recipe
Extra Flakey Butter Biscuits
A combination of leaveners make these biscuits extra light. My best biscuits, plain and simple. Perfect for Thanksgiving or anytime you want the world's best biscuit.
2 1/2 cups all purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
5 teaspoons sugar
6 tablespoons unsalted very cold butter, in small dice
1 tablespoon instant yeast
1/2 cup warm water
1/2 to 1 cup warm buttermilk
Flour for dusting
In a large mixer bowl, stir together the flour, baking powder, salt, soda and sugar. Cut butter into dry ingredients until crumbly and well distributed.
In a small bowl, sprinkle yeast over the warm water and stir briefly. Allow to dissolve and swell. Add warm buttermilk to dry ingredients, add dissolved yeast mixture and toss with a fork to blend and moisten, creating a ragged mass. Turn out onto a lightly floured board and knead gently to make a soft dough (for just a few seconds). Cover dough with a tea towel bowl and let rest 10 minutes.
Preheat oven to 450 F.
On a lightly floured board, roll dough out to a thickness of 3/4 inch to 1 inch and an area of 6 to 8 inches by 6 to 8 inches. Cut into 9 square or round biscuits. Place on parchment paper lined baking sheet.
As soon as biscuits go in, reduce temp to 400 F and baked 12-16 minutes until nicely browned on top. Brush with melted unsalted butter as they come out of the oven.
© This is a Marcy Goldman/BetterBaking.com original recipe
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