Breads

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Makes 8 biscuits

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Makes 8 biscuits

These biscuits are so light and tender, you will want to make them every night.

Nutritional information per biscuit:Calories 191 (54% from fat)
carb. 19g
pro. 3gfat 11g sat. fat 7g
chol. 31mg
sod. 389mg calc. 26mg
fiber 0g

Ingredients

  • 1¼cups unbleached, all-purpose
  • flour, plus more for shaping
  • ¼cup cake flour
  • 2teaspoons cream of tartar
  • 1½teaspoons baking soda
  • ¼teaspoon granulated sugar
  • ½teaspoon kosher salt
  • 1pinch freshly ground black pepper
  • 6tablespoons unsalted butter,
  • cold and cubed 2∕3 cup buttermilk
  • 2tablespoons unsalted butter,
  • melted

Preparation

  1. 1. Preheat oven to 500°F. Line a baking sheet with parchment paper.
    2. Insert the chopping blade into the work bowl of the food processor. Add both flours, cream of tartar and baking soda and process on Low for 10 seconds.
    Add the sugar, salt and pepper and process on
    Low again for 5 seconds. Add the cold butter and pulse to incorporate until the size of the butter resembles peas.
    3. While pulsing, pour the buttermilk (you may not need all of it) through the feed tube until just incorporated – the dough will be sticky, but not overly wet. Remove dough from work bowl and place on a well-floured surface. Knead dough by hand about two to three times, form into a log and cut into 8 equal pieces. Form each piece into a round and place, evenly spaced, on the prepared baking sheet.
    4. Bake 10 minutes, or until golden brown.
    Remove from oven and brush with melted butter. Serve immediately.
  2. TIP: For more rustic-style biscuits, bake the pieces
    of dough without shaping once you’ve portioned
    them out.