Breads

Buttermilk Biscuits

Makes 12 biscuits

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Buttermilk Biscuits

Makes 12 biscuits

The quintessential all-purpose biscuit that works just as well on the side with a plate of AirFried Chicken as it does as a foundation for Strawberry Shortcakes.

Nutritional information per biscuit:Calories 260 (73% from fat)
carb. 17g
pro. 2g
fat 19g
sat. fat 8g chol. 31mg sod. 304mg
calc. 23mg
fiber 1g
  1. Buttermilk Biscuits-1
  1. Buttermilk Biscuits-1

Ingredients

  • Non stick cooking spray
  • 2¼ cups unbleached, all-purpose flour
  • ¾ cup cake flour
  • 1 tablespoon cream of tartar
  • 2 teaspoons baking soda
  • ¼ teaspoon granulated sugar
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper (omit if making for a sweet recipe)
  • 9 tablespoons unsalted butter, cold and cubed
  • 1 cup buttermilk
  • 2 tablespoons unsalted butter, melted

Preparation

  1. Coat the Baking Pan lightly with nonstick cooking spray.
  2. Put both flours, cream of tartar, baking soda, sugar, salt and pepper, if using, into the work bowl of a food processor fitted with the metal chopping blade. Process to sift ingredients for about 10 seconds. Add the cold butter and pulse until butter resembles the size of peas.
  3. With the machine running, add the buttermilk, and process until JUST incorporated. The dough will be quite sticky. Remove the dough from the work bowl and place onto a well-floured surface. Knead lightly by hand and form into a log.
  4. Cut the log into 12 equal pieces. Form each piece into a round; place it onto the prepared Baking Pan.
  5. Select Bake at 450°F for 10 minutes. Once the oven is preheated, place the biscuits into the oven in rack position 2.
  6. Biscuits should be evenly golden brown when ready. Remove from oven and brush with melted butter immediately.

This recipe was prepared with

Chef’s Convection Toaster Oven

Chef’s Convection Toaster Oven

$369.95
Core Custom® 13 Cup Food Processor

Core Custom® 13 Cup Food Processor

$299.95

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