Sunday, 13 September 2015

Buttermilk scones.

my favorite buttermilk biscuits | smitten kitchen

2 1/4 cups (280 grams) all-purpose flour
2 teaspoons to 1 1/2 tablespoons (10 to 20 grams) sugar (to taste, see note above)
1 tablespoon (15 grams) baking powder
3/4 teaspoon (5 grams) table salt
3/4 teaspoon baking soda
9 tablespoons (125 grams) chilled unsalted butter, cut into small chunks
3/4 cup (175 ml) buttermilk

Heat oven to 400°F/220°C and cover baking sheet with parchment paper.
Whisk flour, sugar, baking powder, salt and baking soda in large, wide bowl.
Using fingertips or a pastry blender, work butter into dry ingredients until the mixture resembles a coarse meal.
Add buttermilk and stir until large, craggy clumps form.
Reach hands into bowl and knead mixture briefly until it just holds together.

To form biscuit rounds:
Transfer dough to floured counter and pat out until 1/2 to 3/4-inch thick (err on the thin side if uncertain, as the tall ones will literally rise and then tip over, like mine did the day I photographed these).
Using a round cutter (2 inches for regular sized biscuits, 3 inches for the monstrous ones shown above), press straight down — twisting produces less layered sides — and transfer rounds to prepared sheet, spacing two inches apart.

To make drop biscuits:
Drop 1/4-cup spoonfuls onto baking sheet, spacing two inches apart.

Both methods:
Bake until biscuits are golden brown on top, about 12 to 15 minutes.
Cool slightly, then serve warm, with butter/jam/eggs/bacon/sausage and gravy or any combination thereof.
Happy weekend!

Do ahead:
Biscuits are best freshly baked.
When I want to plan ahead, I make the biscuit dough and form the individual biscuits, then freeze them until needed.
They can be baked directly from the freezer, will just need a couple more minutes baking time.

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