• 5/14 Nat Biscuit Day - 4

    From Dave Drum@1:229/452 to All on Fri May 13 06:28:01 2022
    May 14 - National Buttermilk Biscuit Day

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Small-Batch Buttermilk Biscuits
    Categories: Five, Breads
    Yield: 4 Servings

    2 c (255 g) A-P flour
    1 tb Baking powder
    1 ts Kosher salt
    6 tb Cold unsalted butter; in
    - 1/2" cubes, + room temp
    - butter for greasing pan
    3/4 c (180 ml) cold buttermilk;
    - more as needed
    1 lg Egg

    In a medium bowl, whisk the flour, baking powder and
    salt to combine. Add the cold cubed butter, and toss
    until each cube is well coated with flour. Using your
    hands or a pastry cutter, cut the butter into the flour
    until the mixture resembles a coarse meal.

    Make a well in the center of the bowl, and pour in the
    buttermilk. Use your hands or a silicone spatula to mix
    the ingredients together until they form a homogenous
    dough. (It will look quite shaggy.) If the dough is not
    coming together, add more buttermilk by tablespoons.

    Wrap the dough in plastic wrap and refrigerate for 30
    minutes. Toward the end of chilling, heat the oven to
    400ºF/205ºC.

    Butter a 9" square baking pan, a 9" round cake pan, an
    oven-safe skillet or a baking sheet.

    On a lightly floured surface and using floured hands,
    pat the dough into a rectangle 1/2" thick. Fold the
    dough in quarters. Using floured hands, pat the dough
    out again to a square about 1 1/4" thick.

    Cut the square of biscuit dough into four even pieces.
    Transfer the biscuits to the prepared pan in a cluster,
    with about 1/2" of space between each biscuit.

    In a small bowl, whisk the egg with 1 tablespoon water.
    Brush the egg wash over the surface of the biscuits, and
    bake until deeply golden brown on top, 25 to 30 minutes.
    Cool at least 10 minutes before carefully separating and
    serving.

    By: Erin Jeanne McDowell

    Yield: 4 biscuits

    RECIPE FROM: https://cooking.nytimes.com

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