Yield: 8 Large Biscuits
| Ingredients | Amount | Notes |
|---|---|---|
| White Lily Light Flour | 560g | AP Flour also works |
| Cream of Tartar | 1/2 Tbsp | |
| Baking Soda | 1/2 Tbsp | |
| Salt | 1.5 Tbsp | |
| Unsalted Butter | 113g | Cold (Fridge) |
| Buttermilk | 510g | |
| Unsalted Butter | 113g | Room Temp |
Procedure:
- Combine the first 4 ingredients together in a large bowl and mix briefly. Using the large holes (Pea sized) on a box grater, toss your butter in the flour mix (To better handle) and grate the butter into the bowl onto the flour mix. Tossing the butter shreds in the flour every dozen grates or so.
- Once all the butter is grated, toss it among the flour to evenly disperse it and make sure there are no large lumps. Then make a “well” in the center of the flour mix and pour in your buttermilk.
- Technique is key here, with your hand, going around the side of the bowl, carefully drag open handfuls of the flour into the center of the bowl, while slowly working your way around the edges of the bowl.
- Repeat this motion only until the flour seems evenly hydrated, there may be small dry spots in the mix. You are not kneading, just hydrating the flour. You maybe do this motion a solid 20 times, it will seem wrong but call it there.
- Now leave the bowl alone to allow the flour to hydrate for 15 minutes.
- Preheat your oven to 375 degrees Fahrenheit, and line a baking tray with parchment. I still grease the parchment to be safe.
- Heavily flour your work surface and dump the dough out onto the floured surface, then heavily flour the top of the dough. You want a solid dusting of flour on every part of this dough. then payt the dough out into a 9 x 9 inch square.
- Spread your room temperature butter on half of that square. Then fold the unbuttered half on top of the buttered half so you have a long rectangle now. Now take the top of the rectangle and fold it to the bottom so you now have a fat square.
- Flour the top of that square if need be, and press the dough down and back out into a 9 inch square, or until your dough block is about 1 and a half inches tall.
- You can either cut this square into 9 biscuits, or use a biscuit cutter and punch them out (3 inch cutter). Butter and flour the biscuit cutter if you choose that option, re-flouring between each biscuit punch.
- Lay your punched out biscuits directly on one side of the pan, so one of their sides is a quarter inch from the rim of the pan. This will help hold them up. Lay the biscuits directly next to one another too, so they have an edge touching. This also provides the structure.
- Bake them for approximately 20 minutes, spinning the pan around in the oven after 10 minutes.
Special Instructions / notes:
Brush the warm biscuits with Honey-Butter if you want them to be extra luscious.
If you choose to use a biscuit cutter, and punch out your biscuits, once you punch out about 2/3rds of the dough, take all the scraps and lay them on top of that remaining 1/3rd. Now fold one end of that 1/3rd, over the scraps, and to the other end of the dough. Now press this block back out to the same thickness that the first biscuits were cut to, and continue punching them out. Do not do this more than twice.