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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 14 |
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Directions: Special equipment: a 3-inch round cookie cutter; parchment paper
Accompaniment: sorghum butter or softened plain butter
Preheat oven to 450F.
Sift together flour, cream of tartar, baking soda, and salt into a bowl,
then blend in shortening with a pastry blender or your fingertips until
mixture resembles coarse meal. Add 1 3/4 cups buttermilk and stir, adding
up to 1/4 cup more, a little at a time, if needed, to form a soft but not
sticky dough. Turn out onto a lightly floured surface and knead gently 10
times.
Pat out dough on floured surface into a 14- by 10-inch rectangle. With a
short side nearest you, spread top two thirds of dough evenly with 3
tablespoons softened butter, leaving bottom (the third closest to you)
unbuttered. Fold dough into thirds, like a letter (unbuttered bottom third
up, then top buttered third down over dough).
Turn dough 90 degrees (so a short side is nearest you) and pat into a
rectangle about 12 by 9 inches. Spread top two thirds of dough evenly with
3 more tablespoons softened butter and fold like a letter again.
Turn dough 90 degrees (so a short side is nearest you) and pat into a
rectangle 12 by 9 inches. Spread top two thirds of dough evenly with
remaining 3 tablespoons softened butter and fold dough like a letter once
more.
Pat out dough 3/4 inch thick and cut out biscuits with floured cutter, then
arrange 1 inch apart on a parchment-lined baking sheet. Gather scraps and
pat out once more, then cut out rounds and transfer to baking sheet.
Lightly brush tops of biscuits with melted butter and bake in middle of
oven until golden and cooked through, 20 to 25 minutes.
*Available at White Lily (800-264-5459; whitelily.com).
Contributor: Gourmet August 200
3
Ingredients:
4 2/3 Cup(s) white lily all purpose flour; (not self rising)
1 1/2 Teaspoon(s) cream of tartar
163/625 Ounce(s) baking soda
163/625 Ounce(s) salt
8 Tablespoon(s) cold vegetable shortening
2 Cup(s) buttermilk; about
1 stick butter, room temp; cut into tablesp pcs
1 Tablespoon(s) butter; room temp |
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