SCOTT PEACOCK'S CLASSIC BUTTERMILK BISCUITS
Biscuit recipes don't vary much. Usually, the difference between a good biscuit and a great one is technique. Scott Peacock honed the technique taught to him by the great Southern cook Edna Lewis while he was a chef at Watershed restaurant in Decatur, Ga. It's a touch fussy - one is required to make baking powder from baking soda and cream of tartar - but the results are superior.
Provided by Christine Muhlke
Categories dinner, weekday, side dish
Time 30m
Yield Makes 12 to 16 biscuits
Number Of Ingredients 7
Steps:
- Set a rack in the upper third of the oven and preheat to 500 degrees. Sift together the cream of tartar and baking soda to make baking powder. In a large bowl, whisk together the flour, baking powder and salt. Add the lard or butter. Working quickly, rub it between your fingertips until half is coarsely blended and the remaining pieces are 3/4-inch thick.
- Make a well in center of the flour. Add all the buttermilk and stir the mixture quickly, just until it has blended and a sticky dough forms. (If the dough appears dry, add 1 to 2 tablespoons buttermilk.)
- Immediately turn the dough onto a generously floured surface. Using floured hands, briskly knead about 10 times until a ball forms. Gently flatten the dough and, using a floured rolling pin, roll to 3/4-inch thick.
- Using a fork dipped in flour, pierce the dough through at 1/2-inch intervals. Flour a 2 1/2- or 3-inch biscuit cutter. Stamp out rounds and arrange on a heavy, parchment-lined baking sheet. Bake until golden, about 12 minutes. Remove and brush with melted butter. Serve hot.
Nutrition Facts : @context http, Calories 273, UnsaturatedFat 3 grams, Carbohydrate 36 grams, Fat 11 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 7 grams, Sodium 218 milligrams, Sugar 2 grams, TransFat 0 grams
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Gregory Esposito
[email protected]I've made these biscuits several times and they're always a hit. They're the perfect comfort food.
Dream Smpfanpage
[email protected]These biscuits are a bit time-consuming to make, but they're worth it. They're so delicious!
MD rafikul Islam
[email protected]I'm new to baking and these biscuits were so easy to make. I'm definitely going to try more of Scott Peacock's recipes.
Kamilla Parenzee
[email protected]I love that this recipe uses buttermilk. It gives the biscuits a really nice tang.
Jonah Thomas
[email protected]I followed the recipe exactly and the biscuits turned out perfect. They were so light and fluffy.
jitendra k.c
[email protected]These are the best biscuits I've ever had! They're so flaky and flavorful.
Jacqueline
[email protected]These biscuits are delicious! I'll definitely be making them again.
Bryce Smith
[email protected]I love these biscuits! They're the perfect addition to any breakfast or brunch.
Christopher Maldonado
[email protected]These biscuits are so good! I'm not a huge fan of biscuits, but I couldn't resist these. They're so flaky and buttery.
Abdul rehman Awais
[email protected]I made these biscuits for my family and they were a huge hit! Everyone loved them. They're so easy to make and they taste amazing.
Sahanaj Islam
[email protected]These biscuits are the best! I've tried so many different recipes, but these are by far the flakiest, most delicious biscuits I've ever had. I highly recommend them!