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Old 10-12-2011, 07:54 PM posted to rec.food.cooking
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Default Buttermilk Biscuits II

I made biscuits again this morning using a different recipe. Getting
really close now; these tasted wonderful but were a little too tender.
So next time I'll use regular Northern all purpose flour instead of
White Lily, and I might stir it a little longer:

2 cups unbleached flour
2 tsp baking powder
1 tsp sugar
1/2 tsp baking soda
scant 1/2 tsp salt
1 stick (8 Tbsp) cold salted butter
1 cup cold buttermilk

Combine the dry ingredients. Shred the butter into the dry mixture
using a box grater and mix it in until the clumps of butter strands are
broken up and well-coated with flour. Add the cold buttermilk and stir
with a rubber spatula until well combined.

Drop by 1/4 cups onto baking parchment, about an inch apart (makes about
12.) Brush the tops with melted butter, and bake at 450F until the
tops are brown -- about 13 to 15 minutes.

* * *

I mixed these up the night before to take to church this morning, so
instead of brushing butter on top, I just smoothed the tops with the
back of a spoon, then put the pan out on the dashboard of my truck to
freeze. This morning I baked them, still frozen, at 375 instead of 450
and it took almost 30 minutes. I also made them just a little too
large, so there were only 11 of them.

-Bob

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