Post by Loupy on Oct 30, 2012 23:12:42 GMT -7
Buttermilk Biscuits with Fresh Parsley & Garlic
By Jane @ janessweets.blogspot.com/
Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
Ingredients:
3 cups of All Purpose flour, plus extra for dusting (I used bleached)
2 and 1/2 Tbsp. granulated sugar
1 and 1/2 Tbsp. baking powder
1 tsp. salt
1 medium garlic clove, peeled and finely minced
1 Tbsp. finely chopped fresh flat-leaf parsley
8 Tbsp. cold unsalted butter, diced
2/3 cup buttermilk
1/2 cup milk, plus more for brushing
Directions:
Blend together the flour, sugar, baking powder, and salt.
In a separate small bowl, mix together the parsley and garlic, then add that into the combined dry ingredients.
Cut in the butter (I used a pastry blender) until the mixture resembles pea-sized pieces.
Add in the buttermilk and milk, mixing just to combine.
On a lightly floured surface, roll out the dough to a thickness of 1 inch.
Fold the rolled dough in half, turn it, roll it, and repeat this 3 or 4 times for a final thickness of 1 inch.
Cut the dough with a biscuit cutter.
(Re-roll the extra dough scraps only once if you can help it; more than that may lead to toughened biscuits.)
Place the dough pieces onto the covered baking sheet.
With a pastry brush, lightly brush milk on the top of each one.
Bake for approximately 10 to 15 minutes.
Let the biscuits cool on wire racks, or serve them warm.
Copyright 2009-2012 Jane's Sweets & Baking Journal. All rights reserved.
By Jane @ janessweets.blogspot.com/
Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
Ingredients:
3 cups of All Purpose flour, plus extra for dusting (I used bleached)
2 and 1/2 Tbsp. granulated sugar
1 and 1/2 Tbsp. baking powder
1 tsp. salt
1 medium garlic clove, peeled and finely minced
1 Tbsp. finely chopped fresh flat-leaf parsley
8 Tbsp. cold unsalted butter, diced
2/3 cup buttermilk
1/2 cup milk, plus more for brushing
Directions:
Blend together the flour, sugar, baking powder, and salt.
In a separate small bowl, mix together the parsley and garlic, then add that into the combined dry ingredients.
Cut in the butter (I used a pastry blender) until the mixture resembles pea-sized pieces.
Add in the buttermilk and milk, mixing just to combine.
On a lightly floured surface, roll out the dough to a thickness of 1 inch.
Fold the rolled dough in half, turn it, roll it, and repeat this 3 or 4 times for a final thickness of 1 inch.
Cut the dough with a biscuit cutter.
(Re-roll the extra dough scraps only once if you can help it; more than that may lead to toughened biscuits.)
Place the dough pieces onto the covered baking sheet.
With a pastry brush, lightly brush milk on the top of each one.
Bake for approximately 10 to 15 minutes.
Let the biscuits cool on wire racks, or serve them warm.
Copyright 2009-2012 Jane's Sweets & Baking Journal. All rights reserved.
