FEATURED ON WCSH 6 MORNING REPORT
My dear friends from North Carolina and Tennessee think that a Yankee cannot make a proper buttermilk biscuit. They believe this because the best Southern biscuits are tender, delicate things that are almost always made with soft red winter wheat, low in protein, low in gluten. There are several southern flours that fit this description, but the most well-known is White Lily Flour. This white powdery stuff is easy to lay your hands on if you live south of the Mason-Dixon line. I’ve tried all the best places in New England, including King Arthur in Vermont, and I can’t get the revered and refined White Lily Flour unless I order it on Amazon. This is why I order it on Amazon. You can still make the recipe I’ve included with all purpose flour or a combination of all-purpose flour and cake flour (cake flour is lower in protein than all purpose flour) and the biscuits will still be delicious, but they may not be quite as light and fluffy as the ones made exclusively with soft red winter wheat.
There are only six ingredients that go into this quick bread which is why it’s so important to use the best ingredients. Maine made ingredients are included in this recipe, not just because they are easily accessible to us Mainers, but because they are superior to many other products on the market. These ingredients include Bakewell Cream, Sea Change Salt, Kate’s Unsalted Buttermilk. I do like to use a high fat European butter like Kerrygold or Plugra since the taste is wonderful and noticeable. Whatever baking soda you choose to use is fine, but do make sure it is fresh.
Here are a few other important tips:
1. Your hands should be cold when handling biscuit dough. Don’t over handle your dough.
2. Don’t skip the dough folding instructions. You want to create buttery layers in the biscuit.
3. Preheat your oven to 450 degrees and pop your biscuits in the middle of the oven for fifteen minutes.
Making good biscuits can be intimidating at first. If you’d like some hands-on help, sign up for our Essentials Class on May 2nd, the first class offered this spring. We’ll help you create these divine biscuits. Once you learn how to make these, you’ll be amazed how quickly you can turn them out. Buttermilk biscuits dress up any meal, not just brunch, and they will, without a doubt, impress your loved ones, particularly if they are from the south.
WATCH JILLYANNA’S APPEARANCE ON WCSH6 BELOW:
- 1 stick butter (4 oz) frozen
- 2 Tbsp butter, melted
- 2 1/2 cups (11 oz) White Lily All Purpose Flour
- 2 tsp Bakewell Cream
- 1 tsp baking soda
- 3/4 tsp (4 grams) fine sea salt
- 1 cup (8oz) buttermilk
- Preheat oven to 450 degrees
- Sift flour, Bakewell Cream, baking soda, and salt together in a medium bowl and set aside.
- Grate frozen butter using large holes of a box grater. Toss together grated butter and flour in bowl. Chill for 10 minutes. Make a well in center of mixture. Add chilled buttermilk, and stir until well blended. Dough will be sticky.
- Turn dough onto onto a lightly floured bread board. Lightly sprinkle flour over top of dough. With your hands gently pat dough into a 3/4 inch thick rectangle (about 9 x 5 inches). Or if you prefer, you can use a rolling pin to accomplish this. Be gentle.
- Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times. ( A bench scraper helps with the folding process.)
- Pat dough to 3/4 inch thickness. Cut with a 2 1/2 inch floured, round cutter. Try to punch out the cold dough without twisting the cutter. (You can reshape scraps if you like but they will probably not rise as high as the other perfectly cut ones.)
- Place dough rounds, side by side, in a parchment paper lined 1/2 sheet tray. (Dough rounds should almost touch.
- Place in middle rack of oven bake for 15 minutes, until biscuits are lightly browned.
- Remove biscuits from oven, brush with melted butter and serve immediately.
- 2 1/2 inch biscuit cutter
- Box Grater
- Wooden Spoon
- Bench Scraper
- Parchment or Silpat
- 1/2 Sheet Tray
- Rolling Pin (optional)