Equipment
- Coyote Outdoor 30″ Hybrid Multi-Fuel Pizza Oven
Ingredients
- ¾ cup 170 grams cold unsalted butter, frozen and grated (keep in freezer)
- 2 cups 250 grams all-purpose flour
- 1⅔ cups 208 grams unbleached cake flour
- 2 tablespoons 24 grams granulated sugar
- 1 tablespoon 15 grams baking powder
- 1 tablespoon 9 grams kosher salt
- ½ teaspoon 2.5 grams baking soda
- 1⅓ cups 320 grams cold whole buttermilk
- Salted butter melted
Instructions
- Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
- Freeze butter for about 10 minutes.
- In a large bowl, stir together flours, sugar, baking powder, salt, and baking soda. Add cold butter, tossing to coat. Using a pastry blender or 2 forks, cut in cold butter until the mixture is crumbly and the largest butter pieces are pea-size. Using a fork or your fingers, stir in cold buttermilk until a dough forms. (It is OK if there are some dry flour bits remaining.)
- Turn out dough onto a clean surface. Pat or roll dough into an 8-inch square (about ¾ inch thick). Roll out and make a letter fold. Repeat 3 more times, finishing with an 8 inch square. Using a chef’s knife coated in flour, trim edges, if desired, to create a 7½-inch square, and cut dough into 2½-inch squares. Place 2 inches apart on prepared pan. Freeze until cold, about 10 minutes.
- Brush tops with melted butter.
- Bake until golden brown, 15 to 18 minutes. Brush with melted butter, and serve warm.
Notes
Make 9 of the most decadent biscuits with this recipe. Grated frozen butter and cold buttermilk ensure a tender, flaky texture, while a touch of sugar adds the perfect hint of sweetness. Bake to golden brown perfection and enjoy these buttery delights warm, straight from the oven.
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