Yield: 1 Servings
|7 cups||Unbleached all purpose flour|
|1 cup||Cake or pastry flour|
|1 cup||Buttermilk powder|
|5 tablespoons||Double acting baking powder|
|4 teaspoons||Baking soda|
|½ cup||Unsalted butter|
|3 cups||Buttermilk biscuit mix|
|¾ cup||Ice water (up to 1)|
TO MAKE BISCUITS
(makes about 2½ lbs)
These make the lightest, tenderest biscuits. Make sure your baking powder is fresh and don't twist the biscuit cutter around as you cut the biscuits; the biscuits will topple sideways when they bake.
Place all purpose flour, pastry flour, buttermilk powder, salt, sugar, baking powder and baking soda in a large bowl. Whisk to combine dry ingredients. Cut in the shortening and butter to form a coarse, crumbly mixture. (You can also do this in a large food processor - or do it in two half batches - pulsing the processor to cut the fat into the flour.) Store in freezer up to three months.
To Make Biscuits (makes 10-12 two inch biscuits): Preheat oven to 425 degrees. Place three cups biscuit mix in a medium sized bowl. In a well in the centre, stir in almost all the ice water. Form a soft dough by briskly stirring with a fork, adding in reserved ice water if required. Gently knead on a lightly floured board about eight times - briefly, do not overwork dough. Roll or pat out to a thickness of ½". Cut into rounds between two and 2 ½ inches. Place on ungreased baking sheet and bake until lightly golden brown, about 12 minutes. Brush generously with melted butter or lightly with cream or milk before baking. Bake until lightly golden, about 10-12 minutes. Serve hot. These can also be patted into an eight inch square baking pan or a nine inch cast iron pan. Bake until golden, then cut into squares.
Posted to EAT-L Digest 27 Aug 96 From: Pat Belanger <cookie@...> Date: Wed, 28 Aug 1996 21:50:09 -0700