- 1.25 lbs bread flour
- 1.25 lbs pastry flour
- .75 ounces salt
- 2.5 ounces baking powder
- 2 ounces sugar
- 14 ounces butter, (14 oz single recipe)
- 1.75 lbs buttermilk
ingredients
directions
1. Sift dry ingredients together. |
2. Rub in butter until resembles cornmeal. |
3. Add buttermilk and mix with spatula until just combined. |
4. Bring dough to bench with flour, fold approximately 12 times. |
5. Rest dough with damp cloth covering for 10-15 minutes. |
6. Roll dough to approximately 1-inch thick and cut biscuits. |
7. Place on sheet tray with parchment right next to each other. |
8. Egg wash tops and bake at 425° F until golden brown. |
9. NOTE: use 1.5 biscuits (recipe makes 32). Use 4th one from outer edge for biscuit cutter. |
Keywords
baking, gnvdc