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Master Biscuit Dough
Gravy and Biscuits East-West Style
Hot Mustard Glazed Salmon en Croute
Best
Strawberry-Lemongrass Shortcake
Ted Allen's Asian
Pear Upside-Down Biscuit
WINE NOTES
Passion fruit Mimosa: Pour puree
into Champagne flute and top with Veuve Clicquot Champagne
Qupe Chardonnay Bien
Nacido Reserve, Block 11: 100% chardonnay. Grapes are whole-cluster
pressed, chilled and settled overnight, then transferred to French
barrels for fermentation. Touches of Asian pear, mango and
pineapple, along with a nice, creamy oak with slightly softer
acidity.
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Master Biscuit Dough
Master
Makes 24 2 1/2 to 3-inch biscuits
- 1 stick plus 4 tablespoons unsalted
butter, cut into 1-inch piece, chilled
- 2 1/2 cups bread flour, plus more for
rolling out dough
- 2 1/2 cups cake flour, plus more for
rolling out dough
- 2 teaspoons salt
- 1 tablespoon plus 1 teaspoon baking
powder
- 1 teaspoon baking soda
- 1 tablespoon sugar
- 1 1/2 cups buttermilk
- 1 cup milk
Preheat oven to 425 degrees. In the bowl of a
stand mixer, combine dry ingredients. Mix butter into dry
ingredients with the paddle attachment until butter is slightly
broken down, but not fully incorporated. In a large bowl, whisk
buttermilk and milk together. With mixer running, add buttermilk
mixture to flour slowly until well incorporated but not overmixed.
Turn out dough onto a lightly floured surface and form into a disk.
On a flat, floured surface, roll dough to 1/2-inch thickness and cut
into desired shape for biscuits. Or freeze them in 1/2-inch sheets
to thaw and use later or cut into shapes and freeze. If baking them,
place biscuits on ungreased cookie sheet. Bake for approximately
10-12minutes, or until puffed and golden brown. Remove to a rack to
cool.
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