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Molly completed her externship at The Williamsburg Lodge and was home for a short visit before going back for her second year at The Culinary Institute of America in Hyde Park, New York.  While home, she made us some delicious biscuits.

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon coarse salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1/2 cup buttermilk
  • 1/2 cup heavy cream

Directions

Preheat oven to 375 degrees.

Cut butter into small pieces and place in freezer for 15 or 20 minutes.

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Whisk together flour, baking powder, baking soda, and salt in a medium bowl.

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Cut in butter using your fingertips until mixture resembles coarse meal.

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Combine buttermilk and cream in a separate bowl.

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Make a well in the dry ingredients and pour in buttermilk mixture; stir to combine using your hands.

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Turn out dough onto a lightly floured work surface, and roll into an 8 inch square (about 3/4 inch high).

Using a lightly floured pizza cutter, cut into squares.

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Transfer to a baking sheet lined with parchment paper, spacing about 1 inch apart.

Bake until tops are golden, 22 to 24 minutes. Transfer biscuits to a wire rack, and cool.

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