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Buttermilk Biscuits ｜ Joshua Weissman's Recipe Transcription

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Joshua Weissman

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Ingredients

(A) Medium-strength flour : 463g (3 cups)
(A) Baking soda : 1/4 teaspoon
(A) Granulated sugar : 10g (2 and 1/2 teaspoon)
(A) Kosher salt : 8g (2 and 1/2 teaspoon)
(A) Baking powder : 10g (2 and 1/2 teaspoon)
butter : 195g (3/4 cup and 2 tbsp)
Buttermilk : 250g (1 cup and 2 tablespoons)

Time required

65minutes

Procedure

1) Cut the butter 00:22
Cut the butter into 0.5 inch (a little over 1 cm) cubes.
2) Put (A) on a food processor 00:43
Put (A) in a food processor and sprinkle until the whole is mixed.
3) Put butter in 2 01:15
Add the butter cut in 2 and put it in a food processor until it is pea-sized.
4) Transfer to a bowl and add buttermilk 01:30
Transfer to a medium to large bowl and mix with a fork while pouring buttermilk. When it comes together to a certain extent, knead the dough by hand and put it together.
5) Make the dough square 02:09
Put the dough on the workbench and use a scraper to trim the four corners to make a 1-inch (about 2.5 cm) thick square.
6) Divide the dough into 4 equal parts and stack them. 02:19
Cut the dough into 4 equal parts. While holding the cut dough with your hands, stack it. Straighten the sides as much as possible with a scraper.
7) Roll out the dough with a rolling pin 02:48
Lightly sprinkle flour (outside the amount) on the surface of the dough and use a rolling pin to make a rectangle with a thickness of 1 inch (about 2.5 cm).
8) Divide the dough into 12 equal parts 03:00
Cut the edges of the dough into a beautiful rectangle. Cut into 12 equal parts of 3x4 with a knife.
9) Arrange on the top plate and cool in the freezer 03:31
Arrange them on a top plate with a cooking sheet at intervals of 2 inches (about 5 cm). Cool in the freezer for 10 to 15 minutes.
10) Bake in the oven for 20-25 minutes 03:48
Preheat the oven to 220 ° C. Melt butter (outside the amount) on the surface of the dough and sprinkle with coarse-grained sea salt (outside the amount).
Lower the oven temperature to 205 ° C and bake for 20 to 25 minutes to complete.

Point

・ Please note that the measuring cups made overseas may have different capacities from those made in Japan.
-Preheat the oven to 220 ° C in advance.
・ After cutting the butter, put it in the refrigerator to cool it.
・ Keep the buttermilk in the refrigerator until just before using it.
・ If there is no skipper, a flat surface such as a spatula can be used instead.
・ If the dough sticks to the rolling pin, it is recommended to add flour to the rolling pin.
・ Adjust the baking time so that the surface is golden brown and the bottom is dark brown.
・ It is also recommended to apply butter or honey as you like when eating.