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Laminated Biscuits #BreadBakers


BreadBakers#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the Bread Bakers home page

We take turns hosting each month and choosing the theme/ingredient. This month Sue of Palatable Pastime is hosting and asked the bloggers to bake biscuits or scones. Sue wrote: "Bake up a biscuit or scone  using yeast rather than just baking powder.
 These bake up quick so the oven  won't be on that long in this warm summer month."

If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com.

Here's the #BreadBakers biscuit and scone bar...

Ingredients makes about fifteen 2" square biscuits
  • 1/4 cup organic granulated sugar
  • 3 Tablespoons warm water
  • 2 teaspoons (or 1 envelope) active dry yeast
  • 5 cups all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup (2 sticks) butter, cold and cubed plus another 1/2 cup (1 stick) butter, cold
  • 2 cups whole plain buttermilk (you can use yogurt, instead)
  • light oil for greasing the bowl (I used canola)
  • Also needed: pastry blender, rolling pin, parchment paper

Procedure

In a small mixing bowl, stir together sugar, 3 Tablespoons warm water, and yeast. Let stand until mixture is bloomed and foamy, approximately 5 minutes.

In a medium mixing bowl, whisk together flour, salt, baking soda, and baking powder. Using your hands or a pastry blender, cut in cold, cubed butter (1 cup or 2 sticks) until mixture is crumbly. Add yeast mixture and buttermilk, stirring until dry ingredients are just moistened.

Knead by hand a few times until dough comes together. Oil a large mixing bowl and place dough in bowl, turning so that it's completely covered in oil. Cover with a clean dish towel and let rise in a warm spot until raised and puffy, approximately 90 minutes to 2 hours.

While the dough rises, pound the 1/2 cup (1 stick) butter into a rectangle and wrap in parchment paper.

Preheat oven to 400 degrees Fahrenheit. Line baking sheet with parchment paper or a silicone mat.



Turn out dough onto a lightly floured piece of parchment. Gently roll dough into an 18" x 12" rectangle. Unwrap butter and place in center of dough. Fold dough into thirds, like a letter. Each fold and turn creates a new layer of dough!


Roll dough to 1-1/2" thick. Rotate dough 90 degrees, and fold dough again into thirds, like a letter. 


Roll dough to a rectangle at 1-1/2" thickness, again. Cut dough into squares and gently separate the biscuits. Transfer to prepared sheet.



 Bake until golden brown, approximately 15 to 20 minutes. Let cool on pan for 5 minutes. These are delicious as is, but they are even more delicious with some homemade jam! Enjoy.

Comments

  1. Camilla your biscuits look so flaky, delicate and golden. I am sure these taste yum!

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  2. So, the Angel Biscuits are basically just a laminated biscuit as well only cut into rounds instead of squares.

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  3. Look at those layers!!! Oh my!!

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  4. Wow! wonderful crispy, flaky biscuits.

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  5. Lamination does wonders, love this flaky biscuits great treat I am going to give this one a try.

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  6. These are just gorgeous - those layers are amazing!

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  7. I had never heard of these biscuits before. I was so intrigued I had to try them at the earliest. OMG such a delicious recipe!

    ReplyDelete

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