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Laminated Buttermilk Biscuits #CulinaryCam

 

May 14th was National Buttermilk Biscuit Day. So, this is a few days late, but, really, who is going to quibble about a few days delay. Besides, we make biscuits all year long...not just on a designated  national food holiday.

I used this laminated buttermilk biscuit as a comparison with a buttermilk drop biscuit in a Culinary Cam YouTube video. See that here...or there.



Ingredients makes about twelve  2-1/2" 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.

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.

Preheat oven to 400 degrees Fahrenheit. Let biscuits rise while the oven heats, approximately 30 minutes.


 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.

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