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Buttermilk Biscuits
The quintessential all-purpose biscuit that works just as well on the side
with a plate of AirFried Chicken (page 23) as it does as a foundation
for Strawberry Shortcakes (page 37).
Makes 12 biscuits
Nonstick cooking spray
2¼ cups unbleached, all-purpose flour
¾ cup cake flour
1 tablespoon cream of tartar
2 teaspoons baking soda
¼ teaspoon granulated sugar
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper (omit if making for a
sweet recipe)
9 tablespoons unsalted butter, cold and cubed
1 cup buttermilk
2 tablespoons unsalted butter, melted
1. Coat the Baking Pan lightly with nonstick cooking spray.
2. Put both flours, cream of tartar, baking soda, sugar, salt and pepper,
if using, into the work bowl of a food processor fitted with the metal
chopping blade. Process to sift ingredients for about 10 seconds.
Add the cold butter and pulse until butter resembles the size of peas.
3. With the machine running, add the buttermilk, and process until JUST
incorporated. The dough will be quite sticky. Remove the dough from
the work bowl and place onto a well-floured surface. Knead lightly by
hand and form into a log.
4. Cut the log into 12 equal pieces. Form each piece into a round; place
it onto the prepared Baking Pan.
5. Select Bake at 450°F for 10 minutes. Once the oven is preheated,
place the biscuits into the oven in rack position 2.
6. Biscuits should be evenly golden brown when ready. Remove from
oven and brush with melted butter immediately.
Nutritional information per biscuit:
Calories 260 (73% from fat) • carb. 17g • pro. 2g • fat 19g • sat. fat 8g
chol. 31mg sod. 304mg • calc. 23mg • fiber 1g
Buttery Dinner Rolls
Our absolute favorite dinner roll.
Makes 12 rolls
6 tablespoons whole milk
6 tablespoons unsalted butter, plus more for pan
3 tablespoons granulated sugar
1¾ teaspoons active dry yeast
3 tablespoons warm water (105ºF to 110ºF)
3 cups bread flour (unbleached, all-purpose flour may
be substituted)
¾ teaspoon kosher salt
1 large egg, lightly beaten
Egg wash (1 large egg whisked with 1 tablespoon water)
1. Put the milk, butter and sugar into a small saucepan over low heat.
Warm until the butter is melted. Remove from heat and reserve.
2. In a 2-cup measuring cup, dissolve the yeast into the warm water. Let
stand until foamy, about 5 minutes.
3. Put the flour and salt into the work bowl of a food processor fitted
with the dough blade. Process for 10 seconds to sift ingredients.
4. With the machine running, add the cooled milk mixture, plus the egg,
slowly through the small feed tube. Process until a dough ball forms.
Continue processing to knead the dough, about 45 seconds.
5. Shape the dough into a smooth ball and transfer to a large mixing
bowl; cover with plastic wrap. Place in the oven in rack position 1.
Select Proof at 90°F for 45 minutes. Dough should be doubled in size
once time expires.
6. While dough is rising, lightly butter a 9-inch round baking pan.
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