Extra-Flaky Southern Buttermilk Biscuits

Sharlene~W's Note:

These biscuits are folded, creating a layered effect. These biscuits are well worth the effort--tender and very flaky. For best results, use White Lily all-purpose flour. It is ground from a special low-gluten soft wheat and is perfect for making biscuits.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 15

• 4 ½ cups white lily all-purpose flour
• 2 teaspoons cream of tartar
• 2 teaspoons baking soda
• 1 ½ teaspoons salt
• ½ cup cold unsalted butter or ½ cup margarine or ½ cup shortening , cut into pieces
• 1 ¾-2 cups cold buttermilk
• ½ cup unsalted butter , plus
• 1 tablespoon unsalted butter , softened to room temperature,cut into 1 tablespoon portions
• 1 tablespoon unsalted butter or 1 tablespoon margarine , melted,for brushing tops

Directions:

1. Preheat oven to 450° (500° if using a convection oven).
2. Line a large baking sheet with parchment paper.
3. In bowl, combine flour, cream of tartar, baking soda and salt.
4. Cut cold butter or shortening into dry ingredients with a pastry blender.
5. (Mixture will resemble coarse crumbs, with no large chunks of butter.) If butter gets very soft at this point, refrigerate mixture for 20 minutes.
6. Add 1 3/4 cups buttermilk, stirring just to moisten all ingredients.
7. Dough should be soft and moist; add remaining 1/4 cup as needed.
8. Turn dough out onto lightly floured work surface and knead gently about 10 times, or just untl dough holds together.
9. Roll or pat dough into a 14-by-10-inch rectangle.
10. With short side nearest you, spread top two-thirds of dough with 3 tablespoons soft butter, leaving bottom third, closest to you, unbuttered.
11. Fold dough into thirds (like you would fold a letter) by pulling bottom third up over center and then pulling top third over middle.
12. Turn dough so short side faces you.
13. Pat into a 9-by-12-inch rectangle.
14. In same manner, spread again with 3 tablespoons soft butter and fold letter style.
15. Turn once more in the same manner.
16. Pat into a 9-by-12-inch rectangle; spread with remaining 3 tablespoons soft butter and fold up.
17. Work quickly and gently so as not to overwork dough.
18. Pat dough into rectangle 3/4-inch thick on floured surface.
19. Cut into squares with a sharp chef's knife.
20. Place on pan, 1 inch apart.
21. Lightly brush tops with melted butter.
22. Bake in center of hot oven about 20 minutes (about 12 minutes in convection), until golden brown and firm.
23. Serve hot, warm or room temperature.

Reviews

[toppop]

An interesting "half way house" biscuit (soda bread or "quick" bread) between puff-pastry (no leavening.. steam risen) and rolls (yeast risen) .. I find these are delicious when eaten hot, but only average at room temperature when the high fat content is set. I did not try re-warming them either in the oven or microwave.. wish I'd done that! I did not use special low-gluten flour, consequently I did see the gluten generating the strong tension along the length of the layers (this is why they "don't rise evenly".. they are under tension.. this tension is relaxed out in puff pastry and in rolls, but as these are chemically risen, this probably would not succeed with these rolls (I did not try this).. These are of sufficient special interest that I intend to do a number of experiments on this recipe when I try them in the future.... not too often due to the high fat content.. heheh.. As they say in chef's school, "Fat is taste". Still I give them a high rating as is.

[Chef #797362]

These biscuits have a wonderful flavor, and are not difficult to make. Mine do not rise consistently vertical. Some rise to the side. Anyone have an idea as to how to prevent this? I wonder if placing them in the pan without space between them would help them rise straight up? Paperboy

[Chef #761551]

These were amazing! I am from the UK and biscuits aren't eaten here but I have had them on a few trips to the US and really enjoyed them. I have often tried to recreate them at home without success but these were better than any that I have eaten anywhere! So crispy and flaky and super moreish. I dread to think of their effect on my waistline. Thanks so much for this Sharlene - W. You are a star!