MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Small-Batch Buttermilk Biscuits
 Categories: Five, Breads
      Yield: 4 Servings

      2 c  A-P flour (255 g)
      1 tb Baking powder
      1 ts Kosher salt
      6 tb Unsalted butter; cold,
           - in 1/2" cubes, plus:
           Butter; room temperature,
           - for greasing pan
    3/4 c  Buttermilk (180 ml); cold
           - more as needed
      1 lg Egg

  In a medium bowl, whisk the flour, baking powder, and salt to
  combine. Add the cold cubed butter, and toss until each cube is
  well coated with flour. Using your hands or a pastry cutter, cut
  the butter into the flour until the mixture resembles a coarse
  meal.

  Make a well in the center of the bowl, and pour in the buttermilk.
  Use your hands or a silicone spatula to mix the ingredients
  together until they form a homogenous dough. It will look quite
  shaggy. If the dough is not coming together, add more buttermilk by
  tablespoons.

  Wrap the dough in plastic wrap and refrigerate for 30 minutes.
  Toward the end of chilling, heat the oven to 400°F/205°C.

  Butter a 9" square baking pan, a 9" round cake pan, an oven-safe
  skillet or a baking sheet.

  On a lightly floured surface and using floured hands, pat the dough
  into a rectangle 1/2" thick. Fold the dough in quarters. Using
  floured hands, pat the dough out again to a square about 1-1/4"
  thick.

  Cut the square of biscuit dough into four even pieces. Transfer
  the biscuits to the prepared pan in a cluster, with about 1/2" of
  space between each biscuit.

  In a small bowl, whisk the egg with 1 tb water. Brush the egg wash
  over the surface of the biscuits, and bake until deeply golden
  brown on top, 25 to 30 minutes. Cool at least 10 minutes before
  carefully separating and serving.

  Recipe by Erin Jeanne McDowell

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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