Ingredients: |
Ingredients: 4 c. Self-rising Flour, plus more for the work surface
2 Tbsp. Baking Powder
1 tsp. Baking Soda
3/4 lb. (3 sticks) salted butter, cold, cut into 1/2" pieces or grated
2 large eggs, beaten, plus 1 for brushing
1-1/2 c. buttermilk, plus 1 tbsp for brushing
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Directions: |
Directions:1. In large bowl, whisk together the flour, baking powder, and baking soda. Add the butter and use a pastry blender to cut the butter into the flour until the pieces even and about the size of peas.
2. Stir in the beaten eggs with a wooden spoon until combined. Stir in 1-1/2 c buttermilk until the dough comes together into a sticky mass. if it is too dry, add more buttermilk, 1 tbsp at a time, mixing after each addition, until it reaches the correct consistency. Cover the bowl and refrigerate at least 30 minutes, or up to overnight.
3. Position a rack in the middle of the oven and preheat the oven to 400º. Line a baking sheet with parchment paper.
4. Scrape the dough onto a floured work surface. Use your floured hands to press it into a round roughly 14" across and 1/2" thick.
5. Use a floured 2-182" round cutter to cut out about 20 biscuits. If necessary, collect and pat out the scraps to make more biscuits.
6. Transfer the biscuits to the prepared baking sheet, arranging them so they are all touching.
7. In a small dish, beat together the remaining egg and 1 tbsp. buttermilk. Brush the mixture on top of the biscuits.
8. Bake until golden brown, 15-20 minutes. Let cool slightly in a pan on the rack.
9. Biscuits are best the day they are made (and ideally fresh out of the oven). Store leftovers in an airtight container at room temperature for up to 2 days.
NOTE: For longer storage, or to make a few at a time, arrange the biscuits not touching on parchment paper lined cookie sheets and freeze until solid. Transfer to a ziplock bag and freeze for up to 2 weeks. There is no need to thaw them before baking. |
This recipe for JoJo's Biscuits is from