Butteries Recipes

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THE BEST FLAKY BUTTERMILK BISCUITS

We tried several versions of this recipe, including one with double the amount of baking powder. And while the biscuits turned out puffy and beautiful, they ultimately were too dry. So, we tweaked the baking powder amount along with the butter and buttermilk and arrived at these beauties -flaky, golden, tender and moist, just as biscuits should be.

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 12 biscuits

Number Of Ingredients 7



The Best Flaky Buttermilk Biscuits image

Steps:

  • Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
  • Whisk together the flour, baking powder, baking soda, sugar and salt in a medium bowl. Rub 2 tablespoons of the cold butter into the flour with your fingertips until completely absorbed. Work the remaining 8 tablespoons of cold butter into the flour with your fingertips until pea-size bits of butter remain. Use a rubber spatula to stir the buttermilk into the flour until the mixture comes together into a shaggy dough. (Don't overmix the dough.)
  • Lightly flour a cutting board or work surface, turn the dough out onto it and pat into a rectangle. Fold the dough in half and pat again into a 1/2-inch-thick rectangle. Then fold the dough in thirds, as if folding a letter, and pat to an even thickness. Cut out biscuits with a 2 1/2-inch round biscuit cutter and put on the prepared baking sheet. Press together the remaining scraps of dough. Pat out and fold the dough into thirds again and cut out more biscuits. Brush the biscuit tops with buttermilk.
  • Bake until the tops are lightly browned, about 15 minutes. Cool on the pan at least 5 minutes. Serve warm or at room temperature.

2 cups all-purpose flour, plus more for dusting (see Cook's Note)
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon sugar
1 teaspoon fine salt
10 tablespoons cold unsalted butter, cut into pieces
3/4 cup buttermilk, plus more for brushing

ABERDEEN BUTTERIES

Posting for ZWT6. Source: http://www.scottishrecipes.co.uk/butteries.htm I suggest giving the dough an hour or two to double in size.

Provided by Queen Dana

Categories     < 60 Mins

Time 45m

Yield 15 butteries

Number Of Ingredients 7



Aberdeen Butteries image

Steps:

  • Make a paste from the yeast, sugar and a wee bit of the warm water and set aside.
  • Mix the flour and the salt together. Once the yeast has bubbled up add this and mix well to a dough and leave to rise.
  • Cream the butter and lard and divide into three portions.
  • Once the dough has doubled in size give it a good knead then roll into a rectangle about 1cm thick.
  • Then spread one portion of the butter mixture over two thirds of the dough.
  • Fold the remining third of the dough over onto the butter mixture and fold the other bit over - giving three layers. Roll this back to the original size.
  • Allow to cool for 40 minutes.
  • Repeat stages 5-7 twice more.
  • Cut the dough into 16 pieces and shape each to a rough circle and place on baking trays.
  • Set aside to rise for about 45 minutes then bake at 200c for 15 minutes.

250 g butter
125 g lard
1 tablespoon soft brown sugar
500 g flour
2 teaspoons dried yeast
450 ml warm water
1 pinch salt

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