If you follow me, you know I am always trying many new and different biscuit and roll recipes…from easy to complicated. I am always changing and working on them. I have many cookbooks on the subject. Each claiming to have the best. Living in the south I have all kinds of them too. Buttermilk, easy, bisquick, lard, bacon and sausage everything imaginable. To me the best biscuit are crunchy on the out side, soft on the inside. I want there to be flaky layers almost like a croissant. I want there to be a taste of buttery goodness, inside and make me want another and another. I will say most are good but really fall short of being really good. This recipe is much more work than many other recipes. But, with that said I keep coming back to this recipe and each time I make this one…the boys say gosh these are so good. Then when I make another variety they say why didn’t you make that other one…you know the one we like. My response well….I am tryng to find the best one and I get this blank dumb stare…you know what we call the goole eyes….oh well. This recipe is from a wonderful bread book, Peter Reinhart’s Artisan Breads Every Day. I love his books. Oh my I did not change any thing in his recipe thats a 1st? Ecstasy!
2 tablespoons lemon juice
1 cup cold heavy cream
1/2 cup unsalted butter
1 3/4 all purpose flour
1 tablespoon sugar
2 1/4 teaspoons baking powder
1/4 teaspoon baking soda
Butter for brushing on tops
Add the lemon juice into the cream and place in the refrigerator to stay cold. Then grate the butter and place in the freezer, for at least 30 minutes.
Whisk flour with sugar, baking powder, baking soda and salt mix well, then cut butter in with a pastry cutter. Butter needs to be the size of small peas. Add the cream mixture and mix until incorporated. Turn out onto a floured surface.
I have found this works much better with parchment paper. Roll out in a square until 1/2 inch thick. Then fold over in 1/3 like a letter. Roll out again, fold again repeating this process a total of 4 times.
You will need to dust with flour, try using as little as possible. Once you have completed this process 4 times, square up dough with a pizza cutter and cut into even squares. They should be 1/2 inch thick. Place on a parchment lined baking sheet. Let them rest for at least 30 minutes.
I make these ahead to this point and place them in the freezer or refrigerator at this point. Pull out and bake when needed. Brush tops with butter before baking and again after baked. Bake these right from the refrigerator, they turn out better when the butter is colder, making more flaky layers.
Pre heat oven to 500. Lower temperature to 425 bake for 8-10, rotate baking sheet then bake another 8-10 minutes. Bake for total time about 20 minutes. Serve Hot
I get a lot of grief from my southern father about these square biscuits…but this way there is NO waste. With round biscuits there is so much waste and no matter how you do it there is waste. With these square ones you will have no waste and these are so good you will not want any to go to waste.
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