7 c Unbleached all purpose flour
1 c Cake or pastry flour
1 c Buttermilk powder
4 ts Salt
4 ts Sugar
5 tb Double acting baking powder
4 ts Baking soda
1 1/2 c Shortening
1/2 c Unsalted butter
TO MAKE BISCUITS
3 c Buttermilk biscuit mix
3/4 c Ice water (up to 1)
(makes about 2 1/2 lbs)
These make the lightest, tenderest biscuits. Make sure your baking powder
is fresh and don’t twist the biscuit cutter around as you cut the biscuits;
the biscuits will topple sideways when they bake.
Place all purpose flour, pastry flour, buttermilk powder, salt, sugar,
baking powder and baking soda in a large bowl. Whisk to combine dry
ingredients. Cut in the shortening and butter to form a coarse, crumbly
mixture. (You can also do this in a large food processor – or do it in two
half batches – pulsing the processor to cut the fat into the flour.) Store
in freezer up to three months.
To Make Biscuits (makes 10-12 two inch biscuits): Preheat oven to 425
degrees. Place three cups biscuit mix in a medium sized bowl. In a well in
the centre, stir in almost all the ice water. Form a soft dough by briskly
stirring with a fork, adding in reserved ice water if required. Gently
knead on a lightly floured board about eight times – briefly, do not
overwork dough. Roll or pat out to a thickness of 1/2″. Cut into rounds
between two and 2 1/2 inches. Place on ungreased baking sheet and bake
until lightly golden brown, about 12 minutes. Brush generously with melted
butter or lightly with cream or milk before baking. Bake until lightly
golden, about 10-12 minutes. Serve hot. These can also be patted into an
eight inch square baking pan or a nine inch cast iron pan. Bake until
golden, then cut into squares.
Yields
1 Servings
