Tuesday, May 11, 2010

Bobby Flay's Biscuits

Good Ol' Bobby Flay. One night I watched "Throw Down With Bobby Flay". He went up against some southern restaurant that was famous for making biscuits. Bobby came up with his own recipe to compete against her - and he won! So I said to myself "self, you've got to make those biscuits!".
4 cups flour
4tsp. baking powder
1 tsp. baking soda
1 tsp. salt
12 Tbs. COLD, unsalted butter cut into small pieces
1 1/2 cups cold buttermilk

(1) Preheat oven to 450 degrees F.
(2) Combine flour, baking powder, baking soda and salt in a large mixing bowl. Using a pastry cutter combine until ingredients are incorporated well.
(3) Scatter the COLD butter pieces over the top of the flour mixture and continue to combine until the mixture resembles coarse meal.
(4) Add the buttermilk and continue to gently mix (not over mixing) until just begins to come together.
(5) Scrape the dough onto a lightly floured counter. Pat the dough into a 10 by 12" rectangle about 3/4" thick.
(6) Use a biscuit cutter and cut out biscuits. Place on a baking sheet lined with parchment paper.
(7) Bake the biscuits for 12 to 15 minutes or until lightly golden brown.
(8) Remove from the oven and brush the tops with melted butter.
Helpful Hints:
(1) The key to flaky biscuits (so I've heard) is to use cold butter. You don't want to mix the dough so much that the butter is lost somewhere in there. These aren't cookies. The science behind it is that when the biscuits are baking those little hidden pieces of butter melt and form pockets - those pockets are what will give you a flaky biscuit. Think pie crust here. It's *almost* like making a pie crust. Don't over mix. Over mixing will make it tough.

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