Monday, September 26, 2016

The Biscuit Recipe

Here is the recipe for the excellent biscuits that accompanied the chowder. Hint, if you need to do like, 900 biscuits, a dough sheeter (used for laminated dough, danishes, fondant, etc.) saves a lot of time and manpower in rolling out the dough and rerolling the dough, etc.

Biscuit Recipe
2 cups all-purpose (plain) flour
1 Tablespoon granulated (white) sugar
2 1/2 teaspoons baking powder
teaspoon pepper
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
6 Tablespoons (3⁄4 stick) chilled unsalted butter, cut into 1⁄2″ cubes
1 cup cold buttermilk
1 egg, beaten
1 tsp 2% milk

Preheat oven to 400F. 
Blend together the flour, sugar, baking powder, pepper, soda, and salt.Cut in the butter until fine meal. Stir in enough buttermilk to bind the dough, then knead on a floured surface until combined.
Roll dough out to 3/4 inches thick. Cut into 3 inch circles.
Mix together the egg and milk and brush the biscuits. Bake on an ungreased baking sheet for about 18 minutes until golden.

This recipe only makes 12 biscuits, not 900.

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