Buttermilk Biscuits

Buttermilk Biscuits

Egg wash

1 egg

1 yolk

Pinch salt

1 Tablespoon water

Biscuits

3/4 lb all-purpose flour

3/4 lb bread flour

1 1/2 oz baking powder

1/3 oz salt

2 oz sugar

8 oz butter, cold and cubed

4 oz eggs, cold

12 oz buttermilk, cold

Preheat oven to 400F. Combine all ingredients for egg wash in a small bowl. Pour egg wash through a fine mesh sieve and set aside. Line two baking sheets with parchment paper. In the bowl of a stand mixer with a paddle attachment, combine dry ingredients. Add butter, and mix on medium speed until butter is the size of small peas. Add eggs and buttermilk. Turn dough out onto a clean, floured surface. Flatten dough slightly and dust lightly with flour. Roll dough out to 1/2″ thick, and cut dough using a 2″ round cutter. Place biscuits onto the lined sheet trays, 2 inches apart. Brush biscuits lightly with egg wash and bake for 10 minutes, until they’re medium golden brown and firm to the touch. Serve warm or store in an airtight container for up to 3 days.

*Recipe Credit: The Culinary Institute of America

buttermilkbiscuits2

buttermilkbiscuits1

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