Carla takes us down South with her featherlight biscuits that simply melt in your mouth!
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Flaky Buttermilk Biscuits
RECIPE COURTESY OF CARLA HALL
Overall: 50 min
Active: 15 min
Yield: Makes about 15 (2-inch round) or 8 (2 1/2- inch round) biscuits
8 tablespoons (1 stick) cold unsalted butter, plus some softened butter for the pan
2 1/2 cups all-purpose flour, plus more for the dough
1 tablespoon baking powder
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups entire fat, cold, cultured buttermilk
2 tablespoons vegetable reducing
Nonstick cooking spray
Brush softened butter on a sheet pan.
In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda. Set aside.
In a large glass determining cup procedure the buttermilk. Add the reducing. With an immersion blender on high, mix the reducing into the buttermilk up until smooth.
Utilizing a box grater, grate the cold butter into the flour. Toss till all of the pieces are coated. Gently pinch the butter pieces into the flour.
Gently coat your work surface area with nonstick cooking spray, then flour. (The spray keeps the flour in location.) Include the buttermilk/shortening mixture to the flour/butter mixture. Gently mix the dough with a rubber spatula till there are no dry littles flour left. The dough ought to be a little sticky.
Transfer dough to the prepared work surface. Lightly coat your hands with flour and gently push the dough with the palms of your hands to form it into a smooth flat rectangle, 1/2-inch thick. Sprinkle the dough with flour, then fold it into thirds (like a letter). Pat the dough out again, spray with a little flour, and fold it into thirds again. Turn the dough 90 degrees (this time folding in the open ends first.) Repeat one more time. Dough ought to no longer be sticky.
With a floured 2- or 2 1/2- inch biscuit cutter, eliminated dough rounds. Turn the rounds over so that the smooth sides that protested the work surface deal with up and place on the ready pan, 1-inch apart. Stack the scraps and press and cut once again. Cool till cold, about 15 minutes.
Pre-heat the oven to 450 degrees F. Bake until the tops are golden brown and crisp, about 16 minutes. Let cool 5 minutes before serving hot.
You can let the biscuits cool completely, then freeze them for as much as 2 months. To serve, thaw them and after that bake in a 350 degrees F oven till toasted and warm. If only fat-free buttermilk is available, you can replace it with a mix of 1 cup of full fat sour cream and 1/2 cup of entire milk.
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Carla Hall's Flaky Buttermilk Biscuits|Food Network